These super easy vegan hash browns are perfect as a snack, or part of a vegan big breakfast. You only need a handful of pantry staple ingredients for this delicious recipe!
- 2 large / 450g / 1 pound potatoes,* washed with skins and grated
- 1 medium brown onion, finely chopped
- ½ cup / 70g all-purpose gluten-free flour*
- 1 teaspoon salt
- ½ teaspoon smoked paprika (optional)
- Cracked black pepper
- Oil,* for baking
- 1 tablespoon capers, drained and finely chopped
- ¼ cup / 55g vegan mayonnaise
- ¼ cup parsley, finely chopped (or coriander/cilantro works well too)
- Preheat your oven to 200 degrees Celcius (390 degrees Fahrenheit) fan-forced. Line a large baking sheet with parchment paper and brush a thin layer of oil onto it. Set aside.
- Place the grated potatoes in a clean tea towel, muslin cloth or nut milk bag over a bowl or the sink and squeeze out as much moisture as you can. I find it much easier to squeeze out the liquid this way than just through a sieve or hands because you can get a better grip on the potatoes. Discard the liquid.
- To a large mixing bowl, add the potatoes, onion, flour, salt, paprika and as much cracked pepper as you like. Mix the ingredients well – I find it easiest to use my hands to ensure that it’s all distributed well.
- Place your cookie cutter or frying ring onto the baking tray to form your hashbrowns. Scoop out about ¼ cup of the mixture and place it inside the ring. Press the mixture down onto the baking paper (not too hard) to create a flat disk. You don’t have to use a shaping device; however, they create a consistent look and help with even baking. Clean up the edges to avoid burning.
- Bake for 15 minutes (Keep an eye on them from about 10 minutes onwards as not every oven is the same).
- Now they would have turned golden brown and slightly crispy, remove the tray from the oven, lightly oil the top of each hash brown and flip each one with a spatula. Return to the oven for approximately 12-15 minutes until golden brown.
- For the dipping sauce: Add the capers, mayonnaise, parsley, and 1 teaspoon of water to a small bowl and mix well.
- Once all the hash browns are done baking, serve them with sauce to dip or simply dollop on top. They can be enjoyed as a snack, as a part of a big breakfast, or with a green salad.
Potatoes: Use a starchy variety like Russet, Idaho or Yukon. More information about this earlier in the post.
Flour: You can swap the all-purpose gluten-free flour for chickpea (besan/gram) flour, rice flour, potato starch, or plain flour.
Oil: Use an oil with a high smoke point. We like sunflower, rice bran or grapeseed oil.
This recipe was first published in April 2016 and redone January 2022.
- Diet: Vegan