Oil-Free Hash Browns
Enjoy crispy hashbrowns without the oil! Made with just grated potatoes, finely diced onion, garlic powder, and a sprinkle of nutritional yeast, these hashbrowns are pan-cooked until golden and delicious—perfect for a healthy, satisfying breakfast with veggies.
Ingredients
- 450 grams potatoes
- ½ large brown onion
- ½ tsb garlic powder
- 1 tbsp nutritional yeast
Instructions
- Too get a soft inside and a cripsy outside in the middle par boil the potatoes for five minutes, drain then allow to cool.
- Once cool grate the potatoes and place them into a large bowl with all other ingredients.
- Preheat oven to 200℃ (400℉)
- Line an oven tray with parchment paper or a silicon sheet. Using a round cookie cutter, mould the potato mix. Don't pack too tightly or the hashbrowns won't cook in the middle. A good tip is to use a fork to move the mixture in the cutter to fill it completely, this helps to keep the shape of the hash brown .
- Lift the cookie cutter then repeat the process with the remaining potato mixture.
- Bake the hashbrowns for 15 mins then flip and bake for a futher 10-15 mins.
- Serve with Mushroom gravy and lemon asparagus, airfried tomatoes, spinach, avocado and your choice of seeds.
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