AddToAny

Easy Hash Browns

Description

Here’s a classic and easy vegan recipe for hash brown that will go perfectly with our Vegan Vegetable Frittata. Show your friends and family how easy, delicious, and healthy it is to eat a plant-based diet that includes the good old favorites.

Ingredients

4
Medium Russet Potatoes (peeled or not as you prefer)
3⁄4 teaspoons
Salt
1⁄2 teaspoon
Garlic Powder
1⁄2 teaspoon
Onion Powder
 
Freshly-ground Black Pepper (to taste)
 
Organic High Heat Spray Oil Such as Canola

Summary

Yield
Servings
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes
This recipe is: 
Gluten-Free, Nut-Free, Soy-Free

Instructions

  1. Shred potatoes using a food processor or cheese grater.
  2. Immediately place shredded potatoes in a large bowl of cold water to get rid of the starch and prevent oxidation.
  3. Drain and rinse the potatoes until the water runs clear. Using a strainer, press out as much water as possible. Place the shredded potatoes in a dish towel and roll up like a jelly roll, twisting the ends tightly to squeeze out further excess water. Get as much water out as you can. You may need to use a second dry dish towel.
  4. Transfer potatoes to a bowl. Toss with the salt, garlic powder, onion powder, and pepper.
  5. Coat a stovetop griddle or very large frying pan with the spray oil.
  6. Heat the grill or pan over a medium-high heat and spread the potatoes in a single layer over the pan, pressing the potatoes down with a spatula. Turn every 2 minutes until done for a total of approximately 8-10 minutes until the potatoes brown and reach a desired level of crispness. 
  7. Serve immediately.

Notes

Leftovers will last in the fridge for 4-5 days.