I have a special place in my heart for hash browns. To me, they represent American diner food at its best. Cooked well, they are a hearty way to start the day. However, as we all know, they have a tendency to be loaded with butter and cheese and here at Peaceful Dumpling, we try to go for healthier and more nourishing options instead. After all, you want to start your day energized and ready to do your best – not doubled over in a slump with a food baby to tend to!
An easy way to make hash browns healthier is to bake them rather than fry them. Add in a muffin pan and you’ve got neat and easy portion control too. This recipe for vegan hash browns is hearty, warm and nourishing. These can be meal-prepped and frozen, and therefore are a great make-ahead breakfast or brunch. They are gluten-free (woohoo!) and light–while still loaded with good stuff!
If you’re in a bit of a breakfast rut and craving something more savory, I highly encourage you to give these vegan hash browns a try. Serve with leafy green veggies, a tofu scramble, a side of fruit, or as is. If freezing, simply pop into the oven for 20 minutes when you want to reheat them and ensure they are piping hot in the middle.
GF Fully Loaded Vegan Hash Browns
- 4 Cups Potato (grated)
- 2 Cups Zucchini (grated)
- 1/4 Cup Red Pepper (finely chopped)
- 1/2 Cup Scallions (finely sliced)
- 2 Tablespoons Arrowroot Powder
- 2 Tablespoons Nutritional Yeast
- 4 Tablespoons Olive Oil
- 1 Teaspoon Salt & Pepper
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Smoked Paprika
- 1/2 Teaspoon Chilli Powder
- Hot Sauce (For Serving)
1. Preheat oven to 360°F/180°C and grease 18 x muffin wells.
2. Grate potato and zucchini, squeezing out as much water as possible. This is really important so as to avoid soggy hash browns. I do this by putting the grated veg into a fine sieve and squeezing down with my hand. Once you’ve got out all the moisture you can, place in a large bowl.
3. Add in all other ingredients and combine with a large wooden spoon.
4. Using a tablespoon, fill the wells and pack the mixture down.
5. Bake in the oven for 25 minutes before increasing the temperature to 410°F/210°C and baking for another 10 minutes. When they are ready, the tops should be golden-brown and the edges crispy.
6. Once removed from the oven, leave to rest for at least 5 minutes. Then, loosen the edges with a knife and gently remove from the pan. Serve with favorite hot sauce or other condiments of choice.
Also by Kat: Vegan Zucchini Breakfast Muffins
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Photos: Kat Kennedy