Veggie hash browns

This recipe is from Grow Your Own Groceries's Newsletter. We also used spiralized sweet potatoes and/or butternut squash. We used the almond pulp from when we make almond milk instead of flour. We baked them at 400 for 10 minutes each side instead of frying, so we didn't use any oil. Here is a photo of the carrot and beet "hash brown". We added cinnamon and salt to the beets and carrots and served with homemade pear sauce.

Carrot & Beet “Hash Browns” and Waffles Recipe

• 1 1/4 cups packed spiralized beet, carrot, or a combination of both
• 3 TBsp flax + 9 TBsp water
• 1 heaping TBsp chickpea, almond or coconut flour
We added 1 tsp cinnamon and 1/2 tsp salt
• Coconut oil, for frying

Directions: Add altogether in a bowl and let sit for 5 minutes for the flax to gel. Squeeze the dough together and divide into 4. Heat a frying pan on medium-high heat and add coconut oil. Squeeze each hash brown to hold its shape and place in the frying pan. Fry for 5-8 minutes, gently pressing down on each hash brown, then flip and do the other side. Serve and eat on up!

Notes: 1) The coconut and almond flour lend a sweeter dough than using chickpea or a grain flour. That means you can make these sweet or savory: if you want to go the sweet “root,” top with fresh fruit and a low calorie sweetener like stevia and eat on up! If you want to go the savory “root,” consider adding in 1/2 tsp each garlic and onion powder (or more, as you like), and salt and pepper to taste. 2) You can also use these savory hash browns as a burger patty or to eat as a side of veggie “bread” with soup. Enjoy!

Variation: To turn these into waffles, grease a waffle maker and scoop the “dough” across the top. Close waffle maker and press down for 1 minute. Cook for 12-15 minutes, until there is no more steam being released. Repeat. Top with fresh fruit and stevia, or whatever catches your fancy.