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  • vegan n' delicious

Crispy Hashbrowns 

I love Hashbrowns, but unfortunately the Hashbrowns that you find in supermarkets are high in sodium and have unnecessary oils. That's the reason I prepare mine always!


3 or 4 medium Yukon potatoes

2 cloves of garlic

Fresh rosemary

Salt and pepper to taste(optional)


If you follow me you know that I have a full time job and my time is limited. First I wash the potatoes, I prefer to leave the skin of the potato but if you don't like the potato skin you can peel the potatoes.

What you are going to do is cut your potatoes in squares it doesn't have to be perfect. Add all the ingredients to the food processor and pulse several times. Add parchment paper to a pan, add the potatoes and preheat your oven at

400 F. Cook for about 25 to 30 minutes or until you see they are crispy and golden. Serve immediately! With ketchup, mustard or any other sauce you like.


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