Description
These baked vegan sweet potato hash browns are crispy, flavorful, and easy to make. Utilizing a combination of grated sweet potatoes, cornstarch, and spring onions, they bake to a perfect golden brown without frying, making them a healthy and delicious vegan breakfast or snack. Served with a tangy, spicy gochujang dip, this recipe is a delightful twist on classic hash browns with an Asian-inspired flavor.
Ingredients
Scale
Hash Browns
- 450 g / 1 lb sweet (orange) potatoes
- Heaped ½ tsp salt
- 1 tbsp olive oil, plus more for brushing
- 2 spring onions, white parts only, finely chopped
- A good grind of black pepper, to taste
- 2 tbsp cornstarch / cornflour, potato starch or tapioca starch
Gochujang Dip
- 80 ml / 1/3 cup neutral tasting vegan yoghurt (natural, such as Nush)
- 1 tsp gochujang paste (ensure gluten free if needed)
- 1 tsp maple syrup
- ½ lime (or lemon) juice, adjust to taste
- Salt, to taste
Instructions
- Grate the Sweet Potatoes: Coarsely grate the sweet potatoes using a food processor or a manual grater to prepare them for the hash browns.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 200° C / 390° F (no fan). Prepare a baking sheet, preferably an old-fashioned aluminum one, and have a round cookie cutter or egg ring (about 8 cm / 3″ diameter) ready.
- Salt and Rest: Add the heaped ½ tsp salt to the grated potatoes and let sit for 15 minutes to draw out moisture.
- Remove Excess Moisture: Place the potato mixture in the center of a clean muslin cloth or kitchen towel and squeeze out all excess liquid. You should remove approximately 120 ml / ½ cup of liquid. Let the liquid sit for a bit so starch settles, drain the water, and add the settled starch back into the potatoes.
- Mix Ingredients: Stir in 1 tbsp olive oil, finely chopped spring onions, black pepper, and 2 tbsp cornstarch into the potato mixture to bind and flavor the hash browns.
- Form Hash Browns on Baking Sheet: Brush or spray the baking sheet lightly with oil. Place the cookie cutter on the oiled area and pile the mixture inside to just under 1 cm (0.35″) height without compacting too much. Use a fork to spread the mixture evenly to the edges but keep it loose to ensure thorough cooking and a tender texture. If freeforming, use a spoon and lightly shape without pressing down too firmly.
- Bake First Side: Bake in the preheated oven for 15 minutes. After baking, use a flat, flexible spatula to carefully loosen and detach each hash brown from the baking sheet, handling gently as they will be fragile.
- Flip and Bake Second Side: Brush the baking sheet again with oil. Flip each hash brown so the uncooked side sits on the oiled spot. Bake for an additional 10-15 minutes until golden and crispy on both sides.
- Prepare the Gochujang Dip: In a small bowl, mix together the vegan yoghurt, gochujang paste, maple syrup, and lime juice. Season with salt and extra lime juice to taste, adjusting the tanginess and spiciness as desired.
- Serve: Serve the hash browns immediately sprinkled with a little salt alongside the spicy, tangy gochujang dip for dipping.
Notes
- Sweet potato hash browns are delicious, simple to make, and baked (not fried), making them a healthier option.
- This recipe is vegan and pairs beautifully with the tangy and spicy gochujang dip.
- Do not skip squeezing out the excess moisture and recovering the starch—it is key to achieving crispy hash browns.
- Using an aluminum baking sheet over a non-stick one can yield better crispiness.
- Be gentle when flipping the hash browns to prevent breaking as they are fragile right out of the oven.
Nutrition
- Serving Size: 1 hash brown (approximate)
- Calories: 95
- Sugar: 4.2 g
- Sodium: 318 mg
- Fat: 2.3 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.0 g
- Trans Fat: 0 g
- Carbohydrates: 17.5 g
- Fiber: 2.2 g
- Protein: 1.4 g
- Cholesterol: 0 mg
