Crispy Syn Free Hash Browns

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Hash Browns are a classic and you'd be hard pushed to find someone who doesn't love them. They are a great accompaniment to a slimming world fry up. They take a bit of TLC when it comes to the preparation, and it all pays off. So what is the trick to a lovely hash brown? The right type of potato. Waxy potatoes will stick to your hands as you make these, and are quite dry. Starchy potatoes are the key to the perfect hash brown, for that delicious crispy on the outside, soft and fluffy on the inside texture.

Ingredients

• 2 large starchy potatoes (Rooster / Maris Piper / Golden Wonder or any of these varieties)
• 1 egg, lightly whisked
• 1/2 onion, diced very finely
• 1 tsp garlic powder
• Frylight
• Salt and Pepper

Method

• Use a grater to finely shred the potatoes into a bowl of water.
• Drain the potatoes and pat dry
• Add the onion, egg, garlic powder, salt and pepper and gently mix ingredients together
• Spray a frying pan with frylight and put on a medium heat
• When the pan is hot, spoon a dollop of the mixture onto the pan. 
• Cook for 3 minutes each side or until golden brown and cooked through.

Tips:

When frying the hash browns on the pan, allow at least 1 inch of space between each. This ensures that steam can escape, so that they become crisp.
These can also be oven baked. Spray all over with Frylight, and scoop onto parchment paper. Bake for 25 minutes on 200 degrees C.

 

Syn Free Dirty Rice

Dirty rice is a recent phenomenon in slimming world circles, due to it being a delicious and inexpensive option for lunch or dinner. This dirty rice dish has origins in the "Dirty South", the southern states of America such as Georgia, Louisiana and Alabama, known for hearty and fulfilling soul food. 

For this reason, my spin on dirty rice is an adaptation of a Louisiana recipe. The below quantities will make four servings.

Ingredients

• Frylight 
• 1/2 lb 5% pork mince
• 1/2 cup sliced onions (I used white onions and spring onions)
• 1/2 cup sliced red pepper
• Finely sliced jalapeno pepper (1/2 tbsp would be mild, a full tbsp for medium, etc)
• 2 bay leaves
• 2 cups long grain white rice
• 3/4 cup beef stock
• 3 tsps Schwartz Smoky Cajun mix OR 
• 1/4 tsp cumin / 1/2 tsp cayenne pepper / 1/2 tsp cajun powder
• Pinch of salt
• Dash of Tabasco or Franks Hot Sauce to taste

Method:

1. Pre-cook the long grain rice until fluffy, and set aside.
2. Spray a large skillet or frying pan with frylight.
3. When the pan is hot, add the peppers, onion and pork mince and allow them to saute.
4. Add the bay leaves, jalapenos and spices and stir through the ingredients for a further 2-3 minutes until the smell of the spices fills the room! 
5. Add the beef stock and rice and cook for a further 3 minutes, stirring throughout.
6. Serve in a bowl, with tabasco or hot sauce to taste.

TOP TIPS:

• If you want to make this recipe even more authentic, ask the butcher for chicken liver instead of pork mince, this is what gives the rice the true "dirty" look.
• Beef mince can be used if you can't get pork mince.
• For an extra protein boost or a bit of showmanship, crack an egg on top for the last 4 minutes.
• If you're on an Extra Easy SP day, swap out the rice for cauliflower rice

Would love to hear what you think of this recipe, let us know in the comments.

You might also like to try our Nando's inspired spicy rice recipe next!