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.
Medium Russet Potatoes (peeled or not as you prefer)
Shred potatoes using a food processor or cheese grater.
Immediately place shredded potatoes in a large bowl of cold water to get rid of the starch and prevent oxidation.
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.
Transfer potatoes to a bowl. Toss with the salt, garlic powder, onion powder, and pepper.
Coat a stovetop griddle or very large frying pan with the spray oil.
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.