Thursday, October 13, 2011

Baked Root Vegetable Hash Browns

1 small sweet potato, remove skin and grate
2 medium red potatoes, grated
1 parsnip, grated
1 large carrot, grated
1/2 cup unbleached all purpose flour (or wheat flour)
1/4 sharp cheddar cheese, grated
Salt and black pepper (to liking)

Preheat oven to 400 F.

In a large mixing bowl, combine all the ingredients and mix to fully combine.  Drop scoopfuls (ice cream scoop) on a prepared baking sheet. Season with salt and black pepper.

Bake for 30 to 40 minutes or until cooked and crispy. Serve by itself or with warm protein of choice.


Mama J said...

These look absolutely fantastic! Love the idea!

Anonymous said...

Yummy and healthy too.
I like it, me be I will do it now for the kids since I was planing for some hash brown for the breakfast, but these are extremely healthy. Thank you Mia.

Melissa said...

Hey Lovely lady!! These LOOK DELICIOUS! I think I just drooled on myself! I wanted to stop by to tell you I gave you a blog award. Stop by my website to check it out!! Thanks for everything that you do! :)

Bia Rich said...

I love this way too much! Check my latest blog post, i have something for you!

Bobbi | Bobbi's Kozy Kitchen said...

These look so good! I love root veggies. I have beef stew going right now with parsnips, carrots, and potatoes :

You need to go here to get a little gift

Mia said...

Thank you so much!!

Melissa Placzek said...

So many wonderful looking recipes on your site, I don't know what to make first!

Melissa Placzek

Mia said...

Thank you so much, melissa!!

Judith Hanna Doshi said...

What flour can I substitute to make it gluten free?

Ann said...

They look utterly divine, Miss Mia!

Mia said...

Judith - use all purpose GF baking mix

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