Cauliflower Hash browns with Gochujang glaze

Ingredients

THE HASH BROWNS (makes 4-5 large ones)

• 2 baking potatoes, peeled, cut in half
• 1/3 head large cauliflower (or 1/2 smaller)
• Salt and pepper
• 2 heaped tbsp plain flour
• 40g salted butter, melted

THE GOCHUCHANG SAUCE

• 1 tbsp gochuchang
• 2 tbsp syrup
• 2 tbsp vinegar (apple cider or rice wine)
• 2 tbsp soy sauce
• 1 garlic clove, crushed
• 1/2 tsp minced ginger

TO TOP (per large hash brown)

• 1 egg
• 1/2 avocado, finely sliced
• 1 tbsp seeds
• Optional: spring onions & chopped coriander

Method

1. Peel and cut your potatoes in half.
2. Slice your cauliflower in half, then cut into 3 parts.
3. Add the potatoes and cauliflower to a pan of boiling water, which is salted well, and boil the cauliflower for 8-10 minutes until almost soft, and the potatoes for 15-20 minutes, or until you can get a fork through them, but not easily.
4. Drain both, then leave to cool slightly for 5-10 minutes.
5. Grate them into a large mixing bowl, then melt your butter, and stir through with your plain flour, seasoning with salt, and any spice powders (if you want them flavoured).
6. Leave to rest in the fridge, ideally overnight, or for at least 30 minutes.
7. When you’re almost ready to serve, add enough oil to cover 2-3cm of your frying pan, then heat on medium heat, until the top layer of the oil appears slightly disrupted, or until it bubbles when you insert the tip of a wooden spoon.
8. Add your hash browns to the oil, max 2 at a time, and allow to fry on each side for 3-4 minutes, or until golden brown, then flip and repeat on the other side.
9. Bring a pan of water to a boil, and boil your eggs for 7-8 minutes (7 is medium, and 8 is medium-hard boiled). I would do 1-2 per person.
10. Mix all your sauce ingredients together in a mixing bowl whilst everything cooks.
11. Once your hash browns are cooked on both sides, remove from the pan carefully with a slotted spoon, or spatula, and leave the oil to drain out on a kitchen towel.
12. Cover your hash brown in sauce then add to your plate, and top with your avocado and boiled egg.
13. Top with your seeds and any other toppings, as well as a drizzle of sauce.