Oil-Free Veggie-Tato Hash CRUNCH!

Is that an oxy-moron: Oil-free and crispy in the same sentence? Not any more.


PRINT THE RECIPE HERE:


Oil-Free Veggie-Tato Hash Crunch
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I've struggled and struggled to make hash browns. I was even bad at it in a non-stick pan with loads of oil, but once I gave up the oil and the coated non-stick pans in favor of plain old stainless steel, I pretty much gave up on crispy hash browns. I even tried them in a waffle maker and a George Foreman Grill and found it takes forever (like 30 minutes or more) and we'd be starving waiting for them.

Except that my husband was begging for them.

Plus I wanted to add lots of veggies to it so I thought surely some wonderful vegan blogger on Pinterest would have nailed this by now.

Happily nobody has nailed it just the way I want it and the responsibility has fallen to me. So, I just sliced up everything I wanted in my veggie-tato hash using my handy-dandy Zyliss 2-in-1 slicer, threw it on a SILpat on a cookie sheet, set it in the oven at 425 degrees F and BOOM!

THESE CRISPY VEGGIE-TATO HASH CRUNCH!

Vegan Cooking Level: Beginner

Ingredients:

3 cups frozen plain hash browns (no flavoring)

8 oz. box mushrooms, chopped

1/2 pepper, diced

1 small onion, diced

2 carrots, shredded

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. smoked or regular paprika

1-2 tbsp aqua faba (juice from can of chickpeas)

1/2 tsp each salt & pepper

Optional: half a medium green chilli pepper, chopped fine OR 1/4 tsp. cayenne pepper

Optional: 1/2 tsp. curry powder or other spice blends you love

Throw it down:

Step 1: Preheat oven to 425 degrees F. Slice all the veggies.

Tip: For fast work of slicing any veggies, (literally about 1 minute for all the veggies), I use this my Zyliss 2-in-1 slicer.

Here is how I use my Zyliss 2-in-1 slicer in real life!

Step 2: Arrange the frozen potatoes on the SILpat or parchment paper-lined cookie sheet - the largest size you have. Throw your sliced veggies on top. See how the veggies are all sliced a similar size? That's another bonus of using my slicer. Also, I chose veggies of a similar density so they would all cook to doneness at the same time (adding zucchini or tomatoes, while it sounds delicious, might make for a mushier mixture because they both release a lot of water and cook quicker than the other veggies.)

Step 3: Add aquafaba and spices and toss gently with your fingers to mix. Then, spread veggie mix over the entire space of the pan. You want a thin layer of veggies because a mound veggies will steam instead of roasting crispy. Use an additional pan if necessary or to double this recipe.

Step 4: Roast in a 425 degree F oven for about 15 minutes and then flip, section by section - or just stir around if you don't have the patience for flipping. Nothing will be stuck to the plan - it is an absolute pleasure! Roast for another 5-10 minutes, until you see it turning golden brown. Add hot sauce or any more spices and serve it up CRUNCHY!


Reheat in the air fryer for even more crunchi-ness at 350 degrees F for 5 minutes or so or in a 400 degree oven for about 10 minutes.

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