I get a lot of questions about how I am able to make perfectly crispy hash browns without using any oil, so I thought it was time to get a recipe and video prepared to show exactly how I do it. I also know that a lot of my viewers have nice non-stick pans, which are also great for making oil-free crispy hash browns.
With that in mind, I know many of you are new to this way of eating and might be more comfortable using the oven to make your hash browns. In this recipe, I am using a frozen shredded potato that I purchase from the grocery store as the base of this recipe. These are normally found in the frozen section near the frozen vegetables (broccoli, peas, green beans, etc). You can also use freshly shredded potatoes in this recipe, just be on high alert watching them bake to ensure they do not get too crispy on you.
I really enjoy making a ton of different variations of this recipe, so feel free to get creative and if you go ahead and give this recipe a try let me know what you think and share a picture on my Instagram and Facebook page of how it turned out for you.
Sweet and Spicy Hash Browns make a great vegan and oil-free breakfast that can be cooked and ready to eat in just a few short minutes.
Scale
Ingredients
4 cupsshredded potatoes (fresh or frozen)
2 tbs pickled jalapenos
1 tspsriracha
1 tspketchup
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Lay the frozen shredded potatoes onto a baking sheet lined with parchment paper or a silicone baking mat. Bake the shredded potatoes at 400 degrees Fahrenheit for 20 to 25 minutes or until the hash browns are golden brown and crispy.
Place the pickled jalapeños on top of the cooked hash browns and then drizzle 1 tsp of sriracha and ketchup on top.
Category:potatoes, hash browns, plant based gabriel hash browns
Method:Baking
Keywords: potatoes, hash browns, plant based gabriel hash browns
