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Merlot Hash Brown Potatoes

Merlot Hash Browns

(plant-based / gluten-free)

Ingredients

2lb / 1kg unpeeled potatoes
1 large onion
1 red or green pepper
3 15 gram scoops / 3 tbsp. Winecrush Powder
1 tsp / 6 g cumin
1 tsp / 6 g fennel
1 tsp / 2 g coriander
1 tsp / 6 g salt
3 tbsp. grape or other vegetable oil

 

  1. Preheat oven to 350F/175C. Put large baking pan in oven to heat
  2. Chop potatoes into ½ / 1.25 cm inch cubes.
    (Use a french-fry cutter, if available and then cut).
  3. Chop onion into ½ inch / 1.25 cm pieces
  4. Chop pepper into ½ inch / 1.25 cm pieces after removing seeds
  5. Grind Winecrush Powder, cumin, fennel, coriander, and salt in
    a blender, or spice grinder, until coarse.
  6. Mix potatoes, onion, vegetable oil and mixed spices together in
    a large bowl (or large freezer bag).
  7. Remove heated baking pan from oven and spread mix evenly.
  8. Bake 30 minutes or until potatoes are soft. Mix in chopper peppers. (omnivore option – add cooked bacon or smoked meat)
  9. Plate, top with Winecrush Malbec & Sea Salt and serve. Garnish with fresh herbs