Healthy Hash Browns

By: Cordon Vert Cookery School (http://www.vegsoc.org/cordonvert/index.html)
Category: Breakfast
This recipe is suitable for a: vegetarian diet.

Ingredients:
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450g/1lb potatoes, peeled and left whole

1 small onion, grated

1tbsp of chopped parsley (optional)

1tbsp snipped chives (optional)

salt and freshly ground black pepper

1tbsp sunflower oil

4 beef tomatoes

1 packet smoked or marinated tofu cut into 8 thin slices

extra oil, for brushing

sprigs of parsley and chopped chives, to garnish


Instructions:
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Pre–heat the oven to 190C/375F/Gas Mark 5.
Grease two baking sheets.

Parboil the potatoes in a pan of lightly salted water for about 10 minutes.
Drain and leave to cool.
Grate coarsely and mix in the onion, herbs (if using) and season well with salt and pepper.
Add the sunflower oil and mix to bind.

Shape the mixture into twelve patties and place on one of the greased baking sheets.
Brush with a little extra oil and bake in the preheated oven for about 20 minutes until golden and tender.

At the same time, brush the slices of tofu with a little oil and place on the other greased baking sheet.
Cut the tomatoes in half and place on the aame baking sheet.
Bake in the oven for 25 minutes.

Serve immediately garnished with parsley and chopped chives.


Additional comments:
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Hash Browns are usually fried and tend to soak up a lot of oil.

This healthier version is baked in the oven and tastes just as good.



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