Recipe posted on: 11 January 2010

Diabetes Friendly Recipe
Healthy recipe for people with diabetes. Low GI Recipe
Healthy recipe with a low glycemic index. Low fat Recipe
Healthy and delicious low fat recipe. Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates. Dairy Free Recipe
Dairy free recipe for people with lactose intolerance. Gluten free Recipe
Gluten free recipe for people with gluten intolerance. Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products. Heart Healthy Recipe
Heart healthy recipe to nourish your heart. Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).

Ingredients

• 4 large potatoes, washed and peeled
• 50g canned salmon, liquid drained
• 3 spring onions, finely chopped
• 3 Tbsp extra virgin, cold pressed olive oil
• Handful fresh mint leaves, finely chopped
• 2 tomatoes, thickly sliced
• 1 small bunch baby English spinach
• Salt and pepper to taste
• Mint leaves, for garnish

Method

1. Add the peeled potatoes to a pot of cold water and bring to the boil until just before the potatoes are cooked (they will still be just firm). This should take about 10 minutes.

2. Drain the potatoes and set aside to cool.

3. Grate the potatoes into a large bowl.

4. Add the salmon and mint and mix to combine.

5. Season the mixture with salt and pepper to taste.

6. Add 1 tablespoon of the olive oil to a pan and start to grill the tomatoes - about 1 minute on each side.

7. Set the tomatoes aside, covered with foil to keep them warm.

8. Meanwhile, heat the rest of the oil in a large pan and add 4 lightly greased (with olive oil) egg rings into the pan.

9. Fill the egg rings with the hash brown mixture to cover them to the top.

10. Cook over medium-high heat for about 5 minutes and turn over to cook the other side until crispy golden brown.

11. Drain the hash browns on absorbent paper.

12. Remove the hash browns from the egg rings.

13. Repeat until all the hash browns are cooked.

14. In the meantime, add the baby spinach to a small pan with about 2 tablespoons of water.

15. Cook over high heat for about 2 minutes.

16. Serve 2-3 hash browns per person, with 2-3 slices of the grilled tomatoes and a spoonful of the wilted baby spinach.

17. Garnish with the mint leaves.

Organic ingredients should be used, as they tend to have more flavour, more nutrients and less of the nasty chemical residues.