You’re going to love these crispy, seasoned hash browns, and you won’t be able to stop eating them. A relative tasted them the next day and declared them to be outstanding, even though she ate them cold! The sauce is piquant and really adds amazing, zesty flavor to this dish.

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.

Place ring molds on the baking sheet and use 1/4  cup of the potato mixture per ring. Press it down with a spoon. Spray the tops with cooking spray. Bake for 15 minutes.

Carefully flip over, spray the tops, and bake for another 10 minutes. Raise the oven temperature to 425°F (220°C) and bake for another 5 minutes. Serve with dipping sauce.