Oven Hash Browns
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
1. Blend cashews and water with seasonings for at least 1 minute until smooth. (May use 1 cup coconut milk instead.)
2. 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.)
3. 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.
4. 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.
5. Makes 8 cups
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.