First things first. I have to admit what got me into hash browns was actually McDonald’s (geez that’s embarrassing). As a vegan and an animal activist, I have an unspeakable past where I ate at McDonald’s and KFC at least twice a week. But that time was gone and I’m a new person now, and the embarrassment has fueled my passion for cooking my own VEGAN hash browns.
Ingredients:
- 1 medium-sized potato, grated
- 3 cherry tomatoes, cut in half (or beef tomatoes, cubed)
- Some arugula, chopped (optional)
- Italian herbs
- 1 Tbs. nutritional yeast (optional)
- 1 Tbs. olive oil
- Vegan cheese (optional)
- Sea salt and pepper to taste
Instructions:
- Drain the grated potato to get rid of excessive water
- Grease the pan and place some grated potato in the middle to make a pancake shape. Remember not to have it too thick, otherwise the middle would take forever to be cooked. Press down occasionally
- Fry for about 10 minutes until both sides are crisp and the middle is cooked
- Season with sea salt, nutritional yeast, pepper, and Italian herbs
- Meanwhile, prepare the salad of tomato/arugula. Serve! 🙂
Makes 2 servings
