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.