Veggie-hater baked hash, even the fussiest of fussy will love it !
Happy Friday !
Just grate the veggies and chuck it all in together !
A super easy take on hash browns, oven baked, and even mixed up in the casserole dish. A good one when you’re juggling family meals, especially with fuss pot kids, this one will please them all. Mix with a salad for a tasty meal or serve on its own. You could also do it in a fry pan.
On another note, a little bit of housekeeping :
Nutritional tables and serves are back on the recipe after a hiatus ! The tables are still not spot on as they do not incorporate the AUS/NZ ingredients. ALL recipes do adhere to the requirements of the Optifast and other VLCD programs of under 100 cals and 10g carbs per serve.
Also, from this recipe onwards I am doing all serves in one cup sizes to make it easier for those following a VLCD regime. Many thanks for Chris for this suggestion.
And finally, just a reminder that you can follow OptiCook here for other food inspiration on FaceBook, Pinterest & Instagram
Happy cooking !
Joni ???
- 1 brown onion, diced small
- 2 medium zucchinis, grated
- 2 medium carrots, grated
- 1 tbs vegetable stock powder
- 1 tbs olive oil
- 2 garlic cloves, minced
- 1 tbs smoke paprika
- 1 tsp onion powder
- 1/2 tsp Cayenne pepper (optional)
- 2 tbs parsley, chopped fine or dried
- Salt and black pepper to taste
- 1 medium lemon, juiced (optional)
- Preheat oven to 160°C. In a 25 X 20 cm approx. casserole dish, add all ingredients. Mix with a large spoon until well combined.
- Place in oven uncovered and cook for 25 mins.
- Remove and stir around. Return to oven for 10-15 mins until nicely browned.
- Remove and squeeze over the lemon juice while warm (optional).
- Serve with a salad or devour all by itself in a bowl. Kids love this one too.
- Refrigerate for at least five days. Not suitable to freeze.
