I Didn’t Always Like The Hash Brown
Today, I am here to share with you my ultimate hash brown recipe. It’s vegan friendly and delicious! As a kid and a teenager I didn’t really see the big fuss with hash browns, every time I had one it was just greasy and disgusting. The thought of it with my breakfast made me feel a bit squeamish until I tried one that had been cooked in the oven. It wasn’t greasy and it wasn’t over or under cooked and it was yummy. So since then I have loved a good hash brown but I pick and choose where I get them from.
This time last year me and my boyfriend (Jonathan) went to this amazing breakfast cafe in Liverpool. I think it was called Moose Coffee, there was a queue down the street just to get in the door but it was amazing. The breakfast was so perfect and the hash browns were unforgettable. If you ever get the chance to go then do it because it’s one of those places that you will never forget. Anyway that is where I got my hash brown inspiration because one of their ingredients was multi-grain mustard and it really brought the rosti to life.
Lately, I have been trying to think of some vegan recipes, even though I’m not vegan myself I do like to try new things. When I was creating this recipe I realised it was a perfect vegan recipe and lets face it they are hard to come by. So yes this recipe is both vegan friendly and delicious so enjoy.
The Preparation of The Rosti
Firstly you need a good potato, I used a pretty big baking potato and I didn’t peel it because I quite like the skin but it’s up to you. You can experiment with sweet potatoes if you want but that’s a recipe for another day. Grate the potato and then rinse with cold water. Once all the starch is gone, start squeezing out as much moisture as possible, this part can get quite messy but that’s what makes it fun! Once it’s pretty dry put it into a bowl and add half a diced onion. Next add 1 clove of garlic (grated or diced) and add 2 teaspoons of multi-grain mustard. Season with Salt and Pepper and mix together with a fork so that the mustard gets spreaded evenly. Hopefully it will look like this at this point:
Let the Frying Commence
You’ve got your hash brown mixture ready, you just need to cook it. Get a non-stick frying pan and add a tablespoon of Olive Oil, once the oil is hot add your hash brown mixture. Now get your spatula and press it down. You can either make lots of individual rostis which would be easier or do one large one like I’ve done. After about 5 minutes on medium heat check the underneath to see how brown it is, if it’s a nice golden brown it’s ready to flip, if not keep cooking. Once flipped, cook for a further 5 minutes on that side. Flipping is the hardest part which is why it’s a bit easier to do small individual ones but I like to be a bit adventurous.
Once cooked on both sides serve with some fried baby plum tomatoes and season with salt and pepper. I like to have it with a nice black coffee too. There you have it, my ultimate hash brown that’s vegan friendly, easy to make and delicious. Let me know what you think
- 1 large Baking Potato
- 1/2 Onion (diced)
- 2 tsp Multi Grain Mustard
- 1 Clove Garlic (grated)
- 1 tbsp Olive oil
- Salt and Pepper to Season
- Serve with Fried Baby Plum Tomatoes
- Grate the potato and rinse fully to remove the starch
- Squeeze out the liquid from the potato and put into a bowl
- In the bowl add the diced onion, garlic and mustard.
- Season with salt and pepper and mix together with a fork
- Heat up the olive oil in a frying pan and add the hash brown mixture to the pan
- Flatten the mixture with a spatula and fry on medium heat for 5 minutes or until golden brown on the bottom
- Flip the hash brown and cook for a further 5 minutes until golden brown on both sides
- Serve with friend tomatoes and season.
It would serve 1 person on it's own but could serve up to 4 as a side to a full breakfast.
There you have it, my ultimate hash brown that’s vegan friendly, easy to make and delicious. Let me know what you think