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.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 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 |
Instructions
- 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.
Prep Time: 30-45 minutes Serving Size: 5-6 servings
