Hash browns with salmon and Lucy Bee tartar sauce

I love adding a healthy twist to old favourites so using sweet potatoes for hash browns really fits the bill here. Cashews are a wonderful way to thicken a sauce and add a creamy texture.

Serves 2

Ingredients

• 2 medium-sized sweet potatoes
• 35g/1¼ oz feta, crumbled
• 2 eggs
• 1 tbsp Lucy Bee coconut oil
• 50g/1¾ oz smoked salmon
• 20g/¾ oz watercress
• Himalayan salt and ground black pepper

For the tartar sauce

• 30g/1oz cashew nuts, soaked in boiling water for 10 minutes to soften, then drained
• Finely grated zest and juice of ½ lemon
• ½ tbsp capers
• 1 tbsp Greek yoghurt
• ½ tsp extra virgin olive oil

Method

1. Peel the sweet potatoes and grate them on a coarse setting, then wrap in a kitchen towel and squeeze to remove the moisture. Add to a mixing bowl with the feta, eggs and some salt and pepper. Using your hands, mix everything together then split the mixture evenly in half (or in quarters if you would prefer smaller hash browns). Roll each into a ball and flatten into a hash brown shape.

2. Heat the coconut oil in a frying pan and, when hot, add the hash browns and fry over a medium heat for about 4 minutes on each side, or until evenly cooked (I like them slightly crispy, but reduce the heat if they start to cook too quickly on the outside).

3. Meanwhile, to make the tartar sauce, blitz the ingredients together in a food processor until the sauce has the required consistency, adding a splash of water to loosen if needed.

4. To serve, top the hash browns with smoked salmon and watercress and finish with the tartar sauce.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.