Hash Browns & Yoghurt Bowl

Name: Hash Browns & Yoghurt Bowl
Cook time: 10 min
Yield: 4 servings
Ingredients: 6 medium spud lite potatoes; 0 water cold; 2 tbsp garlic powder; 1 tbsp paprika; 2 tbsp cornstarch; 2 large eggs; 2 tbsp extra virgin olive oil; 0.5 cup yoghurt coconut; 1 tbsp garlic minced; 0 dill fresh; 2 soft boiled eggs; 0 crispy chilli oil; 0 beetroot sauerkraut; 0 lemon juice squeezed fresh; 0 salt; 0 black pepper

Crispy homemade hash browns paired with a fresh yoghurt bowl for a balanced and hearty breakfast.

By @soleila_wellness

Original recipe source

Cook time: 10 minutes

Servings: 4

Ingredients

6 medium spud lite potatoes
0 water cold
2 tbsp garlic powder
1 tbsp paprika
2 tbsp cornstarch
2 large eggs
2 tbsp extra virgin olive oil
0.5 cup yoghurt coconut
1 tbsp garlic minced
0 dill fresh
2 soft boiled eggs
0 crispy chilli oil
0 beetroot sauerkraut
0 lemon juice squeezed fresh
0 salt
0 black pepper

Instructions

Grate the potatoes using a food processor and soak them in cold water for 5-10 minutes.
Drain the potatoes through a cheesecloth or similar material until most of the water is removed.
Add garlic powder, paprika, cornstarch, eggs, and olive oil to the potato mixture, then mix until everything is well combined.
Transfer the mixture to a baking tray lined with baking paper, then flatten it into an even layer.
Cut out the desired shape of your hash browns.
Place the tray in the freezer and freeze overnight.
When ready to serve, simply snap off the pre-cut pieces. For cooking, pan-fry with a little olive oil, or you can use an air fryer or sandwich press.
Prepare the yoghurt bowl by combining yoghurt, minced garlic, fresh dill, salt, and pepper. Top with soft-boiled eggs, crispy chilli oil, beetroot sauerkraut, and a squeeze of lemon juice.