Ingredients

The following ingredients have 4 Servings
  • 200g desiree potatoes, peeled, grated, excess water squeezed out
  • 250g haloumi, grated
  • 1 tbs plain flour
  • 1 egg
  • 4 large portobello mushrooms
  • Extra virgin olive oil, to drizzle
  • 1 cup (300g) aioli
  • 2 cups chopped kale leaves, blanched, refreshed
  • 4 rye bread rolls, split, lightly toasted
  • Rocket leaves & Sriracha or tomato sauce, to serve

Instruction

  • Preheat oven to 220°C. Combine potato, haloumi, flour and egg in a bowl. Season with pepper. Form into four rounds on a baking paper-lined baking tray. Place tray on the top shelf of oven and bake, turning halfway, for 30 minutes or until golden.
  • Meanwhile, place mushrooms on a baking tray, drizzle with oil and season. Bake on the bottom shelf (underneath the hash browns) for the final 15 minutes of cooking or until cooked through.
  • Place the aioli and kale in a small food processor and whiz until green and combined.
  • Spread the breadroll bases with kale aioli, top each with haloumi hash brown, rocket leaves, mushroom, Sriracha and breadroll lids to serve.