Monday 4 July 2016

Hash Browns

Hash Browns

These hash browns are so flavourful. They cook up nice and crisp without any added oils. If you like garlic, double the amount of garlic powder. I used a panini press for this dish, but you cold bake them in the oven instead.  However, you may need multiple pans if you use the oven method.


Ingredients

8 cups shredded potatoes
2 tsp vegetable stock powder, optional
4 tsp onion powder
2 tsp garlic powder
1/4 tsp stevia
1/4 tsp ground black pepper
1 Tblsp chili garlic paste

Directions

Mix all ingredients in a bowl.

Place on a preheated panini press( I set mine to 400F) and cook for about 20-25 minutes.

The potatoes may stick to the top grill, so carefully scrap the potatoes off the top of the panini press using a spatula. Do not use a metal one that will scratch the grill.

Transfer to a large plate.

Enjoy!

Oven method
Tip

If using the oven method, preheat oven to 425 F.  Place shredded potatoes on a parchment lined sheet pan and bake for approximately 45 minutes, until crispy. Multiple pans may be necessary, depending on how thick you want the hash browns.

I used my food processor and the grating attachment to shred my potatoes.






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