Broccoli Potato Hashbrowns (healthy!)
This veggie-filled healthy breakfast is packed with hidden veggies but tastes like a classic crispy hashbrown. No oil needed!
Servings 15
Calories 56kcal
Cost $6
Equipment
- 1 box grater
- 1 dish towel
Ingredients
- 5 cups broccoli chopped I use Josie's Organics
- 4 russet potatoes medium to large
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 475F. Line a baking sheet with parchment paper.
- In a pot with water, steam broccoli pieces for about 5-10 minutes or until fork tender. Then strain and add into a food processor. Pulse until the broccoli finely riced. Add the pulsed broccoli into a nut milk bag or dish towel and ring out all extra moisture. After ringing out, the riced broccoli should yield 2 cups.
- Peel and microwave (8 minutes per potato) or steam the potatoes until cooked through.
- 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 hashbrown patties no more than ½ inch thick. Line them up on the baking sheet. This recipe makes ~15 patties.
- Bake for 40 minutes, flipping them halfway through.
- Serve fresh and enjoy!
Notes
Ring the moisture out of the broccoli (once cooked) using a cheese cloth, nut milk bag, or even a thin kitchen towel. This helps the hashbrowns get crispy!
Grease your baking sheet with oil and bake them directly on the pan for extra crisp.
Make a double batch and store half in the freezer for breakfast/lunches/snacks anytime.
Nutrition
Calories: 56kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 168mg | Potassium: 333mg | Fiber: 2g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 29mg | Calcium: 22mg | Iron: 1mg
