These vegan hash browns are simple to make and delicious to eat! Made from whole, real and fresh ingredients supporting a healthy lifestyle. Try out this plant-based breakfast served with vegan cream cheese. Bake or fry the hash browns to perfection and serve warm!
Vegan I Gluten-Free
Serves: 8 - 10 hash browns
Time: 45 minutes
4 cups white potato, grated (~4 - 5 medium potatoes)
1 cup carrot, grated (~1/2 large carrot)
1 white onion, diced
2 tbsp. rice flour
1 flax egg (1tbsp. ground flaxseed, 3 tbsp. water)
1 tsp. paprika
Salt and pepper to taste
1/2 cup vegan cream cheese
Preheat the oven to 180C/350F. Line a baking tray with a silicone mat or parchment paper.
To prepare the potatoes - Wash and peel the potatoes. Use a box grater to grate the potatoes.
Place the potato mixture in a cheese cloth or your hands to squeeze out the excess liquid into a bowl. Set the bowl of liquid to the side for 10 minutes.
Add the squeezed out potato mixture to a large mixing bowl.
To prepare the flax 'egg' - Prepare the flax 'egg' by combining the flaxseed meal and water in a small bowl. Stir to combine. Set aside for 5 minutes to thicken.
To prepare the hash brown mixture - In a mixing bowl combine the grated potato and all the remaining ingredients. Mix well.
Pour the excess liquid out of the bowl with the drained potato water and add the starch that has accumulated at the bottom to the mixing bowl with ingredients.
Add the flax 'egg'.
Stir well to combine.
Spoon the mixture onto the baking sheet to make circular potato hash browns. Use a circular ring to make even circles or spoon the mixture in desired shape. Don't pack the mixture down too much. Continue the process until all the mixture is used.
Bake the hash browns for 25 - 30 minutes until golden brown.
Note: Alternatively you can also fry the hash browns. Heating a large skillet with olive oil and frying until golden brown, 2 - 3 minutes per side.
To serve - Transfer the potato hash browns to a plate and sprinkle with spring onions. Serve with cream cheese dipping sauce!
To store - Best served fresh and warm. Keep leftovers 1 - 2 days in the fridge.