How To Make Hash Browns That Are Ridiculously Healthy

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

INGREDIENTS

  • 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

METHOD
  • 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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