Fusion recipes tend to hit the spot when you’re pining for nostalgic with a hint of exquisite, and these Okonomiyaki-inspired hash browns do just that. In a mixture of butternut pumpkin, sweet potato and cabbage, shape these crisp and golden hash browns for an exciting breakfast dish – plus tender prawns drizzled with mayonnaise and sesame seeds.
- 12 cooked medium king prawns (shrimp) (540 g)
- 2 green onions (scallions)
- 4 eggs
- ¼ cup (30 g) almond meal
- 250 g butternut pumpkin, grated coarsely
- 1 medium orange sweet potato (400g), grated coarsely
- 1½ cups (120 g) shredded cabbage
- ¼ cup (60 ml) rice bran oil
- ¼ cup (75 g) Japanese mayonnaise
- ½ tsp white sesame seeds, toasted
- ½ tsp black sesame seeds, toasted
- 1 tbsp pickled ginger
Shell and devein prawns, leaving tails intact.
Finely chop one green onion; thinly slice remaining onion.
Whisk eggs, almond meal and the finely chopped onion in a large bowl until combined. Stir in pumpkin, sweet potato and 1 cup of the cabbage; season to taste.
Heat oil in a large frying pan over medium heat. Working in batches, spoon ¼ cup measures of mixture into pan; spread slightly. Cook for 2 mins each side or until golden and cooked through. You will need a total of 12 hash browns.
Top hash browns with prawns, remaining cabbage and green onion. Drizzle with mayonnaise and sprinkle with combined seeds. Serve with pickled ginger.
TIP The recipe can be made to the end of step 4 several hours ahead. Reheat in a single layer on large trays in a 180 C oven for 10 mins before continuing at step 5.