A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
FOR THE TARTAR SAUCE:
30g cashew nuts, soaked in boiling water for 10 minutes to soften, then drained
Finely grated zest and juice of ½ lemon
½ tbsp. capers
1 tbsp. Greek yoghurt
½ tsp. extra virgin olive oil
Peel the sweet potato and grate them on a coarse setting, then wrap in a kitchen towel, and squeeze to remove the moisture.
Add to a mixing bowl with the feta, eggs and some salt and pepper.
Using your hands, mix everything together then split the mixture in half (or in quarters if you would prefer smaller hash browns). Roll each into a ball and flatten into a hash brown shape.
Heat the Lucy Bee Coconut Oil in a frying pan and, when hot, add the hash browns and fry over a medium heat for approximately 4 minutes each side, or until evenly cooked. (I like them slightly crispy but reduce the heat if they start to cook too quickly on the outside)
Meanwhile, to make the tartar sauce, blitz the ingredients together in a food processor, until the sauce has the required consistency, adding a splash of water to loosen if needed.
To serve, top the hash browns with smoked salmon and watercress and finish with the tartar sauce.