Page 15 - Vegan

Breakfast

Crispy Hashbrowns (Oil free!)

My mom taught me how to make these crispy hashbrowns and now I’m passing it on to you! This
dish takes some time to prepare & cook but it's totally worth the effort. When having a big
brunch, I like to start these first then make everything else while these are cooking.

INGREDIENTS Makes 1 large serving or
• medium russet potatoes 2 smaller servings.
• a small yellow onion
• Salt to taste (add after cooking!) 525 calories per 1 large serving

Macros per serving :
14g Protein 120g Carbs 1g Fat

METHOD
. Grate russet potatoes and yellow onion and put into a large bowl.
. Squeeze all the liquid out of onion and potatoes, you can do this with ust your hands, or place the
grated onion and potatoes in a cheesecloth or thin dish towel. Squeeze out as much water as you
can. This is the most important part of the recipe! If there s a lot of liquid left in the potato, they will
not crisp up very easily.
. Spread the grated potato evenly on the bottom of a non-stick saucepan. If you do not have a
non-stick saucepan, you may need to lightly grease your saucepan with oil.
. Saute on medium heat for appro . minutes on one side
. Flip the entire hash brown (it should stay together if it is cooked well on the bottom) and cook for
another minutes on the other side. ou will know the hashbrown is done because it will slide
across the pan.
. Add salt to taste after you are done cooking.

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