What are the main ingredients in Ostrich & Golden Hashbrowns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Tea Towel

What is the nutritional information of Ostrich & Golden Hashbrowns?

Calories: 707, Carbs: 102 grams, Fat: grams, Protein: 48.4 grams, Sugar: 21.5 grams, Salt: 121 grams

How do I prepare Ostrich & Golden Hashbrowns?

SIZZLING STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. CRISP & BROWN: Place a pan over medium heat with enough oil to cover the base. When hot, fry the hashbrowns until crispy and golden, 3-4 minutes per side (turning as they colour). Remove from the pan and drain on paper towel. Cover to keep warm. HASHY UP & PREP: Using the bigger holes on a grater, grate the peeled potato and place in a bowl of water. Set aside. CHARRED BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. GIVE IT A SQUEEZE: Place the grated potatoes on a clean tea towel and squeeze out the excess water. Place in a bowl. Add the diced onion, the grated garlic, ½ the sliced chives, the flour mix, and seasoning. Mix until combined. Shape into 2-3 mini hashbrowns per portion. GET DRESSED: In a bowl, combine the rinsed salad leaves, the charred green beans, the cranberry & seed mix, seasoning, and a drizzle of oil. In a small bowl, combine the sour cream with the juice from 2 lemon wedges and some seasoning. WHAT A NIGHT: Plate up the golden hashbrowns and side with the zingy sour cream for dunking. Serve with the salad and the steak slices. Garnish with the remaining chives and lemon wedges alongside. Lovely, Chef!

What should be prepared from my kitchen to make Ostrich & Golden Hashbrowns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Tea Towel

Ostrich & Golden Hashbrowns

This one is fresh, crunchy, earthy, and just simply fabulous. Perfectly crispy hashbrowns are served with sour cream & accompanied by free-range ostrich rump slices. Served with a peppery radish salad dotted with sweet dried cranberries & pumpkin seeds. Delish!

Ostrich & Golden Hashbrowns

with sour cream & a green leaf salad

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cranberry & Seed Mix
Flour Mix
Free-range Ostrich Steak
Fresh Chives
Garlic Clove
Garlic Cloves
Green Beans
Lemon
Lemons
Onion
Ostrich
Potato
Salad Leaves
Sour Cream

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Tea Towel

Serves 1

HASHY UP & PREP
Using the bigger holes on a grater, grate the peeled potato and place in a bowl of water. Set aside.
GIVE IT A SQUEEZE
Place the grated potatoes on a clean tea towel and squeeze out the excess water. Place in a bowl. Add the diced onion, the grated garlic, ½ the sliced chives, the flour mix, and seasoning. Mix until combined. Shape into 2-3 mini hashbrowns.
CRISP & BROWN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the hashbrowns until crispy and golden, 3-4 minutes per side (turning as they colour). Remove from the pan and drain on paper towel. Cover to keep warm.
SIZZLING STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
GET DRESSED
In a bowl, combine the rinsed salad leaves, the charred green beans, the cranberry & seed mix, seasoning, and a drizzle of oil. In a small bowl, combine the sour cream with the juice from 1 lemon wedge and some seasoning.
WHAT A NIGHT
Plate up the golden hashbrowns and side with the zingy sour cream for dunking. Serve with the salad and the steak slices. Garnish with the remaining chives and lemon wedges alongside. Lovely, Chef!

Potato - 200g
Onion - 1
Garlic Clove - 1
Fresh Chives - 3g
Flour Mix - 35ml
Free-range Ostrich Steak - 160g
Green Beans - 80g
Salad Leaves - 20g
Cranberry & Seed Mix - 15g
Sour Cream - 30ml
Lemon - 1

Download the Recipe

Serves 2

HASHY UP & PREP
Using the bigger holes on a grater, grate the peeled potato and place in a bowl of water. Set aside.
GIVE IT A SQUEEZE
Place the grated potatoes on a clean tea towel and squeeze out the excess water. Place in a bowl. Add the diced onion, the grated garlic, ½ the sliced chives, the flour mix, and seasoning. Mix until combined. Shape into 2-3 mini hashbrowns per portion.
CRISP & BROWN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the hashbrowns until crispy and golden, 3-4 minutes per side (turning as they colour). Remove from the pan and drain on paper towel. Cover to keep warm.
SIZZLING STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
GET DRESSED
In a bowl, combine the rinsed salad leaves, the charred green beans, the cranberry & seed mix, seasoning, and a drizzle of oil. In a small bowl, combine the sour cream with the juice from 2 lemon wedges and some seasoning.
WHAT A NIGHT
Plate up the golden hashbrowns and side with the zingy sour cream for dunking. Serve with the salad and the steak slices. Garnish with the remaining chives and lemon wedges alongside. Lovely, Chef!

Potato - 400g
Onion - 1
Garlic Cloves - 2
Fresh Chives - 5g
Flour Mix - 70ml
Free-range Ostrich Steak - 320g
Green Beans - 160g
Salad Leaves - 40g
Cranberry & Seed Mix - 30g
Sour Cream - 60ml
Lemon - 1

Download the Recipe

Serves 3

HASHY UP & PREP
Using the bigger holes on a grater, grate the peeled potato and place in a bowl of water. Set aside.
GIVE IT A SQUEEZE
Place the grated potatoes on a clean tea towel and squeeze out the excess water. Place in a bowl. Add the diced onion, the grated garlic, ½ the sliced chives, the flour mix, and seasoning. Mix until combined. Shape into 2-3 mini hashbrowns per portion.
CRISP & BROWN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the hashbrowns until crispy and golden, 3-4 minutes per side (turning as they colour). You may need to do this step in batches. Remove from the pan and drain on paper towel. Cover to keep warm.
SIZZLING STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
GET DRESSED
In a bowl, combine the rinsed salad leaves, the charred green beans, the cranberry & seed mix, seasoning, and a drizzle of oil. In a small bowl, combine the sour cream with the juice from 3 lemon wedges and some seasoning.
WHAT A NIGHT
Plate up the golden hashbrowns and side with the zingy sour cream for dunking. Serve with the salad and the steak slices. Garnish with the remaining chives and lemon wedges alongside. Lovely, Chef!

Potato - 600g
Onion - 1
Garlic Cloves - 3
Fresh Chives - 8g
Flour Mix - 105ml
Free-range Ostrich Steak - 480g
Green Beans - 240g
Salad Leaves - 60g
Cranberry & Seed Mix - 45g
Sour Cream - 90ml
Lemons - 2

Download the Recipe

Serves 4

HASHY UP & PREP
Using the bigger holes on a grater, grate the peeled potato and place in a bowl of water. Set aside.
GIVE IT A SQUEEZE
Place the grated potatoes on a clean tea towel and squeeze out the excess water. Place in a bowl. Add the diced onion, the grated garlic, ½ the sliced chives, the flour mix, and seasoning. Mix until combined. Shape into 2-3 mini hashbrowns per portion.
CRISP & BROWN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the hashbrowns until crispy and golden, 3-4 minutes per side (turning as they colour). You may need to do this step in batches. Remove from the pan and drain on paper towel. Cover to keep warm.
SIZZLING STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
GET DRESSED
In a bowl, combine the rinsed salad leaves, the charred green beans, the cranberry & seed mix, seasoning, and a drizzle of oil. In a small bowl, combine the sour cream with the juice from 4 lemon wedges and some seasoning.
WHAT A NIGHT
Plate up the golden hashbrowns and side with the zingy sour cream for dunking. Serve with the salad and the steak slices. Garnish with the remaining chives and lemon wedges alongside. Lovely, Chef!