RENOWNED burger joint Troll’s Pantry is venturing into the world of hash browns and waffles with the opening of a new restaurant.

Paul Clark, owner of the street food specialists, will launch Hash House in Trafalgar Street, Brighton, tomorrow.

He is entering into the world of hashes and waffles while sticking to his principles of organic and sustainably sourced products.

Mr Clark explained they are made with chopped-up fried potatoes, organic eggs and buttermilk and homemade ghee.

They are then mixed with different ingredients such as chilli, corned beef and fish.

Everything is made from scratch and locally sourced ingredients, even down to the corned beef.

The Argus: Paul Clark.

Troll's founder Paul Clark

Mr Clark said: “The idea came from the American hash brown but we want to give it a different spin.

“We are trying to take something simple and cheap like potatoes and make a meal of it with locally produced ingredients.

“We are hoping to bring our ideology of more affordable and ethical food.

“All the meat is organic grass-fed animals from local farms in Sussex, which we have personally checked.

“We also only use seasonable vegetables and sustainably sourced food and ingredients.

“We compost our food waste and we make sure that all of our disposables are composted.”

He said local produce is central to his ethos and as such he only uses food from farms and markets from Sussex.

He also refuses to use processed oil in his kitchens and instead makes his own by using locally sourced beef and pork fat.

He said: “The processed oils that are used at the majority of homes and restaurant have been stated to be very harmful by the European Food Safety Authority, so we decided to start making our own oil.

“We want to know what goes in the oil we use and we want to serve ethical food with no toxic nutrition.”

The Hash House will be open for breakfast and lunch from Tuesday to Sunday and for late nights on Friday, Saturday and Sunday.

The Troll’s pantry was set up in 2012 and is one of Brighton and Hove’s food success stories of the last few years.

Mr Clark helped kickstart Brighton’s burger revolution and he has been a mainstay of street food events in the city.

Last year he took up residence at the Hobgoblin Pub in York Place, Brighton.

One of his latest ventures is Trolldoner. He is attempting to create a quality Sussex lamb doner kebab and is currently looking for a summer venue.