Gluten-free broccoli & potatoes hash browns

Gluten-free broccoli & potatoes hash browns

by @woon.heng ðŸ’› Recipe:
Makes 12 muffins sized treats and 1 thin layer in 9X13 panâ €
Ingredients:â €
~ 3 broccoli stems, outer skin removed, shreddedâ €
~ 1 sweet potato, shreddedâ €
~ 3 medium potatoes, shreddedâ €
~ 1 carrot, shreddedâ €
~ 3 tbsp roasted corn, more if you like (used frozen)â €
~ 1/4 cup of chopped cilantroâ €
~ 2 tbsp tapioca/corn starch for bindingâ €
~ 4 tbsp vegan melted butterâ €
~ 1/2 tsp salt & dash of black pepperâ €
~ 12 holes muffin pan or 9X13 baking pan, sprayed with oil (used both)â €
â €
How To Make:â €
Mix all ingredients in a bowl, fill each muffin hole with the mixture. Bake at 375F for 20 mins, then turn to 425F for another 15 mins until tops look crispy. Serve warm with some black pepper ketchup.â €
Enjoy!

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