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
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.
Serving Size 1 cup Servings 6 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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.