To make no egg Whole30 Breakfast Hash Browns without using a
ton of starch actually is quite easy thanks to America’s Test Kitchen. I was inspired by an article from
the magazine making better hash browns so I thought it’d be nice if I can
borrow parts of the techniques and make my Whole30 breakfast hash with no eggs.
It took a few trial and error but nothing complicated. It
turns out shredded potatoes once cooked release more starch and we can use that
starch for binding. I also deployed the technique of soaking the shredded
potatoes in a salt water bath to keep them from turning pinkish brown color.
The same method I’ve seen my mom did for diced apples – soaking them in a
lightly salted water to prevent the fruit from turning yellow-brown color.
Ingredients
- 10-12 oz. zucchini
- 5-6 oz. carrot
- 10-12 oz. yukon gold or russet potato
- 1 tsp + 2 tsp coarse salt
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full recipe : iheartumami.com