Veggie Medley Hash Browns
These vegetable hash browns are an excellent and tasty way to disguise a few extra veggies. They make an excellent side, snack or main component to any meal and are batch cook and freezer friendly. These little gems are so simple and healthy for the whole family and will please even the pickiest little eaters!
Equipment
- 1 food processor
- 1 Large Fry Pan
- 1 Sheet of Baking Paper
Ingredients
- 1/4 Broccoli
- 1/4 Cauliflower
- 1 Large Carrot
- 1 Large Potato
- 1 Tbsp Potato or Corn Starch
- 1 Tbsp Avocado or Olive Oil
- 1 Egg
Instructions
- Roughly chop broccoli, cauliflower and carrot and add to the food processor. Use stems as well as florets and chop/ process until finely minced or riced.
- Add to a microwave safe dish, add a small amount of water and microwave for 2 minutes. You may also choose to use a steamer to cook down the veggies.
- Finely grate the potato and squeeze out any excess juice.
- Drain the veggies and add the potato, and the egg and the potato/corn starch and mix well to combine.
- Heat the oil in a fry pan until hot and reduce heat. Add a spoonful of the mixture at a time, pressing down lightly to form hash browns. Cook on each side on a medium heat for about 3 minutes or until golden on top.
- Serve with a protein and extra veggies.
- Serving suggestion: Serve with spinach, garlic and greek yoghurt sauce and egg omelette (as pictured)
