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Broccoli Potato Hash Browns
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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
Author Danielle Brown

Ingredients

  • 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

Instructions

  • 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!