Bread | Breakfast | Eggs n' hash | Gluten free | Healthy eating/specialty diet | Muffins | Quickbreads | Recipes | Snacks

Hash browns/tater tots (clean eats/gluten free)

June 28, 2014

Hashbrowns were my favorite breakfast item to have growing up and I absolutely loved the ones at McDonalds. Yup. I’m admitting it but with that being said…it’s been years since I’ve had anything from McDonalds or any fast food joint for that matter. Anyways, I’m assuming that there are many of you here at Fiesta Friday who love them just as much as I do and want to try making them at home! Lil’ bun loves her hashbrowns and mother deer always buys the frozen ones from the store which I am not too happy about because those things are so chemical ridden ): So, I decided to whip up a batch of hashbrowns of my own and in brother deer’s words…”hmm…they aren’t bad!” and I know that doesn’t sound like much but those two are picky when it comes to having cleaner versions of their beloved treats!

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Simple. Clean. Ingredients. (makes 12)

3 medium potatoes (preferably yam)
1 egg
seasoning to taste
2 tablespoons flour (optional to help bind everything)

 

Wash and peel your potatoes. Then grate them on the largest holes on your grater. Make sure you squeeze out all the excess potato starch liquid out before you move onto the next step or you’ll get soggy hashbrowns ):

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Combine the shredded potato, egg, flour and seasonings into a bowl. Sit everything together and scoop them by the tablespoon onto a lined baking sheet.

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Bake at 375F for 20 – 25 minutes until golden. Munch!

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