Parmesan Hashbrowns, Vine Tomatoes and Field Mushrooms

Prep: 20 minutes
Cooking: 30 minutes
Serves: 4

Ingredients: 

3 large potatoes, peeled
1 onion, finely chopped
2 garlic cloves, finely chopped
50g Parmesan cheese, grated 
60ml (¼ cup) olive oil
Salt and freshly ground black pepper, to taste 
250g (1 punnet) vine tomatoes
15ml (1 tbsp) dry oregano
250g (1 punnet) exotic mushrooms (halve the larger ones)
30ml (2 tbsp) soy sauce
Fresh rocket leaves, to serve

Product to use: Kenwood Air Fryer

Method: 

1. Grate the potatoes into a bowl of cold water and let them sit for about 10 minutes. Rinse well under running water and drain. Use paper towels to dry the potatoes well. Heat the air fryer to 190°C.

2. Put the potatoes into a mixing bowl and add the onion, half of the garlic, Parmesan, 30ml (2 tbsp) of the oil; season well and mix to combine. 

3. Line one of the baskets with baking paper and spread the potato mixture evenly into the basket.

4. In a separate bowl add the tomatoes, 15ml (1 tbsp) of the oil, the remaining garlic, oregano, and season well. Transfer the tomatoes to a second lined basket. 

5. Next, toss the mushrooms with the soy sauce, remaining oil and season to taste, transfer to a third lined basket and insert all the baskets into the air fryer.

6. Cook the tomatoes and mushrooms for 10 minutes; remove and keep warm. Cook the potatoes for about 30 minutes until crispy and golden.

7. Serve the hashbrown topped with the tomatoes, mushrooms and rocket leaves.