Corn Soup With Sweet Potato Hash Browns

1. 1

   For the corn soup, mix stock, creamed corn, sweet corn, soy sauce and ginger in a large saucepan on medium-high heat. Bring to a boil. Reduce heat to low; simmer 5 mins. Stir in ham and onions.

2. 2

   For the hash browns, mix sweet potatoes, eggs and flour in a large bowl. Season with salt and pepper.

3. 3

   Heat 1 tbsp each of the oil and butter in a large skillet on medium heat. For each hash brown, spoon 2 tbsp mixture into pan and flatten slightly. Cook hash browns, 6 at a time, for 3-4 mins on each side or until golden and crisp. Drain on paper towels. Add remaining oil and butter between batches. Serve with the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.