Hash Browns
A great idea for a hearty, satisfying breakfast. If you decide to use a food processor the entire process of preparation should not last more than 20 min. Prepare a big batch and freeze it
Perfect with ketchup, baked beans and mushrooms.
My version uses a minimal amount of oil as we bake the hash browns in the oven instead of the traditional frying method.
Ingredients
700 g starchy white potatoes
70g gluten free flour (we used sorghum flour)
1/2 onion
2 teaspoons of parika
2 teaspoons of garlic powder
Salt, pepper
oil
Method
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Preheat the oven to 180C .
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Peel the potatoes and onion and grate them either in a food processor manual grater.
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Using a cloth or milk bag squeeze out excess water from the shredded potatoes
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Mix potatoes with flour, onion and all the spices
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Roll the mixture into small balls and with a cookie cutter form your desired shape of hash browns
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Brush your baking tray with some oil and put hash browns on it, brush them with oil.
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Bake for 20 min, flip them half way through
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Serve them hot with your favourite breakfast accompaniment