Vegan Crispy Hashbrown Patties
Transform your morning routine with these indulgently golden Vegan Crispy Hashbrown Patties—a plant-based twist on a classic breakfast favorite. Made with freshly grated Russet potatoes and seasoned to perfection with nutritional yeast, garlic powder, and onion powder, these patties boast a rich, savory flavor that pairs wonderfully with their irresistibly crunchy exterior. The secret to their perfect crisp? Draining excess moisture from the potatoes and using arrowroot powder as a natural binder. Ready in just 40 minutes, these pan-fried delights are cooked to golden-brown perfection in olive oil, making them an ideal vegan-friendly breakfast, brunch centerpiece, or a crispy side dish. Perfect your morning spread with these easy-to-make hashbrowns that are as versatile as they are delicious!
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Ingredients
- 4 large Russet potatoes
- 3 tablespoons Arrowroot powder
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
Directions
Step 1
Peel and grate the Russet potatoes using a box grater. Transfer the grated potatoes to a large bowl of cold water and let them soak for about 5 minutes. This helps remove excess starch.
Step 2
Drain the potatoes and place them onto a clean kitchen towel. Squeeze out as much excess moisture as possible. This step is crucial to ensure the hashbrowns become crispy.
Step 3
In a large bowl, combine the drained potatoes, arrowroot powder, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Mix well until all the ingredients are thoroughly incorporated.
Step 4
Divide the mixture into 8 equal portions and shape each portion into a patty approximately 1/2 inch thick.
Step 5
Preheat a non-stick skillet over medium heat and add 1.5 tablespoons of olive oil.
Step 6
Place 4 patties in the skillet at a time, ensuring they do not overcrowd. Cook for about 5 minutes on each side or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
Step 7
Once each batch is cooked, transfer the patties to a plate lined with paper towels to drain excess oil.
Step 8
Before adding the second batch of patties, add the remaining olive oil to the skillet.
Step 9
Serve the hashbrown patties warm as a delightful vegan breakfast choice or as a side dish.
Nutrition Facts
| Serving size | (1287.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1684.7 |
| Total Fat 42.1g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2541.9mg | 0% |
| Total Carbohydrate 292.3g | 0% |
| Dietary Fiber 24.5g | 0% |
| Total Sugars 13.9g | |
| Protein 41.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 208.9mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 6987.3mg | 0% |
Source of Calories