Description
These baked vegan sweet potato hash browns are a crispy, flavorful plant-based breakfast or snack option. Made with grated sweet potatoes, spring onions, and a blend of natural starches, they offer a delightful texture without frying. Served with a tangy and spicy sriracha maple dipping sauce, they are a healthier alternative to traditional fried hash browns.
Ingredients
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, adjust to taste
- 2 tbsp cornstarch (or cornflour, potato starch, tapioca starch)
Sriracha Dipping Sauce
- 80 ml / 1/3 cup neutral tasting vegan yoghurt (natural Nush or similar)
- 1 tsp sriracha paste
- 1 tsp maple syrup
- ½ lime (or lemon) juice, adjust to taste
- Salt, to taste
Instructions
- Grate Sweet Potatoes: Coarsely grate the sweet potatoes using a food processor or manual grater.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 200°C / 390°F (no fan). Prepare a baking sheet and have a round cookie cutter or egg ring (around 8 cm / 3″ diameter) ready.
- Salt and Rest Potatoes: Add salt to the grated potatoes and let them sit for 15 minutes to draw out moisture.
- Remove Excess Moisture: Place the potato mixture in a clean muslin cloth or kitchen towel and squeeze out all the moisture. Let the extracted liquid settle, then drain off the water leaving the starch at the bottom. Add this starch back to the potatoes to help achieve crispiness.
- Mix Ingredients: Combine the grated potatoes with olive oil, finely chopped spring onions, black pepper, and cornstarch until evenly mixed.
- Shape Hash Browns: Lightly oil the baking sheet and place the cookie cutter on the oiled area. Pile the potato mixture inside the cutter to just under 1 cm / 0.35″ height without compacting it too much. Use a fork to spread it evenly to edges, keeping it loose for even cooking. Alternatively, you can form shapes freestyle with a spoon and tidy edges with a knife.
- Bake First Side: Bake the shaped hash browns for 15 minutes. Carefully detach them using a flexible spatula as they will be fragile.
- Flip and Bake Second Side: Brush the baking tray again with oil, flip each hash brown onto the oiled spots, and bake for another 10-15 minutes until cooked through and crispy.
- Prepare Dip and Serve: Mix vegan yoghurt, sriracha paste, maple syrup, lime juice, and salt in a small bowl to make the dipping sauce. Serve the hot hash browns immediately with the dip.
Notes
- Do not skip squeezing out excess moisture; it’s essential for crispy hash browns.
- Be gentle when flipping as the hash browns are delicate before fully set.
- Adjust seasoning in the dip for desired spiciness and tang.
- Using an aluminum baking sheet yields better crispiness compared to non-stick trays.
- You can substitute lime juice with lemon juice based on availability or preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan, Western
