Who needs gluten free toast when you can have hashbrowns and gluten free toast?

Ingredients:

450g peeled potatoes

120g peeled white onion

2 large eggs

50g plain gluten free flour

75g grated mature cheddar

Handful chopped chives

Salt and pepper

1tbsp vegetable oil (for frying)

 

Method:

1. Grate the potatoes and onions and leave to drain in a collander. After 30 minutes pat dry with some kitchen roll.
2. Combine all the ingredients in a bowl (except oil) and mix well.
3. Pour the oil into a frying pan on a medium heat.
4. Once the pan is hot, spoon the mixture into the pan and spread into your hashbrown shape (no need for a mould).
5. Cook on each side for around 7-8 minutes until golden brown.