Luke Hines: Personal trainer shares his five-ingredient hash brown recipe


* 280 g (2 cups) grated potato (desiree or coliban work well)

* 2 cloves of garlic, crushed

* 1⁄2 teaspoon onion powder 5 eggs

* 60 g slices of smoked salmon

* 30 g tapioca flour

* Sea salt and freshly ground black

* Pepper

* 2 tablespoons extra virgin olive oil 1⁄4 teaspoon chili flakes (optional)


*Rinse your grated potato in a fine sieve until the water runs clear, then squeeze out any excess moisture by wrapping the potato in a clean tea towel and twisting. You want the grated potato to be as dry as possible.

* Combine the potato, garlic, onion powder, tapioca flour, 1 teaspoon salt and 1 egg in a large bowl and mix with a fork until well incorporated.

* Heat 1 tablespoon of olive oil in a large skillet over medium heat, add heaped tablespoons of the hash brown batter to the pan, using about half of the mixture.

* Cook for 5-6 minutes, or until golden brown around the edges and starting to cook, then flip and cook for a further 5-6 minutes, or until golden brown, crispy and fully cooked through.

* Place on a plate and keep warm in a low oven. Repeat this process with the remaining oil and batter to make six hash browns.

* Meanwhile, bring a pan of water to the boil, break the other eggs through and poach as desired. Carefully remove from the pan with a slotted spoon and set aside to serve.

* To top it off, make your hash browns the base, add a layer of smoked salmon and top with your perfectly poached eggs. Season well with salt and pepper and sprinkle with the chilli flakes if desired. Store leftovers in an airtight container in the refrigerator and enjoy for lunch or dinner the next day.

NEXT LEVEL IT: Finely chopped dill or flat-leaf parsley is a delicacy sprinkled over the finished dish.

PRO TIP: For a slightly sweeter taste, replace the potato with sweet potato; or use butternut squash for a lower carb option.