When I was at University, two of my good friends and I had a placement in Western Sydney, and every Friday morning we would stop at McDonalds and reward ourselves in advance for the day. What did we always order? Hashbrowns. Delicious, golden, oily discs of goodness and heart failure in later life. To this day they remain my absolute favourite form of fast food.
I recently decided to try out making my own hashbrowns for breakfast, but wanted to make sure they were low FODMAP and a little better for me than those from Micky D’s (as we call it here). So I decided to try and make them oil free. Now I know what you’re thinking – it’s not possible to make a hashbrown worth eating without oil. But I’m here to prove you wrong.
These hashbrowns are crispy and crunchy on the outside, and buttery soft in the middle. Serve them with a poached egg, avocado or lactose free sour cream, some bacon or generally whatever floats your boat, and you’ve got an unbelievably delicious and luxurious breakfast.
Oil Free Hashbrowns
- 2 large potatoes
- 4 tbsp low FODMAP flour
- 1/2 egg
- salt and pepper to taste
Preheat your oven to 180 degrees Celsius fan forced.
In a blender, process your potatoes until they are finely chopped. If you do not have a blender capable of processing potatoes, you could also grate them.
Put the potatoes in a large mixing bowl and stir through flour, egg and salt and pepper. Add any other desired seasonings at this time. The mixture should be sticky and thick enough to stay on your spoon. Add more flour if the mixture is too wet and more egg if too dry.
Using egg moulds or your hands, shape a small handful of potato mixture on a lined baking tray into a circle. I would highly recommend using a silicone baking mat if you have one.
Bake your hashbrowns in the oven for around 15 minutes, and then flip them using a spatula and bake for around the same time on the other side or until golden brown.