HASH BROWN DELUXE SANDWICH

SERVES 2 PORTIONS

FOR THE HASH BROWNS

1 lb. 2oz. (500 g) potatoes

1/2 tsp. sea salt

freshly ground black pepper

pinch of freshly grated nutmeg

1–2 tsp. canola oil

FOR THE DRESSING

2 tbsp. Vegan Mayonnaise

2 tbsp. cucumber relish (from a jar)

1/2 tsp. sea salt

1/2 tsp. sweet smoked paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. cider vinegar

FOR THE SANDWICH

2 whole-wheat rolls, or 4 slices of whole-wheat bread

handful of salad leaves

1 tomato, sliced

1 1/2 tbsp. sweet and spicy pickles

2 tsp. store-bought crispy fried onions

NUTRITIONAL VALUES

Calories: 846kcal
Fat: 33.1g (11g S.Fat)
Carbs: 128.6g
Protein: 21g
Sugar: 14.1g
Sodium: 1496mg

METHOD

To make the hash browns, peel and coarsely grate the potatoes, then place them in a clean paper towel and squeeze out any excess liquid. In a mixing bowl, combine the salt, pepper, and nutmeg. In a pan, heat 1/2–1 teaspoon oil, add half of the potato mixture, press it down into a thin layer with a spatula, and fry for 3–4 minutes over medium heat. When the edge of the hash brown is crispy, carefully flip it over and fry the other side until golden brown. Remove from the oven and place on a plate lined with paper towels to drain. Repeat with the remaining oil (1/2–1 teaspoon) and grated potato.

To make the dressing, combine the mayonnaise, cucumber relish, sea salt, paprika, garlic and onion powders, vinegar, and a little more pepper in a small bowl, adjusting the quantities to taste.

Toast the rolls or slices of bread, whichever you prefer. Spread the dressing on the bottom halves of the rolls or 2 slices of toast and top with the lettuce, tomato, pickled cucumbers, fried onions, and hash browns. Cover with the roll tops or the remaining toast slices.