Welcome to my kitchen! This recipe is so simple to make, yet its super delicious and makes a quick meal or side dish for breakfast, lunch, or dinner!

RECIPE – Broccoli Hashbrowns with Avocado Cream

Ingredients:

For the Hashbrowns –
3-4 large potatoes or about 6 smaller potatoes
Head of broccoli
Small Onion
2 cloves of garlic
1/4 cup GF breadcrumbs
3 Tablespoons of Tapioca powder*
Spices of your choice – tsp of each (I used garlic powder, cumin, black pepper, salt, and the special potato spice blend from Spices&Tease–I love it! I’ll link it)
2 Tablespoons of Eggless/Vegan Mayo (I love Trader Joe’s brand eggless mayo and Follow Your Heart vegan mayo)

Avocado Cream –
1 ripe avocado
Juice of 1/2 lemon or lime
A few springs of cilantro
3 Tablespoons of non-dairy milk (I used unflavored almond milk)
2-3 Tablespoons of water (for a runnier cream, add more water)

Directions:
1. Preheat oven to 350 degrees F. Chop the broccoli into florets and place into a pan with a little bit of water. On medium heat, mix the florets until the water evaporates, and the florets are cooked, about 5 minutes.
2. Peel the potatoes and pulse them through the food processor using the shredder blade on your food processor, or simply use a grater to achieve the hashbrown-style potato shreds.
3. Then pulse through your onion, garlic and broccoli.
4. Transfer the contents in the food processor into a large bowl. Add in the breadcrumbs, spices, tapioca starch, and the vegan mayo. Mix it all until well incorporated.
5. Place the hash brown mixture onto a lined baking sheet that has been sprayed with non-stick spray. Lightly press to flatten the mixture before placing it into the oven,
6. Bake at 350 degrees F for about 30 minutes, or until golden brown with crispy edges.
7. For the avocado cream, place all ingredients in a blender and blend until smooth.
8. Top or dip the broccoli hashbrowns with the cream and enjoy!

*most recipes will recommend to squeeze the water out of the potatoes before cooking them to ensure a crispy outcome, but for this recipe, the tapioca powder and the moisture from the potatoes create a binder and allows these hashbrowns to hold their shape (while still getting crispy!)

For the potato spice – https://www.spicesandtease.com/shop/spice-blends/omelet-potatoes-special-detail
Music – Cut your teeth (Kygo Remix) [I do not own any rights for this song]

Let me know which recipes you want to see next – leave me a comment down below!