Growing up, my dad used to always cook a huge breakfast on Christmas morning – it definitely wasn’t vegan, but it was our tradition. This year, I’ll be making a big brunch on Christmas morning for myself and my husband – and these Homemade Cheesy Chive Hashbrowns will definitely be the star of the show!
These take a bit of preparation time – but you can reduce the preparation time significantly if you use a food processor to shred the potatoes. I have this food processor and I used the medium shredding blade. I’ve also used a regular cheese grater, but trust me – the food processor takes way less time.
Yesterday’s holiday recipe: Candy Cane & Pretzel Bark
Homemade Cheesy Chive Hashbrowns
These hashbrowns take brunch to the next level. They have way more flavour than store-bought frozen hashbrowns, plus you can control all the ingredients! Serve with tofu scramble or enjoy by themselves with vegan sour cream!
- 5-6 medium sized white or yellow potatoes
- 1 tbsp coconut oil
- 1/4 tsp salt
- 2 tbsp all purpose flour
- 2 tbsp nutritional yeast
- 2 tbsp sliced green onion or chives
- 1/2 tsp garlic powder
- 1 1/2 tsp dehydrated onion flakes (this is optional, but SO delicious – I buy mine in bulk at Bulk Barn and they have completely changed the flavour in my recipes!)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp coconut oil
- Peel and shred your potatoes. If you’re using a food processor, use the medium shred blade. If there are any leftover chunks that didn’t fully shred, you can cut them into similar sized shreds with a knife.
- Transfer the shredded potatoes to a large mixing bowl and fill it with cold water. Using your hands, move the water around so all the starch comes out of the potatoes. There should be lots of bubbles in the water, and it should get cloudy. Drain the water and repeat, just to make sure you get all of the starch out.
- Drain the potatoes again and put them into a cheesecloth or nut milk bag. I actually don’t have either, so I use one of my reusable produce bags (or you could use a clean kitchen towel).
- Squeeze out all the water until the potatoes are dry.
- Heat 1 tbsp of coconut oil in a large non-stick skillet. Add in your potatoes, sprinkle in 1/4 tsp of salt and cover the pan. Let the potatoes cook for 10-15 minutes, stirring occasionally. They might start to get a bit crispy, but that’s fine. You want to cook the potatoes until they are cooked through and don’t have that uncooked, starchy potato taste.
- After 10-15 minutes, transfer the potatoes back into a large mixing bowl or onto a plate (I use a plate so they cool down faster). Let them sit for 10 minutes or so, just so they aren’t painfully hot, because you have to handle them with your hands.
- When the potatoes have cooled down, add in 2 tbsp of all purpose flour, 2 tbsp of nutritional yeast, 2 tbsp chopped green onion or chive, 1/2 tsp garlic powder, 1 1/2 tsp dehydrated onion flakes, 1/2 tsp salt and 1/4 tsp pepper. If you want, you can add in 2-3 tbsp of shredded vegan cheese at this point. I love adding in Earth Island cheddar shreds (if you’re American, the company is called Follow Your Heart). Stir so all the ingredients are well-combined. The flour will make everything stick together, so it should feel like a dough.
- Add 1 tbsp of coconut oil to your nonstick pan and melt it on medium heat.
- Using your hands, take approximately 1/4 cup of the potato mixture and shape it however you’d prefer – I usually do rectangles, but you could definitely make circles (or even something fancier like a heart!). This recipe should make 6 hashbrowns, depending on how big you make them. Place them in the pan and cook each side for 4-5 minutes, or until they are golden brown. Serve immediately with vegan sour cream or ketchup!