Hashbrowns with Spinach and Carrots

In a large mixing bowl, combine the grated vegetables and spinach. Add the salt and mix thoroughly, then let the mixture sit for a few minutes before squeezing out all excess moisture using your hands or a clean kitchen towel.

Ingredients

240 mL of Spinach

5 mL of Salt

Equipment

Bowl

Kitchen Towels

Incorporate the chili powder and cornstarch into the squeezed vegetable mixture. Taste the mixture and adjust the salt if necessary.

Ingredients

2½ mL of Salt

5 mL of Chili Powder

30 mL of Cornstarch

Equipment

Bowl

Shape the vegetable mixture into uniform patties.

Heat the cooking oil in a frying pan over medium-high heat. Carefully place the patties into the pan and fry until golden brown on both sides, then reduce the heat to medium and continue cooking until the centers are fully cooked through.

Ingredients

45 mL of Cooking Oil

Equipment

Frying Pan

Tongs