AuthorLife and Health NetworkCrispy-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.
6 servings 1 cup * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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.