Port Lincoln Mussels with Homemade Crisps and Hash browns.

INGREDIENTS:

1 tin of Little Tin Co, Smokey Port Lincoln Mussels in Cape Jaffa Whisky.

For the crisps:

2 large russet potatoes sliced thinly.

Olive oil.

Salt and pepper.

For the hash browns:

2 Large potatoes grated.

1 egg whisked.

Olive oil for shallow frying.

Salt & pepper.

METHOD:

For the crisps:

Rinse potato slices in cold water until water runs clear.

Pat slices dry with paper towel.

In a bowl, toss potato slices in a little olive oil and season with pepper and salt.

Air Fry on 180 for 20 minutes.

Leave to cool.

For the hash browns:

Squeeze out excess moisture from grated potatoes.

In a bowl, combine grated potato with egg, salt and pepper.

Heat oil in a large frying pan - add small spoonful's of the mixture and fry for 2-3 minutes each side until golden brown.

To Serve:

Pull back the lid of the Port Lincoln mussels and serve with cooled crisps and warm hash browns. Garnish with dill sprigs.

Serves 2 - 4 as a snack.