Recipe | Home-made loaded hashbrowns

What’s not to love about hashbrowns, especially home-made ones? If you’re keen to learn how to make a healthy version, look no further, my lovelies. I always used to make smaller ones that you have a few of on your plate, but then my gorgeous and talented foodie friend Stacey blew me away when she served me one the size of a dinner plate! And not only that, it was loaded with other goodies too. This large ‘loaded-style’ creation pays homage to that yummy ‘monster hashbrown’ AND the Queen who fed it to me. Stunning for a weekend brunch paired with some creamy mushies, grilled or fresh tomatoes and wilted spinach — nom, nom!

Serves 2-4 large hashbrowns

GF, SF & NF

Ingredients

6 medium-sized potatoes, skin on

¼ cup gluten-free flour (tip: chickpea flour is great for binding)

natural sea salt and cracked black

pepper

2–3 cloves garlic, crushed (optional)

½–1 Tsp smoked paprika (optional)

1 Tsp dried rosemary or mixed herbs

2–3 spring onions, very finely diced (optional)

oil for cooking

sliced avocado

creamy mushrooms (some halved and grilled or sliced)

fresh tomatoes

some wilted or fresh baby spinach

Optional: a few chunks of plant-based feta (see recipe for this below)

Method

Wash potatoes and grate them — I did this by hand, but next time I will get out my food processor. It depends on how many people you are feeding and the arm workout you are after!

Place a few handfuls of grated potato on a muslin cheesecloth or light cotton tea towel, and squeeze to get as much excess liquid out as you can.

Repeat as needed, tipping squeezed potato into a mixing bowl.

Add flour, salt and pepper, crushed garlic, smoked paprika, dried herbs and optional spring onion. Once all mixed through, prepare to make your large hashbrowns.

Warm a splash of oil in in non-stick frying pan over medium heat.

Spread potato mixture over the pan in any large-size circle shape you want, making sure you push and pack it together and don’t leave any gaps.

Cook on a low to medium heat for around 8–10 mins, until the underside is golden and binding well. Turn the hashbrown as you would a pancake and cook on the other side for a few more minutes.

Place cooked, golden hashbrown on a serving plate and load up with avocado slices, Creamy Mushrooms, grilled or fresh tomatoes and wilted or fresh baby spinach. Eat immediately for brunch or breakfast.

Oh. My. Golly. Gosh.

Chef’s Hint:
To make little hashbrowns instead, squeeze little handfuls tight in your hand to the size of a golf ball or a little larger, until they hold together. Place in some warmed oil in your non-stick frying pan and fry on both sides until golden.

Goodness Tip:
Potatoes are not the villain the carb-phobic media paints them as. High in vitamin C, with a wide variety of nutrients and energy, they are even a source of protein. Potatoes are often best eaten on their own — the perfect indulgence!

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Better than feta

Yes, darls — here is our very own plant-based feta cheese for all of those foodie moments when we know that what is needed is some crumbled or chunky feta! This sure is tasty and it sure is way better for my body, my digestion and my overall health — so, it’s happy days for this cheese-loving dairy-free gal. If you prefer a nut-free version, simply sub sunflower seeds for the nuts. Let’s go!

Makes 1 slab

OF, GF & SF

Ingredients

1 cup blanched almonds (or raw cashews)

200g firm tofu, patted dry and roughly cubed

¼ cup fresh lemon juice, or more if needed

3 Tbsp brine from a jar of green

olives or gherkins

2 Tsp white vinegar or rice vinegar

1 Tsp fine natural sea salt, or more to taste

½ Tsp garlic powder, or more to taste

½–1 Tsp onion powder (optional)

1 heaped Tbsp nutritional yeast (savoury yeast flakes)

½–1 Tsp dried Italian herbs

2 Tsp agar-agar powder

Method

If possible, soak the almonds (or cashews) overnight or at least for a few hours. If you have less time, place them in a heat-proof bowl, cover with hot (not boiling) water, and soak for 1 hour. Drain and pat dry.

Place drained nuts in a food processor along with tofu, lemon juice, brine, vinegar, salt, garlic powder, onion powder (if using) and herbs.

Process until creamy, about 1 minute, stopping to scrape down the sides as needed.

Taste and add more lemon or salt, if desired. At this point you want it to taste very tart and salty, so don’t be shy. Continue processing until the consistency is fluffy, creamy and only slightly textured. Add the agar-agar powder and pulse several times to blend well.

Line a small-sized slice tin with baking paper. Or you could use a silicone mould to make rounds, which would give you two or three small rounds instead of one slab.

Transfer your blended mixture to a small saucepan. Whisking it constantly, cook over low heat until steamy hot and thickened — this should take 3–5 minutes. The heat activates the agar-agar, so when you see some bubbling and are sure the mix has reached boiling hot, continue to whisk and cook for another 30 seconds as it thickens.

Transfer the mixture to the loaf tin or silicone moulds. Smooth the top, making it as even as possible. Let it cool for about 15 minutes, then cover with plastic wrap and refrigerate until cold, at least 2–3 hours. The flavour will develop and improve overnight.

When ready to use, take out of the slice tin and cut into squares as you would a fudge. If desired, you can store these cubes in a jar of extra virgin olive oil along with peppercorns and sprigs of rosemary and some sliced lemons. Keep in the fridge for 3–4 weeks, ready to use in all the ways one would enjoy feta cheese — yep, she’s a game-changer.

Chef’s Hint:
If you would like a whole cheese for serving on a grazing platter, put the hot thickened mixture into a lightly oiled ramekin or large silicon muffin mould. When ready to serve, scrape a knife around the edge and gently allow the cheese to gently drop out. When grazing, cut into wedges as you would any round cheese and spread on your crackers — so lush, and a little addictive too.

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More recipes by Tracey Bennett — 

Banana Berry Ice Cream

Green Goodness Soup