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Ingredients
- 3/4 cup water
- 1/2 cup raw cashews
- 1/2 Tablespoon onion powder
- 1/2 teaspoon garlic powder
- 2 Tablespoons McKay’s Chicken Seasoning
- 1/2 cup finely diced onion
- 2 pounds frozen (or fresh) shredded has brown potatoes
Ingredients
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Instructions
- Blend cashews and water with seasonings for at least 1 minute until smooth. (May use 1 cup coconut milk instead.)
- Pour over potatoes and add the diced onion. Mix well with hands to coat all the potatoes. (May freeze some of the uncooked mix for future use.)
- Place on a nonstick or lightly oiled cookie sheet and place on bottom rack of unheated oven. Turn on the oven to 400 and bake for 20-30 minutes until golden brown on the edges and lightly browned in places on the bottom. Don’t overbake, or they will become dry.
- Pile in a serving dish to retain some of the moisture and serve. Th serving dish may be covered and placed in a warm oven, Don’t leave them warming for more than 30 minutes – they will begin to discolor.
- Makes 8 cups
Recipe Notes
You can use purchased frozen potatoes, but make sure they are free of hydrogenated oils. If you make them from home-cooked potatoes, it works best if potatoes are slightly undercooked.
Variation: These potatoes can be made into patties before baking. Just form into patties on a cookie sheet instead of spreading them out, and bake the same as Oven Hash Browns. Remove from oven when patties are golden brown on the bottom.
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