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They are warm, crunchy, and DELICIOUS!

If a hot breakfast just doesn’t seem right without a hash brown, you’ll be thrilled to hear that there’s a way to have them without the side of guilt.

What’s the trick? They are oven baked instead of fried!

Serves 8


4 cups of peeled and grated potato

1/4 cup thinly sliced onion

2 tbsp cornflour

1/4 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

1/2 tsp paprika

Rice bran spray oil


1: Preheat oven to 250 degrees.

2: Place grated potato in a bowl and fill with cold water until potato is covered. Let stand for 5 minutes.

3: Drain and rinse the potato, and then dry using a salad spinner or using paper towels.

4: Add the remaining ingredients and toys well to coat the potato and onion.

5: Line a tray with baking paper and spray lightly with cooking spray. Using a round biscuit cutter to create the hash brown shape, spoon in about half a cup of the potato mixture but do not compress.

6: Continue until the mixture has all been used up, and then bake. Turning after 20 mins, and then baking for a further 15 mins. Enjoy!


Cal       kJ         Fat        Sat fat         Carbs        Sugar      Protein

89        370      .4           .1                   16.5            2.8          3

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