Crispy baked hashbrowns - CERES Fair Food
I see your autumn mornings and I raise you vegan hashbrowns baked til delicious.
Ingredients
- 4 cups loosely packed, grated potatoes (about 3 large potatoes)
- 1/2 onion or a few spring onions, thinly sliced
- 1/4 C parsley, chopped
- 1 cob of corn, kernels sliced off
- 2 Tbsp softened coconut oil or vegan butter
- 1 Tbsp cornstarch / arrowroot / or 1 egg (to bind)
- salt and pepper
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