Roast Chicken with Waffle Iron Hash Browns

by Leah Halmagyi


  • 4 large starchy potatoes, peeled and coarsely grated
  • Sea salt flakes and freshly-milled black pepper
  • 75g unsalted butter, melted
  • ¼ bunch oregano leaves, finely chopped
  • 2 heads baby fennel
  • 8 Brussels sprouts, leaves separated
  • ½ cup pomegranate seeds
  • ½ cup walnuts, toasted and chopped
  • 1 bunch chives, finely sliced
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp cider vinegar
  • ½ tsp ground cumin
  • ½ tsp ground fennel seed
  • ¼ tsp ground bay leaf (opt.)
  • 1 cup aioli
  • ½ cup chipotle chillies in adobo sauce
  • 1 roast chicken
  • Lime wedges and coriander sprigs, to serve


1 Squeeze the grated potatoes in a tea towel to remove as much water as possible, then place in a bowl and season with salt and pepper. Add the melted butter and oregano, then toss to combine. Cook in batches in a preheated waffle iron until golden brown and crunchy, then dust with a little more salt.
2 Shave the fennel on a mandoline, then toss with the Brussels sprouts leaves, pomegranate seeds, walnuts and chives. Mix the olive oil, vinegar and spices in a small bowl and season with salt, then toss onto the salad.
3 Combine the aioli and chipotle chillies in a small jug and purée with a stick blender.
4 Carve the roast chicken into four pieces. Serve on a hash brown waffle with a pile of salad and a spoon of aioli. Dress with lime wedges and coriander sprigs.

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