If you’re looking for a warm, comforting, and wholesome lunch, these vegan sweet potato hash browns are an absolute must-try. Crispy on the outside, tender on the inside, and packed with subtle flavors from sweet potatoes, spring onions, and a hint of black pepper, this recipe is perfect for a cozy midday meal. Not only are they gluten-free and completely plant-based, but they’re also incredibly satisfying, making them a versatile addition to your lunch rotation.
Sweet potatoes are a fantastic choice for hash browns because they naturally provide a hint of sweetness that pairs beautifully with a touch of salt and pepper. When baked rather than fried, these hash browns are light yet crispy, allowing you to enjoy all the comfort without the guilt. The cornstarch in the recipe is key to achieving that golden, crisp exterior while keeping the interior soft and fluffy.
Ingredients
For the hash browns:
- 450 g (1 lb) sweet orange potatoes
- Heaped ½ teaspoon salt
- 1 tablespoon olive oil, plus extra for brushing
- 2 spring onions, white parts only, finely chopped
- Freshly ground black pepper, to taste
- 2 tablespoons cornstarch, potato starch, or tapioca starch
For the dipping sauce:
- 80 ml (1/3 cup) neutral-tasting vegan yogurt (e.g., Nush natural)
- 1 teaspoon gochujang paste (ensure gluten-free if needed)
- 1 teaspoon maple syrup
- Juice of ½ lime (or lemon), adjust to taste
- Salt, to taste
Instrucions
- Prep the Sweet Potatoes:
Start by grating the sweet potatoes coarsely, either using a food processor or a manual grater. Place the grated potatoes in a bowl and sprinkle with ½ teaspoon of salt. Let them rest for about 15 minutes. During this time, the salt will help draw out excess moisture from the potatoes. - Remove Excess Liquid:
After 15 minutes, transfer the salted potato mixture into a clean muslin cloth or kitchen towel. Squeeze out as much liquid as possible—expect to get around 120 ml (½ cup) of liquid. Let this liquid sit for a few minutes so the starch settles at the bottom. Carefully drain the water and mix the starch back into the potato mixture. This step is essential for creating perfectly crispy hash browns. - Mix the Ingredients:
Add the olive oil, finely chopped spring onions, black pepper, and cornstarch to the drained potato mixture. Stir gently to combine all the ingredients evenly. - Shape the Hash Browns:
Preheat your oven to 200°C (390°F) and prepare a baking sheet. You can use a round cookie cutter or egg ring (approximately 8 cm / 3″ diameter) to shape the hash browns. Lightly brush the baking sheet with olive oil. Place the cookie cutter on the oiled spot and fill it with the potato mixture, piling it up to just under 1 cm in height. Avoid compacting too tightly—the goal is to maintain a loose texture so the hash browns bake evenly. Use a fork to spread the mixture toward the edges. If you prefer a freestyle approach, a spoon works just as well—just tidy up the edges with a knife to avoid burning. - Bake the Hash Browns:
Bake the hash browns for 15 minutes in the preheated oven. Carefully detach them from the tray using a flat spatula—they will be fragile at this stage, so a flexible plastic spatula works best. Brush the exposed side of the baking tray with a little more oil, flip each hash brown, and bake for an additional 10–15 minutes until golden and crispy. - Prepare the Dipping Sauce:
While the hash browns are baking, mix together the vegan yogurt, gochujang paste, maple syrup, lime juice, and salt in a small bowl. Adjust the lime juice and salt according to taste. This sauce adds a creamy, tangy, and slightly spicy element that complements the sweetness of the potatoes perfectly. - Serve:
Serve the hash browns immediately with the dipping sauce on the side. These vegan sweet potato hash browns are perfect for lunch, a light dinner, or even as a snack. The combination of sweet, savory, and lightly spicy flavors makes each bite irresistible.
Tips for Perfect Hash Browns
- Squeeze out all the moisture: This is crucial for crispiness. Don’t skip this step.
- Don’t over-compact the mixture: Loose potato layers allow even baking.
- Use a sturdy baking sheet: An old-fashioned aluminum sheet often produces better results than nonstick pans.
- Pair with your favorite toppings: Avocado slices, fresh herbs, or a dollop of extra sauce make them even more satisfying.
This vegan sweet potato hash browns recipe is nutritious, flavorful, and simple to make. Perfect for a warm and filling lunch, it’s sure to become a favorite in your plant-based recipe collection.
