CF, DF, EF, GF, GRF, MF, NUTF, SALF, SOYF, SUF, YF
Add all to a bowl, mix and let thicken 5 minutes. Squeeze the dough together and divide into 4 portions. Add coconut oil to a frying pan on medium-high heat. Form each hash brown into a patty shape so that it holds together and place in frying pan. If your frying pan is big enough to accommodate all 4, then great, otherwise do how many you can fit in! Fry each side 5-10 minutes, then flip and cook an additional 5-7 minutes. Serve warm.
This recipe is just awesome! You can make these hash browns savory or sweet, and even use them as burger patties or veggie "buns" with soup. So num-num!
Variation: To make them sweet, add in 2-4 tsp stevia. You can also top each one with fresh fruit and additional stevia. I find using coconut flour and almond flour lends a sweet taste.
Variation: To make them savory, consider adding in 1/2 tsp each garlic and onion powder OR 1-2 tsp powdered Italian seasoning OR curry spice OR Thai spice OR even a blend of cumin and paprika. I find using chickpea flour or a grain flour to be more savory in taste, but if you are really not into grains, I'd go with a nut (e.g. almond) or seed flour (e.g. grind sunflower seeds or pumpkin seeds to make 1 heaping TBsp of "flour").
Final note here about the parsnip: once shredded, make sure you pack it in to measure 1 1/4 cups. Yes, you can shred the parsnip, steam it for 5-7 minutes to soften a bit, and then add in the rest of the ingredients.
As always, eat on up and ---- Enjoy :)
I sure did! :)
PS. You don't have to burgers 'til they have blackened, as in the photo below.
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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