Hash Browns

Yields 16 hash browns

• 6 medium potatoes, peeled and grated on the large size grater
• 1 Tbsp avocado or olive oil
• 1 Tbsp cornstarch
• 1 1/2  tsp onion powder
• 1 tsp garlic powder
• 3/4  tsp salt
• 1/2  tsp smoked paprika
• 1/2  tsp dried parsley
• 1/4  tsp black pepper
• 1 egg white (optional, but recommended)

Dipping Sauce

• 3 Tbsp tahini
• 2 Tbsp cold water
• 1 1/2  Tbsp freshly squeezed lemon juice
• 2 tsp silan
• 1 clove garlic, crushed
• 1/2  tsp olive oil
• 1/4  tsp sumac
• 1/4  tsp Dijon mustard
• pinch smoked paprika
• salt, to taste

To prepare the dipping sauce, whisk all ingredients until smooth and creamy. Taste and adjust seasoning if desired.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spray it generously with cooking spray.

Soak the grated potatoes in a large bowl filled with water for 5 minutes or rinse them thoroughly in a colander until the water runs nearly clear. Drain and squeeze the potatoes dry in a towel until no moisture is left.

Pour the potatoes and the remaining ingredients into a large bowl. Mix well to combine.