These Vegan Hash Browns are foolproof, perfectly crispy on the outside, and packed with flavor. The hash browns turned out surprisingly crispy even without having to use any oil! I've included two different cooking methods in this post, for those of you who like to fry things! These Hash Browns make for a tasty and filling breakfast, served with avocado and my tofu scramble recipe!
Ingredients:
6 potatoes, grated
1/cup flour + more if needed
2 tsp garlic powder
2 tbsp nutritional yeast
1 tsp chili powder, optional
salt & pepper to taste
Instructions:
Peel and wash the potatoes before grating them. Squeeze as much liquid out of the grated potatoes as possible. You can do this using your clean hands or a cheese cloth.
To a mixing bowl, add the grated potatoes along with the seasonings and flour. Mix until well combined, using a spatula.
Using your clean hands, form 4-5 hash brown patties. Place the hash browns on a parchment lined baking sheet and flatten them slightly.
Bake for 25 minutes, flipping halfway through.
Optionally, you can also fry the hash browns for 3-5 minutes on both sides, or until golden brown and crispy on the outside.
Serve warm or cold and enjoy!
Notes: If you want your hash browns to have softer interior, you can boil the potatoes beforehand for about 5 minutes, depending on the size of your potatoes, and let them cool completely before grating.
If you make this recipe please tag me on Instagram @plantiful_life_ ! I would love to see your recreations!
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