Vegan and Gluten Free Hash Brown Ingredients

  • 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!

endometriosis diet friendly brunch with hash browns

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