These perfectly crispy vegan hash browns cook up in a flash and will go down a treat as breakfast or brunch!
• 3 Large potatoes
• 125ml All purpose flour
• 2 Spring Onions (Chopped)
• 15ml Olive Oil
• 5ml Paprika
• 1.25ml Cayenne Pepper
• 2.5ml Sea Salt
• 2.5ml Ground Black Pepper For Frying: 15ml Olive Oil
Peel the potatoes and then use a food processor to grate them. Add the shredded potato to a bowl and pour water over them. Rinse until the water runs clear and drain well.
Using your hands squeeze out the excess water from the shredded potato and then add to a mixing bowl with the flour, chopped spring onions, olive oil, paprika, cayenne pepper, sea salt and ground black pepper and mix together.
Divide into 6 portions and roll into balls. Then form into a patty shape.
Heat a pan with 15ml olive oil and when hot, add in the hash browns.
Fry until golden and crispy on both sides, around 3-5 minutes each side.
Serve with a dollop of vegan mayo, some tomato sauce and some chopped spring onions on top.