Cheesy Hash Browns

We usually turn to this recipe on the weekend and serve the hash browns alongside fried vegetables, sautéed spinach and a generous dollop of ketchup!

• The vegan cheese we use is similar to cheddar cheese, so it’s not too overpowering.
• You can find ground flaxseeds at most health food stores and it’s a great substitute for eggs. We use the seeds in this recipe to create a flax egg, which helps bind all the ingredients together.

Print Pin

No ratings yet

Cheesy Hash Browns

Serves 10 hash browns

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Ingredients

• 1 tbsp ground flaxseeds
• 800 g (28.2 oz) potatoes peeled
• 2 carrots grated
• 1 onion finely chopped
• 3 garlic cloves peeled + chopped
• handful of fresh parsley finely chopped
• 100 g (3.5 oz) vegan cheese grated
• 1 tbsp chickpea flour
• salt + pepper

Instructions

• Preheat the oven to 180°C fan / 400°F.
• Make a flax egg by combining the ground flaxseeds with 2 tbsp of water in a small bowl and leave to one side so the mixture thickens.
• Meanwhile, grate the potatoes, then use a tea towel to remove as much moisture as possible by folding the towel around the grated potato and squeezing the excess water into a bowl.
• Add the potato to a mixing bowl, along with the carrot, onion, garlic, parsley, cheese, flax egg, chickpea flour and generous pinches of salt and pepper.
• Use a wooden spoon to combine all the ingredients together. Then take a small handful of the mixture and place it on a tray lined with baking paper. Shape the mixture into a small rectangle roughly 1 cm thick, then repeat until all of the mixture is used up.
• Bake in the oven for 30-40 minutes or until the hash browns become golden brown.
• Serve and enjoy!