Hash Brown Potato Cake
400g hash browns, partially defrosted
½ red onion
½ red capsicum
410g can corn kernels, drained
100g ham pieces
¼ c milk
Salt and pepper
- Break the hash browns up and cook in a medium sized fry pan until brown.
- Add the onion, capsicum, corn and ham. Cook until vegetables are turning brown.
- Whisk together the eggs, milk, salt and pepper. Pour into the pan and cook gently.
- Pull the mixture away from the edges so that the raw egg can cook. If you like you can put under the grill to finish off the top of the potato cake.