ā° Prep 20 mins
š¶š» Suitable from 6 months, serve in finger shaped strips
š± Vegetarian ā¢ Vegan option
āļø Store in the fridge in an airtight container for 3-4 days
These crispy healthy hash browns are easy to make and delicious! This time I made them with potatoes and courgettes (and I burned them a little bit šš), but you can add extra veggies using carrots or mixing the potatoes with sweet potatoes too!
Ingredients
2 medium potatoes, peeled
2 medium courgette*
1 egg (or flax egg)**
3 tablespoons plain flour*
Salt & pepper to taste
OPTIONAL 2-3 tablespoons grated cheddar cheese or Parmesan cheese
Olive oil for cooking
NOTE
You can add a carrot or even try mixing sweet potato with white potatoes for a variation.
* you can use gluten free flour, rice flour or wholemeal flour. ** to make the flax egg, simply mix 1 tbsp ground flax seeds with 2 1/2 tbsp water in a small bowl and set aside to thicken.
Method
Coarsely grate the potatoes and the courgettes then squeeze out the excess liquid (this is an important step that ensures crisp results). Place the mix in a large bowl.
Add egg (or flax egg), flour, cheese salt & pepper and mix well the ingredients together.
Heat a good amount of olive oil in a frying pan and when the oil is hot (but not smoking), add 1-2 spoons of the mixture into the pan and flatten into patties about 1cm/Ā½in thick. Flip over once browned and crispy ā about 2ā3 minutes each side. (Don't use too much heat as the outside would turn black and the inside would stay raw).
Remove from the pan and put them on a paper towel to drain any excess oil.
OR You can cook them in the oven for a light dinner at 200Ā°C for about 15 minutes or until crispy and golden, turning them halfway through.
Enjoy!
Get the Bamboo plates by click HERE and use the code YLB10 to get 10% discount
Get the Doddl clever cutlery by click HERE and use the code doddlYLB10 to get 10% discount
Comments