Vegan Hash Browns Recipe
These delicious, cheezy Vegan Hash Browns are crispy and golden. They are loaded with fresh zucchini, carrots, potatoes and pockets of melting, gooey vegan cheese. Cumin and thyme add lots of flavor!
Servings: 5 (three 3-inch hash browns (approx) per serving)
Calories: 270kcal
Equipment
- Cast iron or non-stick skillet
Ingredients
- 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 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 jalapeno pepper (minced. Deseed if very sensitive to heat)
- 1 tablespoon fresh thyme (minced. Use 1 teaspoon if using dried thyme)
- ½ cup panko breadcrumbs (use gluten-free breadcrumbs if gf)
- 6 oz vegan mozzarella shreds
- Salt to taste
- 2 tablespoon avocado oil or any neutral oil (optional. Can do these oil-free or with cooking spray)
Instructions
- 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.
Nutrition
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