Ingredients
Method
1
Peel and coarsely grate the carrots and potato, then place the shredded vegetables together in a clean kitchen towel and wring out as much moisture as possible.
5 minutes
2
Transfer the drained vegetable mixture to a large mixing bowl, add the flour, sea salt, and pepper, and stir everything together until evenly combined.
2 minutes
3
Divide the mixture into equal portions and press each portion firmly into a flat, round cake shape, roughly half an inch thick.
3 minutes
4
Heat a generous drizzle of olive oil in a large skillet over medium-high heat until the oil shimmers and is fully hot.
2 minutes
5
Carefully place the carrot and potato cakes into the hot skillet, working in batches if necessary to avoid crowding the pan.
1 minutes
6
Cook the hashbrowns undisturbed until the undersides are deep golden brown and crisp, then flip each cake carefully with a spatula.
5 minutes
7
Cook the second side until equally golden and crisp, and the interior is cooked through.
4 minutes
8
Transfer the finished hashbrowns to a plate lined with paper towels to drain briefly, then season with additional sea salt and pepper to taste before serving hot.
1 minutes