1 cup hash browns steamed
1 cup green onions sliced
Batter
1 ½ cups white rice flour
¾ cup tapioca flour/ starch
½ tsp salt
½ tsp garlic powder
¼ tsp onion powder
Pinch of turmeric for color (optional)
1 ¾ cups of water

1). Heat a non-stick pan on medium high heat. 

2). Steam the hash browns for 5 minutes then set in a small dish and allow them to cool. 

3). Slice green onions and set aside. Place the batter ingredients into a food processor or blender and blend until smooth. 

4). Once the nonstick pan is hot, add 1 tbsp of hash browns to the pan, spreading them out in a small circle. Allow them to brown up for 3 minutes, then sprinkle some green onions on them.

5). Using a ½  cup to scoop the batter, pour the batter onto the pan in a circular shape to make the pancake.  These will not be perfect, but rustic looking. Let it cook on one side for 2-3 minutes, then flip and cook an additional 2-3 minutes. 

6). Place a piece of parchment paper between each tortilla to store them so they don’t stick to each other. Do not stack them on each other after you make them because they will stick to each other.  

7). Serve with ketchup or hot sauce and enjoy.  They store in the fridge for up to a week.