These Quick Crispy Vegan Hash-Browns are crispy on the outside and fluffy on the inside, these have become a new breakfast favorite in my home.
When making homemade hash browns, to get the perfect texture it’s important to squeeze as much juice or of the shredded potato before mixing with the rest of the ingredients. Also, don’t overdo the oil – they don’t need a lot of oil to fry in.
I have tried the deep frying method and they weren’t as tasty as shallow fried. And obviously – deep-frying anything is definitely not recommended by me and it is surely not a healthy eating! But a bit of frying and a naughty hash brown for breakfast every once and a while – won’t hurt!
Let’s make some Hash Browns!
Do let me know how you found these Quick Crispy Vegan Hash-Browns though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
6 medium potatoes peeled and grated wrap the grated potatoes in a clean tea towel and squeeze out all the moisture
1/2 cup/65g plain flour (I used gluten-free)
1 tbsp smoked paprika
1 tsp cayenne powder
4 spring onions sliced thinly
1 tbsp sea salt
1 tbsp olive oil (plus extra for frying)
1. Make sure your potatoes are squeezed well so they are not soggy and add to a large bowl. Stir in the rest of the ingredients.
2.Heat about 2 tbsp olive oil in a non-stick frying pan. Using a cookie cutter, add around 2 tbsp mixture into the middle of the cutter and press into the mold so it is around 1 inch thick and a perfect round shape.
3. Remove the mold and carefully lift the shaped uncooked hash brown using a spatula and place the hash onto the hot pan. Fry for around 4 minutes and flip – fry for around 4 minutes on each side – until nice and crispy (be careful not to burn). Repeat for each hash brown and serve hot…but most importantly – I hope you enjoy them!