Food inflation (and shrinkflation) is hitting hard. It's becoming a luxury to eat almost anything processed. These homemade hashbrowns freeze well so you can have the convenience of frozen meals and the quality home cooked food at the same time. Set aside a food-prep afternoon and you'll have cheap frozen meals to last a while!
Ingredients
- Channa flour (aka chickpea or garbanzo bean)
-Approx 1 cup per 5 med potatoes (less for potato consistency, more for dumpling)
- Potatoes (Russets or yukons are best)
- Olive oil - a couple tablespoons (and some for frying)
- Salt, pepper, onion powder, or garlic to taste
Pick some potatoes from the garden. Supplement from the Farmers' Market if necessary.
Wash
Peel
Grate the potatoes
Cold water rinse
A couple of times
After the final rinse, ring the shreds dry in a towel. Some people boil the shreds and let them soak in the fridge overnight, but we went straight to baking.
Mix in channa flour, spices and oil to form a coleslaw-looking slop
At this stage you'll see why you want to have the shreds rung out very well or the mixture will be too sloppy when you add the oil.
Form the mixture into patties and fry on medium heat with olive oil
The patties can also be frozen. Lay some patties out on a tray with parchment paper and put in the freezer. Once frozen take off the tray, throw into a ziplock bag and enjoy the next time you're in a hurry.
Enjoy with ketchup or vegan sour cream!
