Method
Add GEM avocado, juice of one lime, chopped spring onion, crushed garlic, creme fraiche and a pinch of salt. Mash the avocado and mix all ingredients together. Set aside for later.
Peel and grate agria potatoes. Use a cheesecloth or tea towel to squeeze out grated potato in batches*. Add dried potatoes into a large bowl.
Add in gochujang, miso paste, garlic powder, onion powder and maple syrup. Loosely mix around to distribute flavours, but don’t over do it, you don’t want to release extra liquid from the potatoes.
Heat a skillet on medium with 1 tbsp of olive oil and 1 tbsp of butter. Add in potato and spread out with a spoon (not too wide, it makes it harder to flip). Cook for 5 minutes and flip it (its okay if the hash breaks, you can patch it back together). Add in another 1 tbsp olive oil and 1 tbsp of butter and cook for a further 5 minutes.
Serve straight away and top with creamy avo, fried shallots and coriander.
*Alternatively, you can buy pre-made hash browns from the store.
Recipe created for The Avo Tree by www.bysarahhenderson.com