Description
Quick and delicious Crispy Potato Hash Browns that are perfect for busy weeknights and family meals.
Ingredients
Scale
- 2 lbs russet or Yukon Gold potatoes, peeled
- 2 tbsp cornstarch
- 2 tbsp vegan parmesan
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Avocado oil (for frying)
- 1/3 cup vegan mayo (for dipping sauce)
- 1 tbsp sriracha (for dipping sauce)
- Red pepper flakes (for garnishing)
- Extra vegan parmesan (for garnish)
Instructions
- Boil the peeled potatoes in salted water for 10-12 minutes until they are just partially cooked. Drain them and set aside to cool for about 15 minutes.
- Grate the cooled potatoes using a box grater.
- Combine the grated potatoes with cornstarch, vegan parmesan, salt, pepper, smoked paprika, garlic powder, and onion powder in a large bowl. Mix until well combined.
- Shape the mixture into nine oval patties. Refrigerate for at least an hour if time permits.
- Heat avocado oil in a pan over medium heat (around 350°F or 180°C). Fry the patties for about 3-4 minutes on each side until golden and crispy.
- Drain the hash browns on paper towels to remove excess oil.
- Mix together the vegan mayo, sriracha, smoked paprika, and garlic powder for the dipping sauce, seasoning with salt and pepper to taste until smooth.
- Serve the hash browns hot, garnished with extra vegan parmesan and red pepper flakes, alongside the dipping sauce.
Notes
Refrigerating the patties helps them hold together better while frying. Can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: hash browns, crispy potatoes, quick dinner, vegan recipe, family meals