We’ve yet to meet a person who doesn’t like hash browns. They’re like tiny little chips all neatly layered together in one big crispy parcel. This one is loaded up with tonnes of delicious toppings, but most importantly some Oumph! Mexican Spiced Fajita strips. RUN don’t walk to Iceland or Tesco to get your mitts on some, they seriously level up any dish.
Grate the potatoes and leave to sit in cold water. Rinse and soak until the water runs clear.
Mash the avocados and add half the diced onion, lime juice, coriander and salt. Cover and set to one side.
Squeeze out any moisture from the soaked potatoes, then place in a large bowl and season with salt, pepper, garlic powder and vegan mayo.
Heat a pan with olive oil over a medium low heat. Tip in the potatoes, patting them down into a large, neat circle, and fry gently until brown and crisp on the bottom. Get into the oven for 10 minutes at 200 degrees to cook through. Remove and flip over (using a plate) then fry off on the other side for a few minutes.
While the potatoes are cooking, add some salt and lime juice to the thin slices of red onion and set to one side to pickle and turn a vibrant pink.
Lastly, fry the Oumph! Mexican Spiced Fajita strips in a drizzle of olive oil until golden brown and cooked through. Load up the crispy hash brown with the guacamole, the Oumph! Fajita strips, pickled onions, corn and jalapeños.
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