Hashbrowns

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Plan on two to three potatoes per person. Shred after peeling using a food processor. Place shredded potato in a nut milk bag and squeeze as much liquid out of the potatoes as possible. Dump the shredded potatoes into a bowl and pour two tablespoons of avocado oil over them. Use your hands to mix the oil into the potato shreds.

Step 2

Preheat a skillet for 3 minutes with half a tablespoon of avocado oil. Once preheated, dump the potato shed into the skillet.

Step 3

Spread the potato shreds out evenly. The pan needs to be on medium heat. Every 4 minutes, flip the hash browns in sections.

Step 4

Put the onions on top before the first flip, as well as put an even sprinkle of garlic salt over the top. Repeat this process of flipping and adding another half tablespoon of avocado oil for each flip. Taste after each flip to see if you need to add more garlic salt. When you reach your desired crispiness, you're ready to serve and eat.