Mary’s shrimp and corn hash browns aren’t just deliciously crispy; They’re also a comforting treat that’s guaranteed to leave you satisfied. Whether for a quick and easy dinner or for a special occasion, these shrimp cakes are a crowd pleaser. The combination of shrimp and sweetcorn creates a delicious explosion of flavor, perfect for any seafood lover. In addition, they make a great snack to greet the children after school, offering a warm and tasty treat that will put a smile on their faces. Try these hash browns and let yourself be pampered by their irresistible taste!
- 1 kg floury potatoes, e.g. B. Maris Piper or King Edward
- a bunch of spring onions
- 2 ears of corn or 175g frozen sweetcorn
- 200g peeled prawns, thawed if frozen
- a good handful of fresh parsley, chopped
Using corn on the cob
To cut the kernels from an ear of corn, hold the ear of corn upright and place the pointed end on a board. Using a sharp knife, cut in a downward sawing motion and cut the cob into about 6-8 slices.
- Cook the potatoes in their skins for 20-25 minutes until just tender.
- Allow to cool, then peel off the peel.
- Using the coarse side of the grater, grate into a large bowl.
- Chop the spring onions fairly finely and, if using fresh, strip the corn from the cob (see tip below).
- Cook the fresh or frozen corn for 3 minutes, then drain well and add to the potatoes with the spring onions, shrimp, parsley and plenty of salt and pepper and mix well.
- Form the mixture between your hands into eight cakes. Dust lightly with flour.
- You can refrigerate the cakes on a plate covered with plastic wrap for several hours until you are ready to bake them.
- Heat a generous knob of butter and a drizzle of oil in a pan, add four potato cakes and fry for 3 minutes, turn over and fry for a further 3-4 minutes until crispy and golden brown.
- Remove them and keep them warm while you bake the rest of the cakes.
- Sprinkle with sea salt and pepper and serve with lemon wedges on the side, if desired.
Equipment and tools
- Sharp knife
- Large mixing bowl
- Frying pan or grill pan
- Spatula or fish slice
This recipe contains shrimp, which can cause allergies in some people. Please exercise caution if you have known allergies to seafood. Additionally, if you suffer from other allergies or dietary restrictions, please check the ingredient list carefully before preparing this dish.
Storage and leftovers
If you have leftovers from this recipe, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the hash browns in a preheated oven at 350°F (180°C) for about 10 minutes or until heated through. Alternatively, warm them in a frying pan over medium heat, turning occasionally, until warm. Avoid reheating in the microwave as this can result in a mushy consistency.
The Health Benefits of Mary’s Prawn & Corn Rösti
Mary’s Shrimp Corn Hash Browns are a delicious combination of ingredients that will not only tantalize your taste buds but also provide several health benefits. Let’s take a closer look at the key ingredients and their nutritional value.
1. Floury potatoes
The main ingredient in Mary’s shrimp and corn rosti is floury potatoes such as Maris Piper or King Edward. These types of potatoes are high in starch and low in moisture, making them great for frying. They’re also packed with vitamins and minerals, including vitamin C, potassium and antioxidants. Potatoes are a great source of energy and provide fiber, which aids digestion and helps maintain regular bowel movements.
2. Green onions
Green onions are rich in essential vitamins and minerals, including vitamins A, C and K, as well as potassium and folic acid. They are low in calories and high in antioxidants, which helps reduce the risk of chronic diseases. Green onions also contain flavonoids and sulfur compounds, which have anti-inflammatory properties and may improve heart health.
The inclusion of corn in Mary’s Shrimp and Corn Hash Browns adds delicious sweetness and added nutritional value. Corn is rich in fiber, which aids digestion and prevents constipation. It also contains vitamins A, B and E, essential minerals such as iron and zinc, and phytochemicals that support overall health. In addition, corn provides antioxidants that contribute to eye health and reduce the risk of macular degeneration.
4. Peeled shrimp
Shrimp is a great source of lean protein, making it an excellent addition to this dish. They are low in saturated fat and high in omega-3 fatty acids, which promote heart health. Shrimp are also rich in various vitamins and minerals such as vitamin B12, selenium and zinc, which support brain function, boost immunity and support cell growth and repair.
5. Fresh parsley
Fresh parsley not only adds flavor to Mary’s Shrimp and Corn Hash Browns, but it also provides several health benefits. It is rich in vitamins A, C and K as well as folic acid and iron. Parsley contains essential oils and antioxidants that have anti-inflammatory properties and may help reduce the risk of chronic diseases. In addition, it is known for its diuretic effects, which promotes kidney health and prevents water retention.
In summary, Mary’s Shrimp and Corn Hash Browns are a delicious and nutritious meal. The combination of floury potatoes, spring onions, corn, peeled shrimp and fresh parsley provides a range of vitamins, minerals, antioxidants and fiber. By enjoying this dish, you can treat yourself to a delicious treat while supporting your overall health and well-being.