High Protein Hashbrowns (w/edamame) (vegan, dairy free, egg free)

Ingredients:

– 1 flax egg (1 tbsp ground flax seed/ flax seed meal + 3 tbsp water)

– 1 medium/large russet potato

– 1 1/4 cup cooked edamame beans (without the outer shells)

– 1/4 cup all purpose flour

– 1 tbsp corn starch

– 1 tsp salt

– 1/2 tsp garlic

– 1/2 tsp paprika

– 1 tsp nutritional yeast

Instructions:

1. In a small bowl, combine the flax eggs ingredients and set aside.
2. Grate/shred your potato and squeeze out as much water/moisture as possible (this will help your hashbrowns get super crispy).
3. Then, place your edamame into a blender or food processor and pulse until there are very small pieces but before it turns into a paste.
4. In a large bowl, combine the blended edamame, shredded potato, flax egg, and all of the rest of the ingredients.
5. Mix until combined.
6. Then, form the mixture into 8-10 pancake-shaped patties and cook them each for 3-5 mins on each side on a lightly oiled pan at medium-high heat.
7. Once each side is browned and crispy, remove from the heat and enjoy (I love these with some cilantro and hot sauce on top)!