Recipe by Tracey Bennett – The Reckless Foodie
Makes 2 – 4 large hash browns // GF
Ingredients
6 medium-sized potatoes, skin on
¼ cup gluten-free flour (chickpea flour is great for binding)
salt and pepper
2-3 cloves garlic, crushed (optional)
½-1 teaspoon smoked paprika (optional)
1 teaspoon dried rosemary or mixed herbs
2-3 spring onions, very finely diced (optional)
mushrooms
grilled or sliced tomatoes
wilted or fresh baby spinach
Method
Wash the potatoes and grate them – I did this by hand, but I will get out my food processor next time. It depends on how many people you are feeding and the arm workout you are after.
Using a muslin cheesecloth or light cotton tea towel, squeeze handfuls of the grated potato to get as much excess liquid out as you can.
Add the flour, salt and pepper, crushed garlic, smoked paprika, herbs and spring onions if using.
Once all mixed through, prepare to make your large hashbrown.
To make a plate-sized hashbrown to load up (highly recommended), warm the oil in a non-stick pan and spread the squeezed, seasoned potato mixture into a large circle shape, making sure you push and pack it together and don’t leave any gaps. Cook on low to medium heat for about 8-10 minutes or until the underside is golden and binding well. Turn the hashbrown as you would a pancake and cook on the other side for a few more minutes.
To make little hashbrowns, you can squeeze little handfuls the size of a golf ball or a little larger tightly in your hand until they hold together and then place in some warmed oil in your non-stick fry pan. Fry on both sides until golden. Alternatively, you can bake in the oven at 180°C fan bake for 30 to 40 minutes or until brown and crispy on the outside, turning once or twice while baking.
Plate the cooked, golden hashbrown and load up with avocado slices, mushrooms, grilled or fresh tomatoes and wilted or fresh baby spinach. Eat immediately for brunch or breakfast.
Tip: Potatoes are a superfood, not the villain they are painted as. High in vitamin C, with a wide variety of nutrients and energy, they are even a source of protein believe it or not. Potatoes are often best eaten on their own – the perfect indulgence.
Extracted with permission from Plant-Based Goodness which is brimming with over 90 of Tracey Bennett’s favourite recipes for every occasion — all simple to make with most of the ingredients being readily available at your local supermarket. All recipes are 100% plant-based, refined sugar-free, dairy-free and mostly gluten-free. $49.00.
