Veggie Hash Browns 4 Ways

Fewer hashtags, more hash browns

Sweet Potato Hash Browns

Servings: 6

INGREDIENTS

3 medium sweet potatoes

Salt, to taste

1 egg

2 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons paprika

½ teaspoon onion powder

1 teaspoon rosemary, finely chopped

½ teaspoon black pepper

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Peel and grate the sweet potatoes using a box grater.

3. Transfer the sweet potatoes to a bowl and sprinkle with a large pinch of salt. Mix the sweet potatoes to incorporate the salt and let sit for 20 minutes to draw out moisture.

4. Transfer the sweet potatoes to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is drained.

5. Transfer the sweet potatoes back into the first mixing bowl and mix with the egg, garlic, paprika, onion powder, rosemary, black pepper, and another pinch of salt.

6. Divide the sweet potato mixture into 6 even portions and shape into hashbrowns on a parchment paper-lined baking sheet.

7. Bake for 20-25 minutes, until the hash browns are soft and just browning around the edges.

8. Let the hash browns cool for about 15 minutes until they have set.

9. Serve with desired dipping sauce.

10. Enjoy!

Cauliflower Hash Browns

Servings: 6

INGREDIENTS

1 head large cauliflower

½ cup Parmesan cheese

⅓ cup , thinly sliced

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon salt, divided

½ teaspoon black pepper

Dipping sauce, of your choice

PREPARATION
1. Preheat oven to 400°F (200°C).

2. Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit.

3. Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.

4. Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.

5. Transfer the cauliflower back into the first bowl used and mix with the cheese, chives, garlic, olive oil, basil, black pepper, eggs, and remaining ½ teaspoon of salt.

6. Turnover a large roasting tray and line with parchment paper - this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.

7. Bake for 35-40 minutes, until golden brown.

8. Let the hash browns cool for about 15 minutes until they have set.

9. Serve with desired dipping sauce.

10. Enjoy!

Broccoli Cheddar Hash Browns

Servings: 6

INGREDIENTS

2 heads broccoli, cut into florets

Salt, to taste

1 large egg

⅓ cup green onion, thinly sliced

2 cloves garlic, minced

½ cup shredded cheddar cheese

¼ teaspoon black pepper

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Place the broccoli florets in a food processor and pulse until fully broken down.

3. Transfer the broccoli to a bowl and sprinkle over a large pinch of the salt. Mix the broccoli to incorporate the salt and let sit for 20 minutes to draw out moisture.

4. Transfer the soaking broccoli to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is drained.

5. Transfer the broccoli back into the first bowl used and mix with the egg, garlic, cheddar cheese, green onion, black pepper, and another pinch of salt.

6. Divide the broccoli mixture into 6 even portions, and form into hashbrown shapes on a parchment paper-lined baking sheet.

7. Bake for 20-25 minutes, until the hash browns are soft and just browning around the edges.

8. Let the hash browns cool for about 15 minutes until they have set.

9. Serve with desired dipping sauce.

10. Enjoy!

Zucchini Hash Browns

INGREDIENTS

2 zucchinis

Salt, to taste

½ cup Parmesan cheese, grated

⅓ cup chives

1 teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon black pepper

1 egg

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Using a box grater, grate the zucchini on the coarse side.

3. Transfer the grated zucchini to a large bowl and sprinkle with salt. Mix the zucchini and set aside for 20 minutes while the salt draws moisture from the zucchini.

4. Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.

5. Place the zucchini back to the large bowl and toss in the chives, Parmesan, oregano, garlic powder, black pepper, and egg, and mix until well combined.

6. Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.

7. Bake for 35 minutes, until golden brown.

8. Cool the hash browns for 10-15 minutes to set.

9. Serve with desired dipping sauce.

10. Enjoy!

Watch all of them being made here:

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