A great idea for a hearty, satisfying breakfast. If you decide to use a food processor the entire process of preparation should not last more than 20 min. Prepare a big batch and freeze it
Perfect with ketchup, baked beans and mushrooms.
My version uses a minimal amount of oil as we bake the hash browns in the oven instead of the traditional frying method.
700 g starchy white potatoes
70g gluten free flour (we used sorghum flour)
2 teaspoons of parika
2 teaspoons of garlic powder
Preheat the oven to 180C .
Peel the potatoes and onion and grate them either in a food processor manual grater.
Using a cloth or milk bag squeeze out excess water from the shredded potatoes
Mix potatoes with flour, onion and all the spices
Roll the mixture into small balls and with a cookie cutter form your desired shape of hash browns
Brush your baking tray with some oil and put hash browns on it, brush them with oil.
Bake for 20 min, flip them half way through
Serve them hot with your favourite breakfast accompaniment