These are a delicious alternative to hash browns on a weekend morning or a nice side dish with a light supper. They can be pan-fried, but I recently tried baking them and found it to be a lot less messy (less splattering oil) and convenient in that I put them in the oven and forgot about them for 20 minutes. If you aren't gluten-free, regular flour can be substituted for the brown rice flour. Try this with sweet potato, too. Ingredients: 3 cups of shredded potatoes 1/2 cup grated onion (optional, but delicious) 1/2 tsp salt 1 egg 1/3 cup brown rice flour 1. Put shredded potatoes into a mixing bowl, Using a paper towel or cheese cloth, blot dry to remove excess moisture. 2. Add remaining ingredients. Mix well. Place by large spoonfuls (about 1/3 cup) onto a cookie sheet. Flatten to about 3/4 inch. Bake at 400 degrees for 20 minutes. After 20 minutes, flip them over. Add more oil to the cookie sheet if needed. They will be golden-brown when done.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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