Hello my friends. It has been such a long time since my last blog post so I figured it was about time! I have been keeping really busy with work but I am so happy to share my “Baked Hash Browns” recipe which happens to be one of our favorites.
We love hash browns specially the baked ones. I mean, what’s not to like about biting into a golden brown and extra crispy potatoes? Nothing… Seriously, I’ve haven’t met anyone who doesn’t like hash browns. Have you?
Hash browns are perfect for breakfast / brunch menus and it goes perfectly with tofu scrambled eggs. Yum 🙂
DID YOU MAKE THIS RECIPE?
- 550 g russet potatoes (about 3 potatoes), grated and squeezed to remove excess water
- 220 g carrots (about 2 carrots), grated and squeezed to remove excess water
- 1 medium red onion, grated and squeezed to remove excess water
- 15 g fresh parsley, finely chopped
- 3 tablespoons melted coconut oil, plus more for cooking
- 1 Tablespoon all-purpose flour or arrowroot flour
- 3 tablespoons aquafaba
- Sea salt and black pepper to taste
- Preheat oven to 190 C (375 degrees F).
- Grease a standard muffin tin with oil.
- To a large mixing bowl, add grated potatoes, carrots, onions, parsley, melted coconut oil, flour, aquafaba and salt and pepper and stir to thoroughly combine.
- Using a ¼ cup, divide mixture evenly between 12 muffin tins Pressing down the mixture gently to form.
- Bake in the oven for 20 minutes then increase the oven temperature to 218 C (425 degrees F) and bake for 10-12 minutes more, or until the tops appear golden brown, and the edges are dark golden brown.
- Remove from oven and let rest for 5 minutes, then loosen the sides with a knife and gently lift out the hash browns with two forks.
- Serve immediately or freeze them by first arranging the baked hash browns on a baking tray and freeze until firm. Then store them in a freezer-safe container which will keep up for 3-4 weeks.