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.
1lbrusset potatoes (about 4 potatoes), peeled and shredded
½cupwhite onion, diced finely
¼cupraw cashews
⅓cupwater
1tbspMcKay’s Chicken Style Instant Broth and Seasoningor other chicken-like seasoning
½tbsponion powder
½tspgarlic powder
Instructions
1
Preheat the oven to 400°F. Peel the potatoes and use a mandolin to shred them.
2
Add the cashews, water, McKay’s seasoning, onion powder, and garlic powder to a high-speed blender and blend until smooth.
3
Combine the mixture with the diced onions and shredded potatoes and mix.
4
Place everything on a nonstick cookie sheet and bake until the edges are golden brown, about 20 minutes.
Nutrition Facts
6 servings
Serving size
1 cup
Amount per serving
Calories106
% Daily Value *
Total Fat3.3g5%
Saturated Fat 0.7g4%
Trans Fat 0g
Cholesterol0mg
Sodium391mg17%
Total Carbohydrate17.4g7%
Dietary Fiber 2.5g9%
Total Sugars 1.8g
Protein2.7g
* 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
1lbrusset potatoes (about 4 potatoes), peeled and shredded
½cupwhite onion, diced finely
¼cupraw cashews
⅓cupwater
1tbspMcKay’s Chicken Style Instant Broth and Seasoningor other chicken-like seasoning
½tbsponion powder
½tspgarlic powder
Directions
1
Preheat the oven to 400°F. Peel the potatoes and use a mandolin to shred them.
2
Add the cashews, water, McKay’s seasoning, onion powder, and garlic powder to a high-speed blender and blend until smooth.
3
Combine the mixture with the diced onions and shredded potatoes and mix.
4
Place everything on a nonstick cookie sheet and bake until the edges are golden brown, about 20 minutes.
AuthorLife and Health Network