Sunday, 19 July 2009

Vegan hash brown recipe

How to make a vegan hash browns recipe.

Cooking an English breakfast would not be the same with out a tasty hash brown ! However, most hash brown recipes use egg but not Chef Jeenas unique hash brown recipe.

This recipe is very tasty and is easy to cook, instead of egg you simply use soya milk and chickpea flour as a replacement.

This recipe will taste just as good as an original hash brown recipe but this recipe is vegan and gluten free. You will find these hash browns will be golden and crispy and the taste is out of this world, once you start eating them you will soon find you want to eat more & more.

Cooking this recipe is easy to get started, simply follow the step-by-step instructions below, try them out and you too will be pleasantly surprised on just how good they taste.

Ingredients for hash brown recipe

2 Medium potatoes or 400g grated potato
3 + 1/2 Tbsp Chickpea flour
Salt and pepper to taste
Soya milk
Rice bran oil

Picture of freshly grated potatoes.

How to cook a vegan hash brown recipe

Peel and grate the potatoes into a clean tea towel.

Close the towel with the potatoes inside.

Squeeze all the excess water from the potatoes by using your hands.

The potatoes will feel more dry.

Place the potatoes into a bowl add the chickpea flour with salt and pepper to taste.

Stir the chickpea flour into the potatoes, the potatoes will not be fully coated with the flour - this is ok because if too much flour is added the hash browns will taste of chickpea dough.

Add a tablespoon of milk at a time to bring the vegan hash brown mixture together. Be sure to mix in between each spoonful of milk so that too much milk is not added. The hash brown mixture should be wet but not sloppy.

Heat a large frying pan on a medium heat.

Add some oil and drop a spoonful of the hash brown mixture into the pan - flatten with the back of the spoon.

A cooking ring can also be used for perfect circles of hash browns.

Cook for a few minutes then turn over the hash browns and cook for a few minutes on the other side.

Turn the heat down a little and keep turning the hash browns over until they are fully cooked.

Once cooked place onto to kitchen paper and dab with paper to remove excess oil.

Enjoy Chef Jeenas vegan hash brown recipe.

Chef Jeena has been busy cooking traditional British breakfasts this week (Vegan fry up recipe- coming soon- keep logging on).

Try out some more of Chef Jeenas recipes

Vegan vegetable fritters recipe


Chitra said...

Hello chef,first time here..thanks for this quick and simple recipe..Willl surely try this:)

Rosa's Yummy Yums said...

Delicious looking!



Ann said...

WOOO!! looks too good and colorful.

Parita said...

What gorgeous clicks Jeena!!! delicious potato hash brown dish!

Gita said...

Wow...chickpeas flour in hash this vegan version! The patties look so brown and crispy :)

Pooja said...

Wow vegan hash brown! Looks so delicious! I always prefer home made ones but never imagined making without egg. Fabulous :)

Karine said...

I am not vegan, but these hash browns look great!

rekhas kitchen said...

wow Jeena they looks so crisp and delicious nice brown color

Justin said...

great step-by-step photos...

Dhanggit said...

I've always loved hash brown but i never tried making one..thanks for sharing this easy recipe!! can't wait to try!

lissie said...

wow, harsh browns are so easy to make and yummy too! you are so innovative...!

Erica said...

droooooool. Good hash browns totally make an awesome breakfast! Love this recipe- simple and veggie friendly...I love it!

Megan said...

Those hash browns look delicious! I never thought about how regular hashbrowns were not vegan before. I like this recipe : )