Ready in 45 minutes
Crispy goodness of hash browns with less fat and carbs. Diabetic-friendly
I shredded too many vegetables and made this recipe twice. The second time I added an egg and a bit of hot sauce."
Top-ranked recipe named "Veggie Hash Browns"
Easiest way to do this is with a food processor and the shredder blade. Just cut the veggies in chunks and feed them in one after another. You can mix the rest of the ingredients in the work bowl if yours is big enough. Just lightly toss everything to get it mixed and for the oil to evenly coat.
You can adjust the ingredients to suit your taste (and the current contents of your refrigerator). Cauliflower, turnips, sweet potato, zucchini, or pumpkin will also work in this recipe. Just keep the starchier items down to one choice. I have also added small amounts of shredded cheese to some version of this. Just don't use so much that it makes things gooey.
After mixing the ingredients you may want to put them in a colander and press them to get rid of excess moisture. Blot them with a tea towel to dry them futher.
In a large non-stick frying pan spread the mixture in an even layer. You want as much contact surface as possible. Cook them over medium high hear but DO NOT STIR the mixture. You want to let it brown nicely. It should take 5-10 minutes to get a nice crust on the bottom.
Now you have three options depending on your equipment and abilities:
1. Place a large plate on top of the pan and invert the pan while holding the plate on top. If your pan was well sprayed, and truely non-stick, the whole works will come off cleanly onto the plate. Now you an re-spray the pan and carefully slide the "cake" into the plate to bown the other side.
2. You can carefully turn large sections of the mixture with a large spatula. It's not as pretty but it works well and is less tricky than the plate-flip method.
3. If your pan doesn't have a plastic or wood handle you can place it under the broiler to brown the top. My all-metal pan works well with this method.
Once you've thoroughly browned both sides, cut into quarters and serve. I often garnish this with a squiggle of low-carb ketchup or a drizzle of salsa.
Each (app 1 cup) serving contains an estimated:
Cals: 130, FatCals: 263, TotFat: 7g
SatFat: 1g, PolyFat: 1g, MonoFat: 5g
Chol: 0mg, Na: 320mg, K: 517mg
TotCarbs: 16g, Fiber: 4g, Sugars: 6g
NetCarbs: 12g, Protein: 2g
You could eliminate the potato to drop the carbs further but it tastes better with a bit of starch in the ingredients.
dinadance 4 years agoVery good! I shredded too many vegetables and made this recipe twice. The second time I added an egg and a bit of hot sauce.
promfh 8 years agoYou could eliminate the potato to drop the carbs further but it tastes better with a bit of starch in the ingredients. [I posted this recipe.]