Carrot Hashbrowns

One of my favourite colours is orange. There is something so primal, so warm, so full of joy in the colour orange its richness just crying out that life can be so beautiful. But. Yes, there is always a but with me, I just don’t like cooked carrots. Something about making a crunchy, vibrant, juicy carrot — mushy, mushy and warm. No. Just don’t. Please don’t. Or at least that was my opinion until I made tzimmies — but that, is a post for another day. Anyway, back to my loathing of cooked carrots. A few days ago in the morning I knew I needed to eat before I left for work but as luck would have it, I was out of eggs, and I didn’t want to make pancakes, and eating only an apple seemed like it would tide me over, and I just wanted something savoury — when I spied some carrots. Salad for breakfast? No. Besides, I didn’t even have lettuce and and a beet leaf carrot salad in the morning, I may be healthy but I don’t hate myself. 

Now just so you know I do not miss potatoes, they are basically tasteless starch monsters. But, yes again with the but. Sometimes potatoes fried in oil are really delicious. I’ve experimented with carrot fries, and sometimes they turn out spectacular, so I thought to myself why don’t I make carrot hash browns? Sometimes dear reader who also happens to enjoy cooking — I am a genius, a bona fide, there is nothing better in this world than my brain in the morning — genius. 

In case you haven’t picked up on the moral of this story yet, these things are ridiculously delicious. You need to make some, now, no right now. I don’t care if you’re sitting at a desktop, unplug your computer and carry it to the kitchen. I’m going to stop talking now, so you can go make some. 

See. I stopped.


Servings: 8-10 individual hash-browns or 4 to 5 servings

Prep time: 20 minutes

Cook time: 30 minutes



1 medium onion finely chopped

2 c. grated carrots

2 tb. olive oil

2 tb. coconut flour

2 tsp. garlic powder

1/2 tsp. oregano

1/4 tsp. cumin (optional)

1/4 tsp. cayenne

1/4 tsp. celery salt



Combine all ingredients in a large bowl. Using either your hands or a form mix together very well making sure that all the carrot is coated with the coconut flour and onion.


If you want personal sized hash browns form patties about 2 inches wide  and a quarter of an inch thick with your hands.


Heat a large frying pan until it is very hot to touch and place your hash browns in the pan. Allow each hash brown to cook for 10-15 minutes on one side and then about 5 on the other. The hash browns will get dark on each side, but this isn’t bad they aren’t burning (unless they are burning, in which case your pan is too hot) they are just crisping up. There is no need to add additional oil to the pan as your hash browns already have oil in them.



If you are more inclined to eat grated hash browns instead of patties simply pour the entire mixture into the heated pan and stir often with a spatula.


As the mixture cooks it will crisp up the coconut flour on the bits of carrot giving them texture.



Once your mixture has shrunk down to about half of what it was, or 15 to 20 minutes later you should notice that the carrots seem browned and crispy. Now they are ready to serve and eat. Both styles taste best served hot with a home-made ketchup or dipping sauce of your choice.



Happy eating, and enjoy!



2 thoughts on “Carrot Hashbrowns

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