Golden Hash Browns

These golden hash browns are the ultimate brunch snack. They’re perfectly crispy on the outside and fluffy on the inside.

Ingredients

-1 hash browns+

Metric

Method

1. 1

   Prepare 4 square pieces of baking paper approximately 15cm x 15cm (6” x 6”) in size.

   
2. 2

   Peel the potatoes (see notes about the skins). Coarsely grate them, then transfer them to a large mixing bowl. Cover with cold water and use your hands to rinse the shredded potato to remove the starch. Drain and repeat a few times until the water runs clear, then use your hands to squeeze as much moisture out of the shredded potato as possible, leaving the potato in the mixing bowl.

   
3. 3

   Add the garlic to the bowl along with the vegan cheese, oregano, chilli powder, paprika, salt and pepper.

   
4. 4

   Melt the vegan margarine in a small saucepan over a low heat, then transfer to the mixing bowl along with the plain flour.

   
5. 5

   Use your hands to combine all the ingredients together, then divide the mixture into four. Pick up one quarter of the mixture and transfer to one of the square pieces of baking paper. Then, if you have one, use a circle cutter approximately 9cm (3.5″) in diameter to mould the mixture into a patty. Alternatively just use your hands. Repeat until you’ve created 4 hash browns.

   
6. 6

   Heat a little oil in a frying pan over a medium heat and fry the hash browns with a lid on the pan for 8–12 minutes on each side, or until the potato is cooked and crispy. Make sure you don’t overcrowd the pan. Cook the hash browns in batches if necessary.

   
7. 7

   Serve with vegan mayonnaise and chopped fresh chives. Best eaten immediately!