I get a lot of questions about how I am able to make perfectly crispy hash browns without using any oil, so I thought it was time to get a recipe and video prepared showing exactly how I do it. I also know that a lot of my viewers have nice non-stick pans, which are also great for making oil free crispy hash browns. With that in mind I know many of you are new to this way of eating and might be more comfortable using the oven to make your hash browns. In this recipe I am using a frozen shredded potato that I purchase from the grocery store as the base of this recipe. These are normally found in the frozen section near the frozen vegetables (broccoli, peas, green beans, etc). You can also use freshly shredded potatoes in this recipe, just be on high alert watching them bake to ensure they do not get too crispy on you. I really enjoy making a ton of different variations of this recipe, so feel free to get creative and if you go ahead and give this recipe a try let me know what you think and share a picture on my facebook page of how it turned out for you.
Here's the Ingredients!
4 cups of frozen shredded potatoes
2 tbs pickled jalapeños
1 tsp sriracha
1 tsp ketchup
Pre-heat the oven to 400 F
Lay the frozen shredded potatoes onto a baking sheet lined with parchment paper
Bake at 400 F for 15
Bake for another 5-10 minutes until the hash browns reach your desired level of crispness
Place the pickled jalapeños on top of the cooked hash browns
Drizzle 1 tsp of sriracha and ketchup over your hash browns
- Plant Based Gabriel