Ingredients
Hash Browns
- 3 very large potatoes (e.g. Russet or Yukon Gold, peeled)
- 1 medium white onion (finely chopped)
- 2 Tbsp fresh parsley (finely chopped, optional)
- 1 tsp sea salt
- ¼ tsp smoked paprika
- 3 Tbsp rice flour
- 1 Tbsp ground flaxseed
- 2½ Tbsp water
- Oil (for frying)
Instructions
- Prepare the flax egg: Combine the ground flaxseed and water in a small bowl, mixing well. Set this mixture aside to thicken, which will act as a vegan binder for the hash browns.
- Shred the potatoes and onion: Using medium holes on a box grater or a food processor grating disk, shred the peeled potatoes. Finely dice or shred the onion as well.
- Remove excess moisture from potatoes: Transfer the shredded potatoes to a nut milk bag, several layers of cheesecloth, or a clean kitchen towel. Squeeze firmly to extract as much liquid as possible. Set the liquid aside for later use.
- Combine ingredients: Place the drained shredded potatoes in a large bowl. Add the finely chopped onion, parsley (if using), sea salt, smoked paprika, rice flour, and the prepared flax egg. Mix everything thoroughly by hand.
- Add potato starch: Carefully pour off the top of the reserved potato liquid, leaving the starch sediment at the bottom. Add this starch to the hash brown mixture and mix well to help bind the ingredients.
- Preheat the skillet: Heat a large skillet over medium-low heat and add 1-2 tablespoons of oil, spreading it evenly across the surface.
- Form and fry hash browns: Divide the mixture into portions about ⅛ to ¼ cup each. Flatten each portion to about ¼-inch thick and place them in the hot skillet. Fry for about 6-8 minutes on each side until golden brown and crispy. Press down gently with a spatula to create a crispy crust. Work in batches to avoid overcrowding. Keep the heat moderate to ensure the insides cook through.
- Serve and enjoy: Repeat frying with remaining hash brown mixture. Serve warm and enjoy your vegan hash browns!
Notes
- Rice flour helps to bind the hash browns without gluten; you can substitute with cornstarch if needed.
- Make sure to squeeze out as much water as possible from the shredded potatoes to ensure crispiness.
- The flaxseed and water mixture acts as an egg replacer and should be mixed well and allowed to thicken before use.
- Fry over medium-low heat to prevent the exterior from burning before the inside cooks fully.
- If you like, add fresh herbs or spices like black pepper and garlic powder for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegan
