Vegan hash browns recipe (which also conveniently doubles as a vegan latkes recipe). Gluten-free, and can be made oil-free by baking instead of frying.
- 565 gr yellow potatoes
- 1/2 cup white rice flour*
- 1 small onion
- 1 tsp salt, divided
- freshly ground black pepper to taste
- oil for frying (if using)
1. Shred potatoes evenly using a food processor with a shredder attachment (or alternatively grate into even shreds using a hand grater). Transfer the potatoes onto a clean kitchen towel and spread them out in an even layer. Sprinkle evenly with 1/2 a tsp of salt.
2. Next, gather the edges of the towel closed and twist the towel to enclose the potatoes in it in a bundle. Place the towel bundle into a strainer, and set it over a large mixing bowl. Set aside for about 15 minutes. At the end of the 15 minutes you should see some liquid at the bottom of the bowl.
3. Pick up the potato bundle towel (making sure it’s still twisted closed) and remove the strainer. Squeeze the potatoes in the towel as best as you can (put some elbow grease into it!) — keep squeezing until no more liquid comes out (this will take a few minutes). You’ll be left with a bowl of liquid that looks like this:
Carefully pour this liquid out into the sink, however you’ll notice that there’s a layer of firmer white starch hiding underneath all that liquid and “glued” more solidly to the bottom of the bowl — do not discard that! You’ll need it in the recipe. It should look like this after the liquid is poured out:
4. Place the shredded potatoes into the mixing bowl with the starch in it. Shred the onion using the food processor or a hand grater into the same shape as the potatoes, and add them to the bowl. Add all remaining ingredients (except the oil for frying..) to the bowl and mix everything thoroughly with your hands (especially making sure to scrape off the starch from the bottom of the bowl and making sure it’s mixed through the mixture).
5. If frying (see next step for baked / oil-free option): Heat up some oil in a non-stick frying pan on medium heat. Pick up about 2 tbsp of the mixture (you can use a 2 tbsp cookie scoop for even measuring, or just eyeball), place on your hand and shape it into a rough ball / lump and then flatten lightly with the other hand. Note: don’t over-shape it with your hands — you just want to press the mixture together lightly, enough so it sticks until it reaches the frying pan.
Carefully place this on the edge of a spatula, and then place in the pan to fry (placing on spatula is important so you don’t burn yourself — oil droplets will jump out when pancakes go in and you don’t want to have your hand so close in there). Fry on each side for a few minutes until they turn golden.** Remove and set onto a paper towel lined plate. Repeat with the remainder of the mixture. Serve warm and enjoy!
6. If baking (instead of frying): Pre-heat oven to 420F. Line a large baking tray with parchment paper. Shape the mixture into small flattened lumps with your hand (see previous step for details) and place onto the parchment paper. Bake for 20 minutes, then flop the hash browns over and bake for 10 minutes more. Cool the tray off on a wire rack for a few minutes and enjoy!
*Can alternatively use an all purpose gf baking mix, regular all purpose flour, or brown rice flour.
**Note: if you want them to be more crispy and hash brown-like, press them down into a thinner consistency with a spatula once they are in the frying pan. If you want them more latke-like, keep them a little thicker. Either way, I recommend not going over the 2 tbsp ratio as it makes flipping them and shaping them a lot more manageable.