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Hash Brown Potatoes & Chickpeas
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Chef :
Hiroko ListonHash Brown Potatoes & Chickpeas
I know Hash Browns are not very good for my health, but I love them. This is my attempt to make the ‘not-healthy’ food into ‘less-unhealthy’ food. I added Chickpeas to Hash Browns. To make them crispy, you need a reasonable amount oil to cook, but you can cook them like pancakes, if you don’t mind the texture.
Cooking instructions
* Step 1
Place cooked Chickpeas in a mixing bowl, and coarsely mash them.
* Step 2
Rinse shredded Potatoes and squeeze to remove excess water, then add to the mixing bowl. Add Onion, Egg and Flour, lightly season with Salt & Pepper, and mix to combine evenly.
* Step 3
*Note: You may wish to add chopped Parsley, or other herbs and spices.
* Step 4
Heat a generous amount Oil in a frying pan, thick-base pan preferred, over medium low heat. Form patties about 1cm thick and cook for 4-5 minutes or until nicely browned and crispy. Flip over and cook for 4-5 minutes or until the other side is also nicely browned and crispy.
* Step 5
Transfer onto paper towel. Season with Salt and Pepper, and enjoy immediately, or while they are still warm.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
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