Broccoli Potato Hash Browns (100% plant-based)
Healthy broccoli potato hash browns are the perfect addition to any meal. These are oil-free, vegan, gluten-free and take 40 minutes to make.
Servings: 15 hash brown cakes
- 5 cups cut up broccoli I use Josie's Organics
- 4 medium/large russet potatoes
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Preheat oven to 475 F. Line a baking sheet with parchment paper.
Steam broccoli pieces for about 5-10 minutes or until fork tender. Then strain and add into a food processor. Pulse until the broccoli is all cut up into tiny pieces. Add the pulsed broccoli into a nut milk bag or dish towel and ring out all extra moisture.
After ringing the moisture out of the broccoli, it should yield about 2 cups.
Peel and microwave the potatoes until cooked through (about 8 minutes per potato). I microwaved two at a time.
Use a handheld box grater or grater food processor attachment for the potatoes. Grate all of them.
Add the broccoli and potatoes into a mixing bowl. Add garlic, salt and pepper and mix to combine well.
Start forming into hash brown patties no more than 1/2 inch thick. Be sure not to make them too thin. Line them up on the baking sheet. Mine yielded about 15 patties.
Bake for 40 minutes flipping them halfway through.
Serve fresh and enjoy!