Breakfast after dark

I am a big fan of what my friend Anthony calls "breakfast after dark" which is breakfasty foods eaten for dinner.  This version of breakfast after dark featured scrambled tofu, roasted tomato, mushrooms & an awesome hash brown.  The hash brown was by far the highlight of the meal & was based on a recipe I found on food.com.  These hash browns are really good & there is a possibility that I ate 3 of them.

Hash Browns
INGREDIENTS

• 1/2cup water (approximately)
• 1/4 cup raw cashews
• 1 tsp onion powder
• 1 clove crushed garlic
• 1 tsp massel chicken stock powder
• 1/2 small onion, finely diced (I whizzed mine up in the food processor so it was really fine)
• 2 large potatoes peeled

METHOD

1.  Boil potatoes until just cooked through & set aside until cool enough to handle
2. Blend cashews and water with garlic, stock powder & onion powder until smooth - I started with about 1/4 cup water & just added more until it was really smooth
3. Grate the potatoes into a bowl & add the onion to it
4. Pour the cashew mixture into the potato & onion & mix together well, add salt & pepper if you like
5. Shape the potato mix into 4 flattish balls & place on a greased or lined tray
6. Turn the oven on to 200degrees & bake the hash browns for about 30 minutes or until well browned