Hash browns

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


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)



  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.




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