This is the second of our olive-based recipes, and this time I've gone with a combination with potato as again I thought the starchy, creamy potato flavours would go well with the salty, anise-tinged black olives. I've seen recipes for olive mash before, so I thought I'd take a slightly different spin and go for a hash brown.
This recipe was created using black olives from Fragata, which they kindly provided for me along with some other great ingredients. Fragata are currently running a promotion in order to win a chance to cook with the one and only Jose Pizarro! If you're interested in entering the competition, please click here. The second recipe contains piri piri peppers, which were also kindly provided by Fragata!
Ingredients
150g New Potatoes
Handful of Black Olives (roughly chopped)
A sprig of rosemary (roughly chopped)
Salt and pepper to taste
1) Peel the potatoes and grate them coarsely (preferably using a mandolin grater).
2) Mix in a small bowl with the black olives and half the rosemary. Season to taste.
3) Heat up a small frying pan on a medium-high heat and add 1 tbsp oil (olive, preferably!).
4) Sprinkle the ''batter'' in the frying pan to form a thin patty (don't make it too thick or else it may be uncooked in the middle and overcooked on the outside).
5) Cook for 2-3 minutes on one side and flip over, making sure the side is golden caramelised, but not burnt.
6) Cook for a further 1-2 minutes on the other side until both sides are golden caramelised.
7) Flip out the hash brown and sprinkle with the remaining rosemary (or as much as you want to garnish).
An alternative spicy recipe combination!
150g New Potatoes
1 tsp deseeded (optional, depending on spice tolerance!) Piri peppers roughly chopped.
1 hard boiled Quail's egg
Salt and pepper to taste
Make up batter (reserving the Quail's egg for later) and fry the hash brown as above.
Serve with the Quail's egg on top.
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