Vegan & Gluten-Free Hash Browns

This is a quick and simple recipe that tastes gorgeous. It also happens to be gluten free and vegan.

Cooked hash browns

The other morning I felt like a cooked breakfast so I searched in my  cupboards and fridge-freezer for something to cook up. I found frozen bacun, tinned beans, potatoes, onions,mushrooms, peppers and tofu. This was my first attempt at hash browns and they turned out super tasty!

Cooked breakfast

Hash Browns with Grated Onion

  • Servings: Makes 6
  • Difficulty: easy
  • Print


● 2-3 medium white potatoes, grated (approx 450g)
● 1 medium white onion, grated
● 4tbsp gram flour (chickpea flour)
● 2tbsp soya/oat/rice milk
● 1tbsp vegetable oil
● Salt & pepper to taste

1. In a bowl add the grated potato & onion and mix.
2. Add in the gram flour and mix in the milk; adding a little at a time. You want the consistency to be thick and wet but not too sloppy.
3. Add in seasonings to taste.
4. Heat 1tbsp oil into a frying pan and shape 6 shapes from the mixture. Here it is handy to use a cooking circle; I used a round pastry cutter because I don’t have a cooking circle! I put the cookie cutter in the pan then added some mix and pressed down with the back of a spoon. Then take the cutter away and you will have a shapes hash brown! Using a cutter like this will give a nice uniform shape to them. (Just be careful as plastic cookie cutters melt!)
5. Cook the hash browns for 3-4 mins on each side on a medium heat, or until golden brown. Turn over and repeat for the other side.
6. Dry off any excess oil with some paper towels, tea towel or newspaper!; then serve.

I kept these warm in the oven while preparing tofu scramble and other breakfasts things.


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