Simple Hash Browns – Gluten & Dairy Free!

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 I love to eat some good carbs after a run and hash browns are one of my favorite carbs. These are seriously simple you almost don’t need a recipe, but I thought since I make these pretty frequently, I should share.

The “secret” to making hash browns from scratch is to squeeze the juices out of the shredded potato and onion. I use a low-fuzz kitchen towel and wring the juices out. I don’t enjoy my towel smelling of onions afterwards, however, there is a really easy way to remedy this. To get your towel smelling fresh again, soak it in vinegar water for a few minutes then wring it out and add it to the clothes washer.

Ingredients:

½ Cup                                    Grated Onion

2 Medium                           Grated Potatoes (I like Yukon Gold variety, makes approximately 2 Cups shreds)

2 Large                                 Eggs

½ teaspoon                        Salt

½ teaspoon                         Garlic Powder

½ teaspoon                         Chili Powder

1 Tablespoon                     Olive Oil (approximately)

Instructions:

Grate the onion and potatoes (no need to peel the potatoes if using a thin-skinned variety like red or yellow). Wring the shreds out using a low-lint kitchen towel.

Place the shreds in a large mixing bowl, mix-in eggs, salt, chili powder and garlic powder

Heat your non-stick skillet to Medium/Low. Once it’s hot, drizzle with olive oil and grab approximately ½ Cup of mixture and place on skillet then flatten it to ensure even cooking and consistency. Flip when well-browned. Add more oil as necessary. (make sure to cook until the center is soft and not raw/ crunchy).

Enjoy!