Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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144 GLUTEN-FREE ENTERTaiNiNG

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Crispy Baked Hash Browns

•Soy-free •Nut-free

potatoes and cheese bake up into crispy, savory hash browns so good,

and so easy, that you’ll never want to fry them again.

2 medium-size russet potatoes,

peeled and coarsely grated (about

1¼ pounds [568 g])

2 cloves garlic, minced

½ cup (60 g) shredded Cheddar or

swiss cheese

2 tablespoons (8 g) chopped

parsley

2 tablespoons (16 g) cornstarch

1 teaspoon salt

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon paprika

Preheat the oven to 350 ̊F (175 ̊C, or gas mark 4). Line 2 baking sheets

with parchment paper and spray the paper generously with nonstick spray.

Place a colander in your sink and place the shredded potatoes into the

colander. Drain any excess liquid from the potatoes by pushing down on

the potatoes and letting the liquid drain down the sink. Place the potatoes

in a large bowl.

Add the minced garlic, shredded cheese, chopped parsley, cornstarch,

salt, onion powder, garlic powder, and paprika and stir to combine.

Make 6 mounds of the potato mixture, spaced evenly, on each baking

sheet to make a total of 12 hash browns. Press down on the potatoes to

flatten each mound into a flat, round shape. Spray lightly with nonstick

spray and place in the oven to bake. Cook for about 20 minutes, then flip

with a spatula and cook another 10 to 15 minutes, or until evenly browned

and crispy.

Yield: 6 servings

Chef’s Tip

Try a mixture of half russet and half sweet potato for a sweet variation.

Maple-Glazed Bacon

with Cracked Black Pepper

•Soy-free •Dairy-free •Nut-free

i slather melt-in-your-mouth thick-cut bacon with sweet maple syrup and crust it with

coarsely ground black pepper for an over-the-top twist on this breakfast staple.

2 pounds (908 g) thick-cut bacon

6 tablespoons (90 ml) maple syrup

1 tablespoon (6 g) cracked black

pepper, or more to taste

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