Parboil the kumara in a saucepan of salted water for 10 minutes. Drain and
allow to cool.
Once the kumara is cool enough to handle, grate them coarsely into a bowl.
Add flour, egg and salt and mix well. Divide mixture into 12 equal portions.
Heat the oil in a frying pan over a medium heat.
Cook the hash golds in batches for 4-5 minutes on each side, or until they are
golden. (Make sure they are cooked on the bottom before turning, or they may
Serve with fried eggs and tomatoes.
Also Great for the BBQ....!