Endometriosis Diet Friendly Brunch with Hash Browns
So if you follow me on Instagram, you'll probably know I like brunch. I reeeally like brunch. I can't just go and eat a lunch thing at the weekend just because it's midday and I will go to probably slightly too extreme lengths to find a suitable breakfast on a Sunday.
Anyway, my fav brunch, simple as it may be, is avocado on sourdough toast (I know, not very original, but when you're vegan you don't have much of a choice!). When I was doing the endodiet 80% of the time, I'd have it at the weekend and I swear it was one of the highlights (especially if it was from Boyce Da Roca).
Taking away sourdough was like taking a bit of my heart. But I am not broken because firstly, I know I will have good gluten free sourdough toast soon (another post on that one) and secondly, because we've started making some really fun breakfasts. Since going gluten free full time, I've been fantasising about hash browns. I've never particularly cared about hash browns, but all of the sudden I've become obsessed with having hash browns in my life, topped with avocado. They have become the surrogate toast I can drool over.
So last weekend we finally had a go at making our own and they were so damn fine and easy to make I wanted to do it all over again (but I didn't because I had a podcast to release!).
Endometriosis Diet Friendly Hash Browns
We used two recipes as our guides and have adapted ours from these: Crispy Hash Brown Haystacks by Minimalist Baker and 3-Ingredient Baked Breakfast Hash Browns by She Likes Food.
Vegan and Gluten Free Hash Brown Ingredients
- 450g white potatoes
- Half a red onion
- Handful of fresh coriander
- 1 tablespoon of melted coconut oil, olive oil or vegan butter
- Salt and pepper
Preheat your oven to 375 degrees F (190c).
Using the grating blade, finely grate the potatoes in a food processor, or use a grater to manually grate the potatoes.
If using a food processor, add the onion, if not, finely slice the onion length ways.
Roughly chop the coriander.
Mix in a bowl with 1 tablespoon of your chosen oil/butter, salt and pepper.
Grease muffin tins (totally Minamalist Baker's idea), or a baking tray, and divide the mixture into 10 hash browns. Flatten into the muffin tins if using, or mould the hash browns into shape if using a baking tray.
Bake for 20 minutes and then turn the oven up to 425 degrees F (218c) so they really crisp up.
We topped ours with beans, avocado and salad, but of course, do what you want with them!