Description
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!
Scale
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