This recipe is part of my ongoing mission to help you no longer need packaged foods. Yes, frozen hash browns are slightly more convenient, but along with that convenience you get nasty binders, additives to keep them from browning, and cheap GM carcinogenic oils. Who needs that when you can make your own hash browns in large batches with organic potatoes and freeze them ahead of time?
I have missed hash browns a lot. Lately Ash has been buying the packaged frozen ones and it really bothers me him eating them knowing how much pesticides, fungicides and herbicides are used on potato crops. That, and they smell so delicious. Damn food science.
Hash browns are a huge danger zone for celiacs, and like me you may be feeling like you are missing out. Sometimes, you just want a freakin normal hash brown for breakfast! This is tantrum worthy.
Get excited, because these taste like the real deal, with the added bonus of being gluten free and organic.
And don’t be scared, potatoes aren’t the carbolicious monsters everyone makes them out to be – they can actually be incredibly healing. Just make sure you buy organic.
Serve these up with some cooked mushrooms, tomatoes and spinach (and perhaps some baked beans) and you’ve got yourself an awesome weekend breakfast.
- Add potatoes and ½ tsp salt to a large pot, cover with water and bring to a boil over high heat. Turn down to medium heat and boil for 10-15 minutes until just soft enough to poke with a knife. Be careful no to overcook or you will end up with mash. You don't want them fully cooked, just par boiled. Drain.
- Preheat oven to 200°C / 400° F. Line two large baking pans with parchment paper.
- Add potatoes, coconut oil, ½ tsp salt and pepper to food processor and pulse until roughly chopped into small pieces.
- Use an egg ring to help shape the patties. Lightly oil the egg right with some coconut oil. Place the egg ring on the parchment paper and spoon in the potato mixture. Use the back of the spoon or your hand to push the potato down into the egg ring. Remove the egg ring carefully, the potato mixture should hold together very well. Repeat until you have used up all of the potato.
- Bake for 20 minutes, remove from oven and carefully flip hash browns (using a spatula if necessary). (If freezing stop here)
- Bake for another 10 minutes (or longer) until golden brown.
- Bake for 20 minutes, remove from oven and carefully flip hash browns (using a spatula if necessary).
- Let the hash browns cool.
- Carefully place in freezer container (or sealable bag) and freeze.
- When you are ready to use them, preheat oven to 200°C / 400° F.
- Lay hash browns on a baking sheet and bake for 10 minutes, until golden brown.
Psst: Want even more gluten-free + vegan recipes that don’t suck?
Get my cookbooks HERE! They are chock-a-block full of crazy delicious, healthy and original recipes just like this one (and this recipe is included too, so you have it in a handy PDF).