Most hashbrowns consist of a lot of oil, flour and egg. Mostly, the oil! That’s so so bad for your gut and heart. This is my favorite version of hashbrowns with all the flavor and none of the oil.
2 russet potatoes, grated (I did not peel mine)
1 large zucchini, peeled and grated
1/2 yellow onion, grated
1/2 cup oat flour
1 tsp baking powder
1/2 tsp ground pepper
- Preheat oven to 425. Cover baking sheet with parchment paper.
- After grating the veggies, spread them out on a towel, wrap them up in the towel, and wring out the excess moisture. You can separate the veggies into thirds and do a little at a time, it makes it easier to get more moisture out.
- In a small bowl, combine the oat flour, baking powder, and pepper. Add the grated veggies and mix well using your hands to evenly distribute the flour and baking powder on the veggies.
- Scoop out about 1/4 cup worth of potato mixture and roll into a ball in your hands, then flatten it in your palms and place on baking sheet. Repeat with the remaining potato mix.
- Bake for 12-15 minutes. Flip and bake another 10-12 minutes, until you reach your desired level of crispness.