White Carrot Hashbrowns

My beautiful, kind-faced friend Patricia says, ” They are fabulous grated and fried like hash browns — I make patties and they get all nice and crispy and are delicious.”

Recipe of the Day – White Carrot Hashbrowns


  • 3 large white potatoes, peeled or not
  • 4 large white carrots, scrubbed
  • 1 extra large egg or 1 T. flax seed soaked in 3 T. water
  • 14 c. coconut or almond milk
  • 1 T. gluten-free or wheat flour
  • 14 tsp. salt
  • 14 tsp. pepper
  1. Shred potatoes and carrots into a large bowl.
  2. Beat egg, if using.
  3. Then add remaining ingredients.
  4. Beat mixture to combine.
  5. Add to potatoes and carrots, and mix with large spoon until blended.
  6. In a large fry pan, fill to a 1/4 inch from the bottom with vegetable oil and heat through on medium heat.
  7. Use a 1/2 cup measuring cup to spoon out the mixture into the hot oil.
  8. Then press with a spatula to form into pancakes.
  9. Turn when edges begin to brown and cook through, about another two minutes.
  10. Rest on paper towels and serve.

Word of the Day – salteado – sauteed

Tip of the Day – You could put these in the toaster oven, or bake them instead.

To get these recipes in your inbox, press “subscribe.” it’s free!

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *