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|
|1||tablespoon||McKay’s Chicken Style Instant Broth and Seasoning (or other chicken-like seasoning)|
- 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.