Taro Hashbrowns with Empress Ghost Pepper Maqaw Honey Mustard

Ingredients

Hashbrown Mix

• 550g taro
• 30g tapioca starch
• 1 egg
• 10g miso paste
  
• 8g salt
  
• 1g nutmeg
  
• 1g white pepper

Empress Hot Honey Ghost Pepper Honey Mustard Sauce

• 60g honey
  
• 50g mustard
  
• 5g salt
  
• 20g hot sauce
  
• 0.5g black pepper

Steps

1. Prepare the taro: Peel and grate the taro. Steam the grated taro for 5 minutes, then let it cool down completely.
2. Mix the hashbrown base: Once cooled, mix the taro evenly with the tapioca starch,egg, miso paste, salt, nutmeg, and white pepper until well combined.
3. Set the mixture: Fill and press the mixture into a tray of your choice. Freeze for 1 hour.
4. Portion: Cut the frozen mixture into your desired portions.
5. Cook the hashbrowns: You have two options.
   1. Deep fry: Fry the hashbrowns for 5–7 minutes until golden brown and crispy.
   2. Shallow fry: Shape the mixture into disc-like fritters and shallow fry them on medium heat until golden brown on both sides.
6. Prepare the sauce: Mix the honey, mustard, salt, hot sauce, and black pepper together until well combined.
7. Serve: Plate the cooked hashbrowns and serve with Empress Ghost Pepper Maqaw Honey Mustard.

Recipe by @louiskitchen_ on Instagram

Watch video tutorial below!