Janneke Philippi

Hash Browns with Brussels Sprouts and Mushrooms

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
Vibrant Vegetables: 100+ Delicious Recipes Using 20+ Common Veggies
Vibrant Vegetables

By Janneke Philippi

Published 2024

  • About

An American breakfast staple, I like to serve hash browns as a side dish with dinner. You can use this as a basic recipe to create your own variations. I’ve added Brussels sprouts and mushrooms here, but leek, spinach, parsnip, and squash are all excellent additions too.

Ingredients

  • 3 ½ cups (500 grams) starchy potatoes
  • 4 ounces (125

Method

SCRUB the potatoes. Peeling isn’t necessary, but you can if you like. Coarsely grate the potatoes. Clean the Brussels sprouts and slice them into very thin strips on a mandoline or by hand. Clean the mushrooms with a brush and finely chop. Slice the green onion into thin rings.

PUT the grated potato into a bowl and mix in the sprouts, mushrooms, green onion, and flour. Bea