Hash browns are very popular in England, either as part of a fry-up or in fast food restaurants. However, it’s easy to make your own, can be made a lot healthier, are a good way to use up leftover potatoes. This recipe for Golden Hash Browns (So Vegan) not only makes for tasty eating, but also avoids plastic waste of buying them from supermarkets.
This recipe can made with chickpea flour (for a gluten-free version), otherwise just use plain flour. Use a palm-oil-free vegan margarine like Naturli (sold in most stores, the block version is wrapped in paper) or just a splash of water instead, if you can’t find it. You’ll also need a little plant-based cheese and mayo (easily found) and can add in leftover grated carrot and cauliflower, to make them even tastier and more nutritious.
This recipe involves lots of grating, so invest in a quality grater with different-sized holes, so you can also use it for zesting fruits. Once made, store the hash browns in an airtight container in the fridge (or even freeze them) for a nice snack, or when you fancy a Sunday fry-up. Serve with vegan mayo and fresh chopped herbs.
Cook these hash browns on compostable unbleached parchment paper (free from chrome heavy metals and chlorine that harms our planet and rivers). Or even better, invest in a reusable silicone baking sheet. This can be washed again and again and is also a good anti-slip work surface. It’s oven-safe up to 260c, and dishwasher-safe. Avoid harsh scrubbing or scaping, or contact with flames, heating elements or sharp objects.
