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–+ servings
Raw and fried Paleo dehydrated hash brown mix on a table

Dehydrated Paleo Hash Browns

Make perfect Paleo mix-vegetable hash browns every time with this method. Learn to dehydrate your Paleo hash brown mix before you use it in this recipe to get perfectly plump, crispy hash browns every time.  This recipe is also easily Whole 30 and Paleo-approved.
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Prep Time 15 minutes
Cook Time 10 minutes
Dehydrating Time 4 hours
Total Time 4 hours 25 minutes
Course Healthy Recipes
Cuisine American
Servings 6 Servings

Ingredients
  

  • 4 Cups Dehydrated shredded Paleo veggie mix
  • 3-5 Cups Boiling water
  • 3 Fresh eggs
  • 1/4 Cup Almond flour or 2 Tbsp. coconut flour
  • 1 Tbsp. Curry or Turmeric
  • 1 tsp Granulated garlic or 1 Tbsp. minced fresh garlic
  • 2 tsp Sea salt and black pepper
  • 1/4 Cup Coconut oil
  • 1/4 Cup Other fat - grass fed butter duck fat, bacon fat, ghee, etc.

Instructions
 

  • Place the dehydrated shredded veggies in a heat-resistant bowl.  Cover in the boiling water.  You may not need all the water, or you might need all of it.
  • Allow veggies to sit for at least ten minutes.  Fluff with a fork and check for saturation.  If you still have pockets of dry veggies, add a bit more boiling water.  If you have extra water, save and use as veggie stock for soup.
  • Once hydrated to perfection (according to your tastes), mix in all other ingredients besides the fat.
  • Heat a cast iron or other frying pan on medium heat.  Melt the fat.  Heat the melted fat until a sprinkle of water over the pan pops and fizzles.
  • Place three large scoopfuls of hashbrown mix into the pan on low-medium heat in three separate patties about 1/2" thick.
  • Fry the hashbrowns about 4 minutes on each side, flipping them each twice. It takes roughly 15 mintues to completely cook the hashbrowns. The flipping keeps the heat evenly distributed and helps prevent burning.
  • Add more fat as needed and continue cooking until the mix is gone.
  • Serve immediately.

Notes

The edges of the hashbrowns should be crispy and the insides cooked fork-tender when done.
Some people prefer to truly fry their hashbrown, submerging them in oil. I prefer the oil to come about halfway up the 1/2" thick hashbrowns. As long as the hashbrowns are cooked all the way through, either way will work!
To learn how to dehydrate vegetables, please visit the post.
Tried this recipe?Let us know how it was!