Ingredients
2 large, around 600g Potatoes
1 small onion
1 beaten egg
1 Tbsp plain flour
2 Tbsp chopped, flat-leaf parsley
2 Tbsp vegetable or olive oil
1/3 cup (80g) sour cream, to serve

Chilli Corn Salsa
310g can corn kernels, rinsed, drained
1/2 chopped red capsicum
1/2 chopped green capsicum
1/2 thinly sliced red onion
1 Tbsp pickled jalapeno chillies, chopped
2 Tbsp coriander leaves, plus extra to serve
1 Tbsp each of olive oil and lime juice

METHOD
Peel and coarsely grate the potatoes and onion. Wrap in a clean cloth and squeeze out the excess liquid. Place in a bowl with egg, flour, parsley, salt and pepper, and toss well. Divide into 8 even portions.
Heat 1 Tbsp oil in a large fry pan over med heat. Spoon 4 of the potato portions into the frypan, flattening with the back of the spoon as you go. Fry for 2-3 mins on each side, until golden. Keep warm while you repeat with the remaining oil and potato mixture.
For the chilli corn salsa, place all the ingredients in a bowl and toss to combine.
Top hash browns with salsa and sour cream, scatter with coriander and serve.