Home-made Hash Browns

Home-made Hash Browns

These are easy to make and so much nicer than the packet version! Eat on their own, with some tomatoes and mushrooms or as part of a big fried vegan breakfast. They are also nice with other meals, as a side dish. Potatoes are a good source of vitamin C and B6 and even a little protein!

Alternatively, buy them ready-made, eg McCain’s – they’re another ‘accidentally vegan’ product!

 McCain's Hash browns

Not too trickyNot too tricky Gluten free Wheat free Reduced sugar, diabetic friendly Quick meal Low fat, low sugar, diabetic friendly Cheap as chickpeas Kid recipe
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Preparation time

Cook time

Total time

15-20 minutes

Cuisine

usa-canada

Servings

2-4

Ingredients

1 large potato – peeled, washed and patted dry
Lemon juice
1 tbsp wholemeal flour OR 2tbsp brown rice flour for GF option
1 tbsp chopped parsley
¼ tsp salt
Black pepper
1 tbsp flax meal (ground linseed) mixed with 3 tbsp warm water to make a ‘flax egg’ that binds the mixture
Optional: smoked paprika or chopped fresh dill to taste

Serving suggestions
Tomato sauce/ketchup; vegan sour cream; tomato salsa; vegan mayo

EQUIPMENT
Microwave or saucepan
Mixing bowl and mixing spoon
Measuring spoons
Non-stick frying pan OR oven tray if you’re baking them
Fish slice or silicone spatula

Instructions

  1. Grate the prepared potato on the large round holes and place into a heat-proof bowl.
  2. If microwaving, heat it for about 3-4 minutes until hot. The potato should be soft enough to taste good (ie not raw!) but firm enough not to fall apart. The time will depend on the power of your microwave so check after 2 minutes.
  3. Alternatively, steam the potato in the bowl over a pan with an inch or two of boiling water to soften it – place a saucepan lid over the top to speed up the process. Again, just check that the grated potato is firm but edible yet not so soft it’s falling apart.
  4. Once the potato is soft, mix in the rest of the ingredients into the bowl with a fork.
  5. Divide the mixture into 4 separate portions and set aside. If you have time, chill them in the fridge as this helps to firm them up and makes them easier to cook. But if you’re in a hurry just go for it.
  6. Wet your hands, take one portion of the potato mixture and form into a round flat burger or patty. You can always flatten it down more in the pan with the fish slice/turner.
  7. Do the same with the other three portions. Set aside.
  8. Heat a good non-stick frying pan. Add a little oil or oil spray until it gets hot.
  9. Depending on the size of your frying pan, place some or all of the hash browns in the pan and fry over a medium heat for about 5 minutes each side until golden brown.
  10. Alternatively, oven bake them. Pre-heat the oven to 200ºC/400º/Gas Mark 6, lightly oil a baking tray and bake them for 10-12 minutes each side or until they’re golden brown on the outside and hot in the middle. They won’t be quite so crispy but they’ll taste good!
  11. Serve hot with one or more of the serving suggestions.

Optional extras / notes

  • You can also chill them for 30 minutes or so if you have time.

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