Cheezy, Veggie Loaded Vegan Hash Browns
These delicious and cheezy veggie loaded Vegan Hash Browns have it all: they are crispy and golden, and they have the healthful goodness of fresh zucchini, carrots and potatoes with pockets of melting, gooey vegan cheese. Cumin and thyme add lots of flavor, and you can even make them oil-free. Breakfast just got so much better!
Servings: 5 (three 3-inch hash browns (approx) per serving)
- 2 medium russet potatoes (peeled if not organic, grate this and other veggies with the largest holes on the grater or food processor)
- 1 large carrot (grated)
- 1 large zucchini (grated)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 jalapeno pepper (minced. Deseed if very sensitive to heat)
- 1 tbsp thyme (minced. Use 1 tsp if using dry)
- ½ cup panko breadcrumbs (use gluten-free breadcrumbs if gf)
- 6 oz vegan mozzarella shreds
- Salt to taste
- 2 tbsp vegetable oil (optional. Can do these oil-free or with cooking spray)
Place the grated veggies in a colander. Sprinkle on some salt and leave along for 10-15 minutes. Then squeeze out as much liquid as you can from the veggies. Collect the liquid in a bowl.
When you tip the bowl with the liquid, you'll see starch from the potatoes collected at the bottom. Discard the liquid but take care not to discard the starch. Then add the grated veggies to the bowl with the starch and mix it in.
Add the remaining ingredients to the bowl and mix well.
Heat a cast iron or nonstick griddle. Coat the bottom with oil or cooking spray. If you want to completely avoid any oil, use a very good quality nonstick skillet so the veggies won't stick.
Using your fingers or a spoon, scoop out a portion of the hash brown batter and place it on the skillet. Use a spoon or spatula to flatten it out into a 3-inch "pancake". Depending on the size of your skillet you can make more hash brown pancakes simultaneously, making sure you leave at least an inch of space between them.
Press down on the hash browns with the spatula and let them cook about two minutes over high or medium-high heat until golden-brown at the bottom. Flip carefully and continue to cook until the other side is done.
Serve hot. They'll be crispiest when hot.
Calories: 270kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 612mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2637IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 2mg