BOSH! X GRUBBY Cowboy Chilli Trash Browns
- Super simple
- 0:35 m
- 12 ingredients
We've teamed up with GRUBBY to create a range of delicious recipes, delivered straight to your door. Homemade golden hash browns loaded with a cowboy chilli made from hearty beans, chestnut mushrooms, chilli powder, and chopped tomatoes served with a dollop of coriander yoghurt. Get your hands on some BOSH! X GRUBBY Cowboy Chilli Trash Browns here.
Serves: 2
Ingredients
For the recipe
- 1 onion
- 3 garlic cloves
- 200g chestnut mushrooms
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 x 400g can of pinto beans
- 1 x 400g can of chopped tomatoes
- 3 potatoes
- 50g plant-based butter
- vegetable oil for frying
- 100g coconut yoghurt
- 1 handful of coriander
- Salt & pepper to taste
Before you start
Sharp knife | Chopping board | Large saucepan | Grater | Sieve | Large bowl | Large deep sided frying pan | Oven tray
Step 1
Start the base
- Finely dice the onion and 2 cloves of garlic and fry with a drizzle of oil over a medium heat for 3 - 4 minutes
- Coarsely grate the mushrooms and add to the pan and cook for 5 - 6 minutes, stirring occasionally
- Then add the paprika and cumin and stir through for a minute
- Add in the tomatoes and pinto beans, season with salt and pepper and stir well, leave to simmer for 10 - 15 minutes
Ingredients
- 1 onion
- 3 garlic cloves
- 200g chestnut mushrooms
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 x 400g can of pinto beans
- 1 x 400g can of chopped tomatoes
- Salt & pepper to taste
Step 2
Make the trash browns
- Peel and grate the remaining garlic clove
- Peel and grate the potatoes and pop them into a sieve over the sink, squeeze out as much liquid as you can with your hands and then place them into a clean, dry bowl and season with salt and pepper
- Pour melted plant-based butter (use 1 tablespoon of oil if you don't have any) over the potatoes and mixed well with 1 clove of garlic, stir until it’s all combined
Ingredients
- 3 potatoes
- 50g plant-based butter
Step 3
Fry the trash browns
- Pre-heat a large deep sided frying pan over a medium heat with enough vegetable oil to cover the bottom of the pan
- Get a heaped tablespoon of the potato mixture and drop it into the hot oil, using the back of the spoon spread the potato around to create a thin potato fritter
- Cook on one side until golden brown, this should take about 3 - 4 minutes. Once brown, carefully flip the potato over and repeat the process, once cooked, place onto an oven tray
- Repeat until all of the mixture is done
Ingredients
- vegetable oil for frying
Step 4
Finish to the dish
- To serve, place the hash browns on a plate and spoon over the chilli
- Top with a dollop of coconut yoghurt and chopped coriander
Ingredients
- 100g coconut yoghurt
- 1 handful of coriander