I now have to admit to a little guilty moment…. A few weeks ago on a lazy (ish) Sunday morning spent with a friend I fancied a proper cooked breakfast….not oats, not pancakes, but something more full on. Time and experimentation did not factor into the equation on this particular occasion and I opted for potato waffles (they are vegan), anyone remember this picture on my Instagram at the time? (Note: this was my friends plate- I did not have that many sausages myself!!)
Ever since that day I told myself no more waffles…. I needed to make my own healthy equivalent. Oven baked hash browns were the obvious answer and they are a million time more satisfying than the waffles. These little beauties are even baked not fried but still maintain a lovely crispness. The chia gel does all the work of an egg in terms of binding the potato mixture together and so they don’t fall apart too easily either.
I teamed mine with a single Linda McCartney sausage (I haven’t got round to making that part yet myself) and lots of tomatoes, mushrooms and beans. All in all for a healthy ‘Full English’ (which filled me up till dinner) I think that is pretty good going!
Recipe: Hash Browns
akes approx. 8 hash browns
1 white onion very thinly sliced
2 large white potatoes grated
1 parsnip grated
3 tbs gram flour
¼ tsp salt
1 tbs olive oil
2 tbs flax or chia seed
1 tsp mixed seasoning of choice
Grate the potatoes and squeeze out as much water as possible. Mix together with remaining ingredients until fully coated.
Form handful sized mounds and flatten onto a greased/lined baking sheet.
Bake at 180C for approx. 45 minutes until golden and crisp to the outside, flip a couple of times during baking. To increase the crispness lightly brush with a little olive when you flip the patties.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.