How To Make Healthy Hash Browns - Chef Cynthia Louise
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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

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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