These hash browns are so flavourful. They cook up nice and crisp without any added oils. If you like garlic, double the amount of garlic powder. I used a panini press for this dish, but you cold bake them in the oven instead. However, you may need multiple pans if you use the oven method.
Ingredients
8 cups shredded potatoes
2 tsp vegetable stock powder, optional
4 tsp onion powder
2 tsp garlic powder
1/4 tsp stevia
1/4 tsp ground black pepper
1 Tblsp chili garlic paste
Directions
Mix all ingredients in a bowl.
Place on a preheated panini press( I set mine to 400F) and cook for about 20-25 minutes.
The potatoes may stick to the top grill, so carefully scrap the potatoes off the top of the panini press using a spatula. Do not use a metal one that will scratch the grill.
Transfer to a large plate.
Enjoy!
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| Oven method |
If using the oven method, preheat oven to 425 F. Place shredded potatoes on a parchment lined sheet pan and bake for approximately 45 minutes, until crispy. Multiple pans may be necessary, depending on how thick you want the hash browns.
I used my food processor and the grating attachment to shred my potatoes.
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