Okay, folks, let's talk about the unsung hero of the breakfast table: the humble hash brown! But not just any hash brown, we're talking about the crispy, golden, oven-baked kind that won't leave you feeling like you need a nap afterwards. I'm Chef Spudley, and today I'm revealing my not-so-secret method for achieving hash brown perfection without the deep fryer drama.
We all love a good latke (or latkesh, if you're feeling fancy!), but let's be real, frying is a pain. Plus, they're so addictive, it's easy to get carried away and wave goodbye to those healthy eating plans. So, I've been on a mission to create a baked version that's just as satisfying but without all the fuss (and grease!).
After what felt like endless days of potato experimentation – seriously, my kitchen looked like a spud-themed science lab – I’ve finally nailed it. We're talking about two fantastic versions today: one with raw potatoes for maximum crisp, and one with parboiled potatoes for a slightly softer, mashier interior. Both deliver that all-important crunch, and both are ridiculously easy to make.
The Crispy Chronicles: Two Ways to Hash Brown Heaven
Version 1: The Raw & Ready Hash Brown
This method is all about that pure, unadulterated potato crisp. We're going straight from the grater to the oven, with a quick detour to squeeze out the excess moisture. Don't skip this part – it's the secret to avoiding soggy sadness! Here's how:
- Grate 450g of starchy potatoes (like Maris Piper) coarsely. You can use a food processor or a manual grater – whatever you have on hand.
- Mix the grated potatoes with a heaped 1/2 tsp of salt, a finely grated or chopped shallot, and a good grind of black pepper.
- Let the mixture sit for 10 minutes, this will help release some of the moisture
- Squeeze out all the liquid using a muslin cloth or kitchen towel. But don't throw away that starchy water. Scoop the starch that's settled to the bottom and mix it back in to the potatoes - this is the secret to maximum crispiness!
- Preheat your oven to 180°C (355°F) and get a non-stick baking sheet ready. Use a cookie cutter or egg ring to create perfect circles, but don’t pack the mixture. You want it loose so it cooks all the way through.
- Bake for 20 minutes, flip, and bake for another 15-20 minutes until golden brown and crispy.
Version 2: The Parboiled Perfection
Want that melt-in-your-mouth interior with a satisfying crunch? Then this version is for you. The parboiling step gives the hash browns that lovely mashy texture inside:
- Parboil the potatoes for 5 minutes, drain, and let them cool.
- Grate the cooled potatoes and mix them with the salt, shallot, and pepper. There's no need to squeeze out any liquid for this version
- Preheat the oven to 200°C (390°F). Form hash browns using cookie cutters (don’t press down the potato mixture).
- Bake for 10 minutes, flip, and bake for another 10-15 minutes.
Serving Suggestions
These hash browns are incredibly versatile. They go great with vegan sour cream, ketchup, or guacamole. For a complete breakfast, serve them with garlicky spinach and oven-roasted tomatoes.
Nutritional Notes:
Each hash brown clocks in at about 82 calories, with a modest 2g of fat. They're a good source of carbs and contain a touch of protein too. A much healthier option than their fried counterparts!
A Final Word (from a slightly sleepy Spudley)
And there you have it – crispy, delicious, guilt-free baked vegan hash browns. Now, if you'll excuse me, I’m off to find my comfiest blanket. But before I do, I want to encourage you to give these a go. And if you make them, tag me in your creations using #spudleyskitchen on Instagram. I can't wait to see your take on this classic.
Until next time, happy cooking (and napping!).