My husband loves hash browns and we regularly have them for brunch on Sunday’s. They are quick and easy to make and are free from gluten, preservatives and refined sugars. They only thing I would say as a warning is to make sure you have a good quality non stick pan before you attempt to make them.
![IMG_0382[1]](http://www.backtofoodbasics.com/wp-content/uploads/2014/08/IMG_03821.jpg)
- 2 large waxy potatoes
- 1 small onion
- 2 tablespoons extra virgin olive oil
- salt and pepper
Grate potatoes and onion together. Heat olive oil in a non stick pan. Season and salt and pepper and then tip combined grated potato and onion into pan. Press down until about 1 centimeter thick and press edges in until you form a circle. Cook until golden brown and crispy then flip. I run a spatula underneath to make sure that the hashbrown is not suck. The easiest way to flip is to place a pate over the pan and then tip. Slide hashbrown back into pan and continue to cook on other side until brown and crispy. Serve with bacon and eggs or a salad. Enjoy 🙂
