As I’m known for making wholefood versions of people’s favourite foods I’m often asked how to make hash browns that serve people’s organs. A lot of people can’t eat hash browns because typically egg or flour is used as a binder. I’ve come up with a recipe that is egg free and gluten free. Epic! So if you want to know how to make healthy hashbrowns, you are in for a treat.
This is one of my favourite easy recipes that I like to call “normalising the miracle”. By this I mean that we should be able to have it all – taste, health, everything. We think that making wholefoods tasty is a ‘miracle’ when really it’s the norm.
This is a celebration that wholefood is healthy, and hash browns make the cut!!!
How To Make Hash Browns The Wholefood Way
- 4 large potatoes, cut into thin matchsticks
- 2 spring onions, thinly sliced
- 1/4 cup parsley, roughly chopped
- 1 garlic clove, finely chopped
- 1 teaspoon rosemary, finely chopped
- 2 cups of #LOVE
- 1 1/2 tablespoons chia seeds
- 1 1/2 tablespoons psyllium husks
- Coconut oil for cooking
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1. In a large bowl combine all of the above except for the oil.
- 2. Mix really well using your hands, squeezing the mix and making sure the chia seeds are mixed in well. Allow the mix to sit for 8-10 minutes.
- 3. Heat a medium size pan on high/medium heat.
- Add the coconut oil; then add the hash brown mix 1/4 cup at a time, making a patty shape, nice and thin. Try not to push the patties down to much.
- Cook this, watching closely that it does not burn, turning only once. (no pushing remember)
- You want a good golden brown color; adjust the heat if it looks like it is starting to go to a darker brown.
- After cooking, drain patties on a paper towel.
Enjoy the miracle of potatoes!
Chef Cynthia Louise