Cooking With Plants Recipe by Anja Cass
19 February 2015
Recipe Instructions
1 large hand sized potato (peeled, washed, dried with a tea towel and grated into a heat-proof bowl)
2 tbs brown rice flour
1/4 tsp course celtic sea salt
white pepper to taste
All you need for this recipe is a mixing bowl and a non-stick frying pan.
First of all, grate your potato into a heat-proof mixing bowl. Then microwave it for one and a half minutes on full power. (My microwave is 1100W). Note: If you do not like or have a microwave you could steam your potato in a bowl for a few minutes to soften it.
Once the potato is soft, mix in the rest of the ingredients into the bowl with a fork.
Next, separate the mixture into 4 separate portions and get your non-stick pan heating up on a low to medium heat.
Wetting your hands first, grab a portion of potato and shape it into your favorite hash brown shape before placing it straight into the pan.
Cook for approximately 5 minutes per side or until golden brown.
Best served straight away!
These vegan hash browns are a game-changer! I can't believe how quick and easy they are to make, and the best part is that they're free from eggs, dairy, and oil. They taste absolutely delicious and make for a fantastic, guilt-free potato snack that feels indulgent!
As someone who values healthy plant-based foods that don't compromise on taste, this recipe is a winner. It consistently hits the mark, satisfying my cravings for a savory treat without any of the unhealthy ingredients. Plus, they're a hit with both kids and adults in my family!
I find myself making these vegan hash browns regularly because they're just that good. It's wonderful to have a recipe that combines fantastic flavor with wholesome ingredients. If you're looking for a quick, tasty, and healthy potato snack, I highly recommend giving these a try. Your taste buds and your family will thank you!
- Deb, a delighted fan of these irresistible and healthy vegan hash browns.
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