Apple Hash Browns

Ingredients (serves 4)

• 200g trussed cherry tomatoes
• 1 tbs olive oil, plus 2 tbs olive oil to fry
• 400g red apples, unpeeled, grated
• 400g sebago potatoes, peeled, grated
• 2 eggs
• Salt and pepper, to season
• 20g unsalted butter
• 1 bunch English spinach, washed, trimmed
• 2 slices of prosciutto

Method

1. Preheat oven to 200°C. Place 200g trussed cherry tomatoes on baking tray and drizzle with 1 tbs olive oil. Roast for 25 minutes. Combine 400g red apples, unpeeled, grated, 400g sebago potatoes, peeled, grated and 2 eggs. Season with salt and pepper.
2. Heat 2 tbs olive oil and 20g unsalted butter over a medium heat. Spoon 1/4 cup of mixture into pan and spread slightly to form a 10cm disc (cook 2-3 at a time). Cook for 2-3 minutes each side or until golden. Transfer to a baking tray and keep warm in the oven.
3. Add 1 bunch English spinach, washed, trimmed to frying pan and cook, stirring for 1-2 minutes or until wilted. Serve the hash browns topped with spinach, tomatoes and 2 slices of prosciutto, grilled until crisp, for each serve.