A Vegan Hash Brown Recipe

This past week has been quite overwhelming and we felt we needed a comforting breakfast with as little effort as possible. Potatoes and eggs would normally cure any mood swing and although the ambitious home-cook inside us wanted to perfect a new frittata recipe we didn’t have the energy to stand on top of the stove for 30 mins. After a quick search online, we came across this wonderfully easy recipe from the Minimalist Baker. In the spirit of keeping it simple, we removed a few ingredients from the original version. The result is these deeply satisfying crispy hash browns.

Ingredients:

(Serves 4)

  • 3-4 large potatoes (we had some left over purple potatoes hence the weird colour)
  • 1 onion (optional, very thinly sliced)
  • 1 carrot (optional)
  • Handful of fresh parsley (finely chopped)
  • 2 tablespoon olive oil
  • 2 tablespoon corn flour
  • Salt & Pepper to season (we also added some cumin)
 

 

How to prepare:

  • Preheat the oven to 200ºC fan.
  • Generously grease the muffin tin with olive oil to avoid potatoes from sticking.
  • In a large mixing bowl, combine grated potatoes and carrots with olive oil, parsley, corn flour and the spices. Stir well.

  • Divide the mixture evenly between 12 muffin tins, filling each tin about half way through. Potatoes will release some liquid but try not to transfer all that liquid into the muffin tray. Press down gently to give a shape.
  • Bake for 20-30 minutes until the tops turn golden brown.
  • Remove from oven and let it rest for about 5 minutes. Gently remove and serve warm with your eggs or salad.

Let’s be honest you can never have enough hash browns!