Corn Soup With Sweet Potato Hash Browns - cooking recipe

Ingredients

5 cups chicken stock
1 can (14 oz) creamed corn
1 can (14 oz) sweet corn
2 tbsp soy sauce
1 tbsp finely grated ginger
5 oz sliced ham, cut into thin strips
4 None green onions, thinly sliced
1 1/2 lbs sweet potatoes, peeled and grated
2 None eggs, lightly beaten
1/4 cup flour
2 tbsp vegetable oil
2 tbsp butter

Preparation

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