Hash Stack Brunch

imageSo this morning I really wanted hash browns. The only thing is I’ve tried a few recipes and they haven’t worked. I’ve ended up with a bit of a slimy mess. The problem I have is that I don’t want to use oil and fry them. I’ve lost 9lb over two weeks by following a high carb, low fat (hclf) way of eating. So I don’t want to undo my endeavours now with a greasy breakfast.

Hash brown recipe

Ingredients (serves 2)

4 large or 6 medium potatoes

1 medium onion

1 tsp garlic powder

1/2 tsp salt

ground black pepper

Method

Pre-heat oven to 180C. Coarsley grate the potatoes and rinse in a sieve or colander (with small holes!!) to get rid of the slimy, starchy feel. Grate the onion and add to the mixture. Mix together. I used my hands. Scoop the mixture into the centre of a teatowel and gather the sides twisting together to squeeze excess liquid out. Do this over the sink. Then return mixture to whatever you had it in and add the seasoning and garlic. Mix well. Form into 4-6 patties depending on how big your potatoes are! I used a burger press to make nice uniform rounds but hands would be fine. Mine were about 1cm deep. Try to be consistent with size so they take the same amount of time to cook. Place on greaseproof paper on a baking tray. I cooked for 40 minutes but only turned after 20 to ensure they held together.

To serve…

I served mine with some simple sautéed veg. Just a handful of freshly chopped cherry tomatoes (seeds removed), 1 chopped bell pepper and a couple of handfuls of chopped kale. I used a non-stick pan with a couple of tbsp water to cook so I could avoid oil. I added some Cajun spices for a bit of zing. I then drizzled some brown sauce over the top as I think any self respecting northerner would do to their breakfast!

 

 

 

 

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