- 450g white potatoes
- Half a red onion
- Handful of fresh coriander
- 1 tablespoon of melted coconut oil, olive oil or vegan butter
- Salt and pepper
Preheat your oven to 375 degrees F (190c).
Using the grating blade, finely grate the potatoes in a food processor, or use a grater to manually grate the potatoes.
If using a food processor, add the onion, if not, finely slice the onion length ways.
Roughly chop the coriander.
Mix in a bowl with 1 tablespoon of your chosen oil/butter, salt and pepper.
Grease muffin tins (totally Minamalist Baker’s idea), or a baking tray, and divide the mixture into 10 hash browns. Flatten into the muffin tins if using, or mould the hash browns into shape if using a baking tray.
Bake for 20 minutes and then turn the oven up to 425 degrees F (218c) so they really crisp up.
Top with beans, avocado and salad, but of course, do what you want with them!