Description
Crispy and flavorful baked vegan sweet potato hash browns made with simple ingredients and served with a tangy, spicy gochujang dip. These hash browns are naturally gluten-free, oil-brushed for crispness, and perfect for a healthy breakfast or snack.
Ingredients
Scale
Sweet Potato 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 or tapioca starch
Gochujang Dip
- 80 ml / 1/3 cup neutral tasting vegan yoghurt (natural Nush recommended) or vegan cream
- 1 tsp gochujang paste (ensure gluten-free if needed)
- 1 tsp maple syrup
- ½ lime (or lemon) juice, to taste
- salt, to taste
Instructions
- Grate Sweet Potatoes: Coarsely grate the sweet potatoes using a food processor or manual grater to prepare the base for the hash browns.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 200° C / 390° F (no fan). Prepare a baking sheet—an old-fashioned aluminum sheet is recommended over a non-stick one. Have an 8 cm / 3″ diameter cookie cutter or egg ring ready.
- Salt and Drain Sweet Potatoes: Add salt to the grated sweet potatoes and let sit for 15 minutes. Then place the mixture in a clean muslin cloth or kitchen towel and squeeze out all excess moisture. Allow the extracted liquid to sit so starch settles to the bottom. Drain the water and add the settled starch back to the sweet potato mixture for better crispiness.
- Mix Ingredients: Combine the sweet potatoes with olive oil, finely chopped spring onions, freshly ground black pepper, and cornstarch. Mix thoroughly but keep the mixture loose for better cooking texture.
- Shape Hash Browns: Lightly oil the baking sheet. Place the cookie cutter on the oiled area and fill it with the sweet potato mixture to just under 1 cm (0.35″), spreading evenly with a fork without compacting tightly. If freeforming, use a spoon and avoid flattening too much. Tidy edges with a knife to prevent burning.
- Bake First Side: Bake in the preheated oven for 15 minutes. Carefully loosen the hash browns from the tray using a flexible spatula, being gentle as they are fragile at this stage.
- Flip and Bake Other Side: Re-brush the baking tray with oil, flip each hash brown onto the oiled spot, and bake for an additional 10-15 minutes until golden and crispy.
- Prepare Gochujang Dip: In a small bowl, mix vegan yoghurt or cream with gochujang paste, maple syrup, lime juice, and salt to taste. Adjust lime and salt for tanginess and seasoning.
- Serve: Serve the hash browns immediately with a sprinkle of salt and a side of the spicy, tangy gochujang dip.
Notes
- These hash browns are baked, not fried, making them a healthier option that’s still crispy and delicious.
- Make sure to squeeze out all moisture from the grated sweet potatoes to achieve a crispy texture.
- The starch recovered from the sweet potato liquid is key to getting the perfect crispiness.
- Use a flexible spatula for flipping to avoid breaking the delicate hash browns.
- The gochujang dip adds a spicy and tangy kick that pairs beautifully with the sweet potato flavor.
- This recipe is vegan and gluten-free (if using gluten-free gochujang) and suitable for plant-based diets.
Nutrition
- Serving Size: 1 hash brown (approximate)
- Calories: 95
- Sugar: 4.2 g
- Sodium: 318 mg
- Fat: 2.3 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.0 g
- Trans Fat: 0 g
- Carbohydrates: 17.5 g
- Fiber: 2.2 g
- Protein: 1.4 g
- Cholesterol: 0 mg
