Description
These baked vegan sweet potato hash browns are a crispy, flavorful alternative to traditional fried versions. Made with grated sweet potatoes, spring onions, and a hint of cornstarch for extra crispiness, they are baked to perfection without any frying oil. Served with a tangy, spicy gochujang dipping sauce, this recipe is simple, healthy, and perfect for a comforting breakfast or snack.
Ingredients
Scale
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 / cornflour / potato starch / tapioca starch
Dipping Sauce
- 80 ml / 1/3 cup neutral tasting vegan yoghurt (e.g., natural Nush)
- 1 tsp gochujang paste (ensure gluten-free if required)
- 1 tsp maple syrup
- ½ lime (or lemon) juice, adjust to taste
- Salt, to taste
Instructions
- Grate the Sweet Potatoes. Coarsely grate the sweet potatoes using a food processor or a manual grater.
- Preheat the Oven and Prepare Baking Tools. Preheat the oven to 200° C / 390° F (no fan). Prepare a baking sheet (preferably an old-fashioned aluminum one) and a round cookie cutter or egg ring about 8 cm / 3 inches in diameter.
- Salt and Drain Moisture. Add salt to the grated potatoes and set aside for 15 minutes to draw out moisture.
- Squeeze Out Excess Liquid. Place the potato mixture in the middle of a clean muslin cloth or kitchen towel and squeeze out all the excess moisture. You should collect about 120 ml / ½ cup of liquid. Allow the liquid to sit until starch settles at the bottom. Drain the water and add the settled starch back to the grated potatoes for added crispiness.
- Mix Ingredients. Stir in olive oil, finely chopped spring onions, black pepper, and cornstarch into the potato mixture thoroughly.
- Shape the Hash Browns. Brush or spray a little oil on the baking tray underneath where each hash brown will go. Place the cookie cutter on the oiled area and loosely pile the mixture inside just under 1 cm / 0.35 inches thick. Use a fork to spread the mixture evenly to the edges without compacting it too much to keep fluffiness and cook through. Alternatively, you can shape them freestyle with a spoon, keeping them loose and tidying edges with a knife to avoid burning.
- Bake First Side. Bake the hash browns for 15 minutes until they start to firm up but are still fragile.
- Flip and Bake Second Side. Carefully detach each hash brown with a flexible spatula. Brush oil again on the tray surface and flip the hash browns so they rest directly on the oiled sections. Bake for another 10-15 minutes until golden and crispy.
- Prepare the Dipping Sauce. In a small bowl, combine vegan yoghurt, gochujang paste, maple syrup, lime juice, and salt to taste. Mix well until smooth.
- Serve. Serve the hot hash browns immediately with a sprinkling of salt and the prepared gochujang dipping sauce for a flavorful meal.
Notes
- Sweet potato hash browns are baked, not fried, making them a healthier choice that is still crispy and delicious.
- Using the starch settled from the sweet potato liquid is key to achieving crispiness in your hash browns.
- The gochujang dipping sauce adds a tangy, spicy kick that complements the natural sweetness of the potatoes.
- Brush oil on the baking tray to prevent sticking and help with crisping, and use a flexible spatula to carefully flip the fragile hash browns.
- Adjust salt and lime juice in the dipping sauce to your taste preference.
- You can substitute lime juice with lemon juice if preferred.
Nutrition
- Serving Size: 1 hash brown (approx.)
- Calories: 95
- Sugar: 4.2 g
- Sodium: 318 mg
- Fat: 2.3 g
- Saturated Fat: 0.32 g
- Unsaturated Fat: 1.97 g
- Trans Fat: 0 g
- Carbohydrates: 17.5 g
- Fiber: 2.15 g
- Protein: 1.4 g
- Cholesterol: 0 mg
