Homemade Vegan Hash Browns Recipe

2 servings

⅔ poundYukon gold potatoes, see note

Drizzle of your favorite roasting oil, or broth if you don’t use oil

⅓ teaspoononion powder

⅓ teaspoongarlic powder

⅓ teaspoonsea salt

⅕ teaspoonground black pepper

⅕ cupvegan parmesan, optional for taking it up a notch (remove salt if using this)

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Preheat oven to 400 F/ 205 C if baking.
Shred potatoes using a box grater or the shredding attachment on your food processor.
Put the shredded potatoes in a colander. Rinse well to remove starch. Then place into a bowl and fill with water until a touch below the colander top. Soak for about 5 minutes or so. This helps remove extra starch,
Rinse well and squeeze out the water by putting the shredded potatoes into a kitchen towel and twisting to get them dry.

Mix the potatoes with the rest of the ingredients in a bowl. Spread out on the pan and then pan fry over medium heat. Allow to cook until they are beginning to crisp, and then flip and cook until they are cooked throughout. About 10-15 minutes. Turn the heat up to high and pan fry another 2-3 minutes to get the extra crisp on the outside.

Place them onto a parchment lined baking sheet along with the rest of the ingredients and use your hands to mix so it’s all coated well. You could also do this in a bowl.
Spread the mixture out evenly over the baking sheet so it’s one single-ish layer.
Bake for 30-40 minutes depending on how crisp you want them.
Enjoy with anything and everything!