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Hash Browns With Mushrooms, Feta Cheese And Pomegranate



Hash Browns

2 yellow onions
1 tablespoon canola oil
800 g raw potatoes
3/4 teaspoon sea salt
24 tablespoons canola oil (for frying)

1/2 packet feta cheese
250 grams of mushrooms
1 tablespoon canola oil
salt & black pepper
1/4 cup roasted chopped hazelnuts
1/4 cup pomegranate seeds
1/2 cup chopped fresh parsley


Hash Browns
Peel and slice the onion thinly. Fry in oil on low heat until softened without getting color. Then cool the onion while preparing the rest. Peel and grate the potatoes. Squeeze out as much liquid as you can and mix the potatoes together with the onion. Season with salt. Fry the hash in hot oil for about 5 minutes per side.

Clean and cut the mushrooms into smaller pieces. Fry in oil until golden, season with salt and pepper. Top the hash browns with the mushrooms, feta cheese, hazelnuts, pomegranate and parsley.