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Vegan hash brown recipe gluten-free feature

Gluten-Free Vegan Hash Brown Recipe (Plus Top Tip!)

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  • Author: alicia gonzalez tome
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3-4 serves 1x
  • Category: Side, breakfast, brunch
  • Cuisine: Australian
  • Diet: Vegan

Description

This gluten-free vegan hash brown recipe infused with aromatic rosemary offers the perfect crispy, healthy and easy-to-make bite! Ideal to have for breakfast or brunch, or as a side dish with lunch or dinner. Plus top tip for extra crispy hash browns without deep frying!


Ingredients

Scale
  • 3 medium brown potatoes peeled & grated
  • 3 green onions finely diced
  • 6 tbsp of tapioca flour
  • 3/4 tsp of salt
  • 1/4 tsp of ground black pepper
  • 3/4 tsp of onion powder (optional)
  • 1,5 tbsp of fresh rosemary chopped (SUB dried rosemary)

Instructions

  1. Prepare the potatoes: Peel and wash the potatoes. Grate the potatoes using the large holes of a box grater. Transfer to a milk bag or clean tea towel, and squeeze to remove as much liquid as possible. This step is a must to ensure all the excess moisture is removed, and the hash browns hold well together.
  2. Combine all ingredients: Transfer all ingredients to a large mixing bowl and combine well.
  3. Cook hash browns: Grab a handful of the raw potato mixture and shape small balls with your hand. Add a drizzle of olive oil to a non-stick pan on medium-high heat, add the raw potato balls, and press down with a spatula to create the patty shape. Cook for about 5 minutes until golden brown, and flip. Cook another 5 minutes more until golden brown and cooked inside.
  4. TOP TIP for extra-crispy hash browns: After pan frying the patties, transfer them to the air fryer and cook at 200C/392F for 5-8 minutes.

Notes

Important! Make sure you remove all the excess water from the shredded potatoes. Otherwise, the patty mixture will be too wet and won't hold together when pan-frying.

Storage: Store the leftover hash browns in an airtight container in the fridge for up to 3-4 days.

Reheating: Heat the hash browns on a frying pan on medium heat with little oil for a few minutes on each side, in the air fryer for 5 minutes at 200C/392F, or in a sandwich press.

Other flours​: like all-purpose gluten-free flour blend or corn starch can work well instead of tapioca flour.

Get creative with the herbs and spices: you can also add garlic powder or another type of herbs like parsley, thyme, or Italian blend.