potato hash browns

I've placed this recipe in the breakfast category as hash browns are generally eaten with a hearty breakfast, however I use this as a side dish for lunch and dinner because they are that good! They also make excellent little snacks for lunch boxes.

The recipe is gluten free, dairy free and low FODMAP friendly (in line with serving sizes in the Monash University Low FODMAP App at the time of writing). The coriander adds a little flavour without the need to add fresh or powdered onion or garlic.


potato hash browns


  • 500g potatoes, grated (about 4 medium sized potatoes)
  • 2 eggs
  • 1 tbs buckwheat flour
  • 1/2 tsp dried coriander leaves
  • 1/2 tsp salt
  • 1/4 to 1/2 cup olive or coconut oil

Prep and cooking time , Serves 4-6.


  1. Grate the potatoes using a grater or food processor
  2. Squeeze the excess liquid from the grated potatoes using your hands, cheesecloth or a nut milk bag
  3. Heat a frypan on medium to high heat and add a little of the oil
  4. Place spoonfuls of the mix into the hot pan leaving space around each one and spread the mix with the back of the spoon
  5. Once crispy and brown on one side, flip and cook the other side
  6. You may need to add more oil during the cooking process and add new oil before each batch. The heat will also need to be adjusted to ensure that they don't burn
  7. Serve immediately or store in the fridge until needed. They can be reheated in the oven, a frypan, microwave or even on a BBQ