Hash browns
Calorier 365
Kolhydrater 51
Protein 11.5
Fett 17
4 port
4 medium white potatoes, peeled
4 medium parsnips, peeled
2 whole eggs, beaten
2 tbsp whole wheat flour
1 tsp smoked paprika
2 tbsp extra virgin olive oil
1 tsp salt
1 tsp pepper
4 tbsp lite aioli (we used Heinz brand)
Kolhydrater 51
Protein 11.5
Fett 17
4 port
4 medium white potatoes, peeled
4 medium parsnips, peeled
2 whole eggs, beaten
2 tbsp whole wheat flour
1 tsp smoked paprika
2 tbsp extra virgin olive oil
1 tsp salt
1 tsp pepper
4 tbsp lite aioli (we used Heinz brand)
How to
Grate the potatoes and parsnip and place in a colander.
Sprinkle salt over potatoes and parsnip and let sit for 5 minutes then squeeze out excess water.
Pat dry with a paper towel and place in a bowl with beaten eggs, flour, smoked paprika, pepper, flour, and 1 tbsp olive oil. Mix until a dough forms.
Grate the potatoes and parsnip and place in a colander.
Sprinkle salt over potatoes and parsnip and let sit for 5 minutes then squeeze out excess water.
Pat dry with a paper towel and place in a bowl with beaten eggs, flour, smoked paprika, pepper, flour, and 1 tbsp olive oil. Mix until a dough forms.
Divide mixture into 8 balls and place on a tray. Flatten each ball with your hand into discs.
Heat a pan over medium-high heat and pour in remaining olive oil.
Once hot, place hash browns in a pan being sure not to overcrowd the pan (max 4 at a
time).
Cook for 2-3 minutes each side or until golden brown and cooked through. Remove
from heat and enjoy with aioli or your favourite sauce!