Add the beans, sprinkle over the cumin and stir fry to cook through and infuse the beans with the cumin, 2 to 3 minutes.

Allow to cook further until brown and crispy on the bottom.ДЇor the cumin black beans: In the meantime, heat the olive oil in a second smaller skillet over medium heat. Then, using a spatula, carefully check that the bottom is browning and crisping up nicely. Allow the potatoes to cook undisturbed for 10 to 15 minutes. Push the potato firmly and evenly down into the pan with a spatula. Lay the grated potato evenly onto the base of the pan and sprinkle over the sea salt.

Now heat the olive oil in a 12-inch flame-proof skillet over medium-high heat. (This is another trick that ensures the potatoes crisp up when cooking-if they are wet they will remain soggy!) Shake dry and then lay onto a clean kitchen towel and roll up tightly to squeeze out excess water so the potatoes dry. Put the grated potato into a colander and rinse under cold water to wash away the starch (this allows them to crisp up more when cooking). Sprinkle over the garlic power and mixed herbs and put under the broiler until they release their juice and become succulent and cooked through, about 10 minutes.ДЇor the hash browns: Grate the potatoes through the large holes of a box grater or use a food processor with the grater blade. Drizzle over the olive oil, tamari and Worcestershire sauce. Arrange the tomato slices on a baking tray. For the roasted tomatoes and mushrooms: Preheat the broiler to medium-high.

Hash brown potato recipe