Do you remember when Super Size Me came out? For 30 days Morgan Spurlock consumed nothing but McDonald’s breakfast. Quarter-pounders, Big Macs, Hash browns, fries, among other meals, is all he ate. It was all meant to show the world exactly what that does to the human body.
Do you want to know the first thing I did after I watched this documentary? That’s right. I went to McDonald’s. Then, the next morning, I went back there and got one of my (old) favorite McDonald’s breakfast items – hash browns. I guess you could say that I didn’t really care too much for health and wellness back then, let alone making anything at home.
Those days are so far removed from the life I live now. Not that I don’t have cheat days or anything like that, but I understand that I can’t take advantage of my body the way I used to.
I definitely still get triggered when I smell certain foods, especially of the fried variety. But now, I’m not about the consequences of consuming foods that just don’t agree with me. Plus, I’m kind of over eating a boatload of preservatives on the regular.
So what do I do now when I’m craving one of my favorite breakfast items? I make it – in the comfort of my own home. And it’s just as delicious:
That’s exactly what I have for you today: two homemade hash brown recipes. Once you taste the real and clean ingredients that make up these delicious hash browns, you might just pass up those golden arches for the grocery store!
But the best part is that whether your favorite kind of potato is sweet or red, you have options, making this the perfect two recipes for a brunch with friends or family. Hope you enjoy them as much as I do!
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2 Homemade Hash Brown Recipes
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
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Ever just feel like you want hash browns without the preservatives? These two recipes are just what you’re looking for. Fresh ingredients and a clean cooking method will make this a go-to breakfast staple in no time!
Ingredients
Red Potato Hash Browns
- 5 small red potatoes (boiled)
- 1/3 cup water (leftover from boiling)
- 1/3 cup almond milk (add more later if too dry)
- 1–1/2 tbsp chia seeds
- 1 tsp sea salt (or to taste)
- 1 pinch black pepper (or to taste)
- 1/4 tsp paprika
- 1/2 tsp garlic powder
Japanese Sweet Potato Hash Browns
- 3 large Japanese sweet potatoes (boiled)
- 1/3 cup water (leftover from boiling)
- 1/3 cup almond milk (add more later if too dry)
- 1–1/2 tbsp chia seeds
- 1 pinch cayenne pepper
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp cumin
Instructions
Red Potato Hash Browns
- Boil potatoes in water that just covers them.
- Drain water, but save 1/3 cup for mix.
- Mash potatoes in a bowl with all other ingredients and form into oval shaped patties.
- Bake in the oven for 15 minutes on each side or until golden brown at 410 degrees.
Japanese Sweet Potato Hash Browns
- Boil potatoes in water that just covers them.
- Drain water, but save 1/3 cup for mix.
- Mash potatoes in a bowl with all other ingredients and form into oval-shaped patties.
- Bake in the oven for 15 minutes on each side or until golden brown at 410 degrees.
Notes
Use organic ingredients whenever possible.
- Category: Appetizer, Breakfast, Side Dish
- Cuisine: American
