No Shame Hash Browns


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.



  • 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


  • 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

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