Hash Browns

You’re going to love these crispy, seasoned hash browns, and you won’t be able to stop eating them. A relative tasted them the next day and declared them to be outstanding, even though she ate them cold! The sauce is piquant and really adds amazing, zesty flavor to this dish.

Yields 16 hash browns

Ingredients

Hash Browns

6 medium potatoes, peeled and grated on the large size grater
1 tablespoon Tonnelli Avocado or olive oi
1 tablespoon Gefen Cornstarch
1 and 1/2 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1 egg white (optional, but recommended)

Dipping Sauce

3 tablespoons Mighty Sesame Tahini
2 tablespoons cold water
1 and 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons silan, such as Heaven & Earth Date Syrup
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon olive oil
1/4 teaspoon sumac
1/4 teaspoon Dijon mustard
pinch smoked paprika
salt, to taste

Hash Browns

Name: Hash Browns
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 6 medium potatoes, peeled and grated on the large size grater; 1 tablespoon Tonnelli Avocado or olive oi; 1 tablespoon Gefen Cornstarch; 1 and 1/2 teaspoons onion powder; 1 teaspoon garlic powder; 3/4 teaspoon salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried parsley; 1/4 teaspoon black pepper; 1 egg white (optional, but recommended); 3 tablespoons Mighty Sesame Tahini; 2 tablespoons cold water; 1 and 1/2 tablespoons freshly squeezed lemon juice; 2 teaspoons silan, such as Heaven & Earth Date Syrup; 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic; 1/2 teaspoon olive oil; 1/4 teaspoon sumac; 1/4 teaspoon Dijon mustard; pinch smoked paprika; salt, to taste

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

Yields 16 hash browns

Ingredients

Hash Browns

6 medium potatoes, peeled and grated on the large size grater
1 tablespoon Tonnelli Avocado or olive oi
1 tablespoon Gefen Cornstarch
1 and 1/2 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1 egg white (optional, but recommended)

Dipping Sauce

3 tablespoons Mighty Sesame Tahini
2 tablespoons cold water
1 and 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons silan, such as Heaven & Earth Date Syrup
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon olive oil
1/4 teaspoon sumac
1/4 teaspoon Dijon mustard
pinch smoked paprika
salt, to taste

Directions

Step 1 - Prepare the Dipping Sauce

Whisk all ingredients until smooth and creamy.
Taste and adjust seasoning if desired.

Step 2 - Prepare the Hash Browns

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line

a baking sheet with Gefen Parchment Paper and spray it generously with cooking spray.
Soak the grated potatoes in a large bowl filled with water for five minutes or rinse them thoroughly in a colander until the water runs nearly clear. Drain and squeeze the potatoes dry in a towel until

no moisture is left.
Pour the potatoes and the remaining ingredients into a large bowl. Mix well to combine.
Place ring molds on the baking sheet and use 1/4 cup of the potato mixture per ring. Press it down with a spoon. Spray the tops with cooking spray. Bake for 15 minutes.
Carefully flip over, spray the tops, and bake for another 10 minutes. Raise the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius) and bake for another five minutes. Serve with dipping sauce.

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Hash Browns

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