Rustic Vegan Hash Browns

In my opinion, having hash browns for breakfast really helps give you that weekend feeling. You can buy them vegan in any supermarket, as most of them tend to be that way anyway, but it is nice to be able to make your own. This way you can also control what goes into them. If you want the convenience, you can easily make these ahead of time and either chill them in the fridge or freeze them in batches so that you can have them when you like. My favourite way to eat them is with American-style pancakes and vegan sausages, served with a good dose of maple syrup and either brown sauce or ketchup. Perfection!

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Floury potatoes, such as King Edwards, work best for this recipe, and I have left the skin on to take advantage of the nutrients. It also improves the flavour. You must squeeze out the moisture from the potatoes after you have grated them if you don’t want to end up with a soggy mess. You can do this by placing the grated potato into a clean tea towel and squeezing it out over the sink. A lot of water will come out and this will take some effort, but it is an essential step.

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Hash browns are remarkably easy to make once you get the basic steps mastered. Have a go at these and you’ll be making great hash browns in no time.

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Prep time: 15 minutes. Cooking time: about 35 minutes.

Gluten-Free

Makes 8-12

 

Ingredients:

½ medium onion

3 cloves garlic

1 tsp Dijon mustard

50ml cold water

1 kg floury potatoes (like King Edwards), washed and skins left on

1 tsp salt

A dash of black pepper

2 tbsp gram (chickpea) flour

2 tsp baking powder

Oil for frying

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Method:

Put the onion, garlic, mustard and water into a small blender jug and blend until completely smooth. Set aside.

Now grate all of your potatoes onto a clean tea towel. Wrap them up and squeeze them over the sink until you can get no more moisture out of them. Empty the potato gratings into a mixing bowl.

Pour in the onion mixture, then add the salt, pepper, gram flour and baking powder. Mix with a spoon until completely combined, then give the mix another squeeze out over the sink to make sure any extra moisture is removed.

Preheat the oven to gas 6/200C/400F.

Heat a little oil in a frying pan, until quite hot. Place a very heaped tablespoon of the mixture into the pan and press down slightly with the back of the spoon to flatten it. Do this three more times, until you have four in the pan. You can shape the hash browns into rounds as they are cooking using the spoon or a spatula. Cook them for 4-5 minutes, on a medium heat, then flip them over to cook the other side.

Once they are done, place them on a baking tray and cook the next batch in the same manner. Do this until all the mixture has been used up. Once your baking tray is full, place them in the oven and cook for another 10-15 minutes, until they are fully browned and crisp. Serve immediately.

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