Crispy Gram Flour Hashbrowns

We’ve all tried it before, the classic potato hash brown, with the main ingredient being one of the world’s most commonly used veggies, the humble potato. 

This recipe calls for 3 simple ingredients, potatoes, gram flour and onion – With seasonings of course, and well, oil.

Are hash browns gluten free?

Typically when it comes to buying store-bought frozen hash browns, there tends to be flour snuck into the ingredients mix, when it’s really not necessary.

Our other 3 ingredient hash brown recipe is also gluten free, but this one takes the cake with a unique flavour and texture combo. 

Do you need to grate potatoes for hash browns?

You don’t always need to grate potatoes for good hash browns. This recipe calls for small cut potatoes, which you cut thinly then cube to get a nice chunky texture.

This results in nice hearty hash browns that are perfect for a loaded breakfast. 

Are hash browns vegan?

Most hash browns from the store are naturally vegan, with gluten being the problematic ingredient commonly used in them.

Even Mcdonald’s hash browns are accidentally vegan – Well, the UK ones at least. Always check with a restaurant or ingredients (if you’ve got access) if you’re not sure. 

Can you use gram flour in hash browns?

Although not a typical ingredient in hash browns, for those avoiding gluten, you’d be pleasantly surprised with how gram flour works for them. Other recipes where we use gram flour include onion bhajis, where the crispiness from the bhajis is the key factor to it. 

We hope you love these gram flour hash browns, or slightly onion-ey potato hash browns, whatever you choose to call it. If you liked this recipe feel free to bookmark for future reference, share with a friend, or leave a comment with your results!

Thanks for stopping by, and stay blessed. 

Print Recipe
Gram flour hashbrowns
A simple hashbrown recipe incorporating the nutritional ingredient of gram flour, made from ground chickpeas.
Prep Time 10 Minutes
Cook Time 12 Minutes
Passive Time 22 Minutes
Prep Time 10 Minutes
Cook Time 12 Minutes
Passive Time 22 Minutes
  1. Start off by washing your potatoes under running water, getting into the crevices to get rid of excess dirt.
  2. 2. Peel an onion and cut into thin strips, then into small cubes, set aside. Do the same with the small potatoes, being careful to ensure the potato cubes are small enough to cook through, no more than 1/2 a cm in length or width, they don’t need to be uniformly perfect.
  3. 3. Add onion and potato into a large mixing bowl, followed by gram flour, all purpose, Italian herbs, salt, pepper and chilli powder (if you choose to), then combine with a mixing spoon.
  4. 4. Be sure to mix well to ensure there’s no loose gram flour in the mix, the goal is to have a thick-fish mix that holds fairly well. Don’t be discouraged if it falls apart a little, the cooking will make sure it hold together.
  5. 5. Heat oil on a frying pan, and once hot, scoop in a handful of mix, using your hands to mould it roughly, place into the hot pan. You should be able to add 2-3 hash browns at once.
  6. 6. Cook on a medium heat for 2-3 minutes, pressing the mix firmly into the pan to help it hold its form. Once cooked and more solid, flip to the other side, and repeat the process twice.
  7. 7. Once hash browns are cooked, transfer to a bowl lined with kitchen towel or a draining rack.
  8. 8. Once excess oil is taken off the hash browns, serve with your favourite vegan breakfast foods.
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