Jenya’s hash browns (Vegan and Gluten free)

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Being born and raised in Russia I have a special relationship with potatoes. Well, before Peter the Great there were no potatoes in Russia. There were other root vegetables, but no potatoes. At the end of 17th century things has changed. For the better. Modern Russian cuisine still relies pretty heavily on potatoes. So many dishes have potatoes in them, soups, salads, pierogies, you name it. And so I have this inherited love for potatoes. Also an inherited talent for cooking them. 😉

I am going to share my secrets with you. This recipe is not very complicated. It takes little time but the results pay off. It is an absolute staple on my Sunday brunch menu!
Here is how I do it.

Ingredients:

  • 6 medium to large potatoes
  • 2 tbsp sprouted garbanzo flour
  • 2 tbsp potato starch
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp cooking oil (I use organic sunflower oil)

Yield 2 x 8-inch rounds.

Peal potatoes and shred them. Squeeze all the excess liquid. The mixture should be glossy and wet, not super dry and not swimming in liquid. Now add the flour, potato starch, salt and pepper. Mix well using two hands. Split the mixture in two halves.

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Heat up oil in a cash iron pan on medium heat, I use 8″ pan. Spread one half of the potatoes mixture on the entire surface of the pan in 1/2-inch thick layer. Press with your hands so it is not airy and would stick and hold together. Cook on one side for about 5 minutes. It should be crispy and golden. Flip and cook the other side for about the same time.

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Do the same with the remaining half. That is it!

I usually cut hash brown circles in 4 or 8 parts like a pie.

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Serve hot with your favorite ketchup and/or hot sauce. Enjoy!!

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