Crispy-crunchy and a perfect accompaniment to any sit-down breakfast.  If you don’t have the time to peel and shred potatoes, get a bag of frozen, pre-shredded hash browns at your local market and skip the first couple steps.


  • 1 pound russet potatoes (about 4 potatoes), peeled and shredded
  • ¼ white onion (½ cup), diced finely
  • ¼ cup raw cashews
  • ⅓ cup water
  • 1 tablespoon McKay’s Chicken Style Instant Broth and Seasoning (or other chicken-like seasoning)
  • ½ tablespoon onion powder
  • ½ teaspoon garlic powder


  • Preheat the oven to 400°F. Peel the potatoes and use a mandolin to shred them.
  • Add the cashews, water, McKay’s seasoning, onion powder, and garlic powder to a high-speed blender and blend until smooth.
  • Combine the mixture with the diced onions and shredded potatoes and mix.
  • Place everything on a nonstick cookie sheet and bake until the edges are golden brown, about 20 minutes.

Ready in about 30-45 minutes
Makes 5-6 servings

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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