Carrot Hashbrown with Mint Cheese

A breakfast hashbrown is easy as well as delicious and you can make it with anything you have in your fridge. Here I have made a carrot hash brown which is crispy and cheesy as the potato hashbrown.

Grate the carrot as you would do for a potato hashbrown and mix it with loads of cheese and herbs, making the perfect cheesy hashbrown for everyone.

Serve: 4 Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins

Ingredients:

Marinara Sauce

4 large Carrots

1 small Egg

1 small Onion

1 cup Cheese (grated)

2 tbsp Garlic (minced)

2 tbsp Coriander leaves

2 small Green Chili

1/3 tsp Oregano

1 tsp Maida (All-purpose flour)

Salt as per taste

Sauce

2 tbsp Cream Cheese

1/2 tsp Mint leaves

Garnish

Coriander

Lemon

Oregano

Let's get cooking:

Carrot Hash

1. Scrub the carrot clean and grate them on a large-holed cheese grater. In a fine-mesh sieve squeeze out the water from the carrot and put it in a mixing bowl.

2. To the bowl add the egg, onion, minced garlic, finely chopped coriander, cheese, green chili, oregano, maida/ all purpose flour and salt to taste, and mix everything well and keep aside for 10 mins.

3. In a pan, heat cooking oil and make cutlet shapes or any shape as desired of the carrot hash. Once the pan is hot enough put the hash in it and put a lid on the pan for even cooking. Once it is crispy on one side, flip and cook it on the other side and let it cook till crispy brown.

Sauce

1. In a bowl, add the cream cheese and the minced mint and mix it well for a silky smooth taste.

Serve it hot with the sauce on it and more grated Parmesan cheese, oregano, and some fresh coriander.

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