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Hash brown

Mixed green salad


Total: 30 min


15 min


15 min


1 serving
  • 2 potato
  • 1 Eggs
  • 80 g mesclun
  • 1 Shallots
  • 1 tablespoon Whole-wheat flour
  • 5 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper
  • 30 mL Olive oil


  • Wash and dry the mixed green salad.
  • Prepare the vinaigrette in a salad bowl and add the mixed greens.
  • Season with salt and pepper.
  • Peel and chop the shallot.
  • In a bowl, beat the egg seasoned with salt and pepper.
  • Peel and grate the potatoes to obtain 1 cup of small shreds.
  • Rinse the potato shreds and let them dry well on a paper towel.
  • Put the grated potatoes in a salad bowl and mix with the shallot, the flour, and the beaten egg.
  • Heat 1 tablespoon of oil in a frying pan over medium heat.
  • When the oil sizzles pour in the potato mixture to form a thick pancake.
  • Cook for 5 minutes until golden brown, flip and cook on the other side for another 5 minutes.
  • Remove from the pan and dry on a paper towel.
  • Serve the hash brown accompanied by the mixed green salad.

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