Vegan hashbrowns are something I’ve always loved, my favourite junk-ey breakfast food. Even when I used to eat meat, and McDonald’s McMuffins were in my weekly rotation, my favourite part of McDonald’s breakfast was definitely the hashbrowns.
Maybe it’s the potatoes, maybe it’s the oil or the salt – Maybe it’s the feeling of eating chips in the morning without feeling guilt. Needless to say, hashbrowns are banging, and very easy to veganise.
Are hashbrowns vegan?
Most hashbrowns are made up of easy to source ingredients, such as potatoes, oil and salt. If you were to buy hashbrowns from frozen, you may see some variations with traces of egg, as well as gluten, and other potential additives.
When you make ’em homemade however, you avoid all types of nastiness and can focus on making hashbrowns out of what actually makes it taste nice, potatoes.
Are hashbrowns easy to make?
This recipe is so easy to make, if seasoning didn’t count as ingredients, this would be a one ingredient hashbrown recipe.
All it takes to make the perfect golden hashbrowns is grated potato (drained of its water), salt, pepper, and paprika, garlic powder (if you’re like me).
I personally enjoy these alongside a big breakfast, which I usually make time for in advance, on a weekend most of the time.
These alongside some baked beans, avocado toast, fried mushrooms and vegan sausage is a big breakfast more filling than the traditional (probably cause of all the carbs!)
Hopefully you enjoy these 3 ingredient golden hashbrowns, they can be both fried and baked, but in this case I was impatient and had ’em fried up – Was not disappointed.
If you like this recipe feel free to bookmark and share with your friends, very easy, a go-to for breakfast, or even a quick snack.