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Baked Vegan Hash Browns Recipe

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4 from 12 reviews

  • Author: Molly
  • Total Time: 40 minutes
  • Yield: Approximately 6-8 hash browns (depending on size)
  • Diet: Vegan

Description

Delicious and crispy baked vegan hash browns made from starchy potatoes, perfect for a healthy breakfast or side dish. This recipe offers two preparation methods: using parboiled potatoes for softer interiors or raw potatoes for extra crispiness, all baked to golden perfection without frying.

Ingredients

Potatoes

  • 450 g / 1 lb starchy variety potatoes (such as Maris Piper), peeled

Seasoning

  • Heaped ½ tsp salt
  • A good grind of black pepper, adjust to taste

Additional Ingredients

  • 1 large shallot or ½ large onion, finely grated or chopped
  • Oil or oil spray, for greasing

Instructions

  1. Prepare the Potatoes: Choose whether to parboil the potatoes for a softer interior or use them raw for crispier texture. For parboiling, cook medium potatoes in boiling water for 5 minutes, then drain and let cool completely. If using raw potatoes, proceed to the next step.
  2. Grate the Potatoes: Coarsely grate the raw or cooled parboiled potatoes using a food processor or manual grater.
  3. Preheat the Oven: For raw potatoes, preheat the oven to 180° C / 355° F (no fan). For parboiled potatoes, preheat to 200° C / 390° F.
  4. Mix Ingredients: In a bowl, combine the grated potatoes, finely grated shallot or chopped onion, salt, and black pepper. If using raw potatoes, set aside for 10 minutes. If using parboiled potatoes, skip the resting step.
  5. Remove Excess Moisture (Raw Potatoes Only): After 10 minutes, transfer the potato mixture to a clean muslin cloth or kitchen towel and squeeze out all excess moisture. Drain the water and collect the potato starch that settles at the bottom of the bowl, then mix the starch back into the potato mixture. Break up any compacted clumps with a fork or your hands.
  6. Prepare the Baking Sheet: Using a brush or oil spray, grease the baking sheet lightly. Place a round cookie cutter or egg ring (approximately 8 cm / 3 inches diameter) on the oiled surface.
  7. Shape the Hash Browns: Loosely fill the cookie cutter with the potato mixture to just under 1 cm (0.35”) height, ensuring an even spread to the edges without compacting the mixture. You can also freestyle by spooning the mixture loosely, shaping carefully with a knife to avoid burnt edges.
  8. Bake First Side: Bake raw potato hash browns for 20 minutes or parboiled ones for about 10 minutes. Then carefully detach them from the tray with a flat spatula.
  9. Flip and Bake Second Side: Brush the baking sheet again with oil, flip each hash brown to sit on the oiled surface, and bake for an additional 15-20 minutes for raw potatoes, or 10-15 minutes for parboiled potatoes.
  10. Serve: Serve the hot, crispy vegan hash browns immediately with vegan sour cream, vegan crème fraîche, or ketchup, according to your preference.

Notes

  • Parboiling potatoes results in a softer interior but requires a higher oven temperature and shorter initial baking time.
  • Raw potatoes yield crispier hash browns with a firmer texture inside.
  • Do not compact the potato mixture when shaping to ensure proper cooking and a tender texture.
  • Using a muslin cloth or kitchen towel to squeeze out moisture is essential for crispiness when using raw potatoes.
  • The potato starch collected after squeezing moisture adds to the crispiness when mixed back in.
  • Use oil spray or a light brush of oil to avoid sticking and promote browning.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Side Dish
  • Method: Baking
  • Cuisine: Vegan, Western

Find it online: https://recipeglimpse.com/baked-vegan-hash-browns-recipe/