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
Ostrich & Golden Hashbrowns
with sour cream & a green leaf salad
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Ostrich & Golden Hashbrowns?
The preparation time for Ostrich & Golden Hashbrowns with sour cream & a green leaf salad is between 25 and 40 minutes.
What is the total time required to make Ostrich & Golden Hashbrowns with sour cream & a green leaf salad?
The total time required to make Ostrich & Golden Hashbrowns with sour cream & a green leaf salad is between 35 and 50 minutes.
How many servings does Ostrich & Golden Hashbrowns provide?
4 servings
What are the main ingredients in Ostrich & Golden Hashbrowns?
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
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?
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
How many calories does Ostrich & Golden Hashbrowns have?
707 calories
How much fat content does Ostrich & Golden Hashbrowns have?
grams
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