You guys!! You have to try these simple 3 ingredients hash browns ASAP. Egg free + gluten free but so delicious and easy to make. They are crispy on the outside and so soft inside.
Vegan and gluten free hash browns
I love hash browns and to be honest I didn’t think you could make typical tasting hash browns without either eggs and/or flour. So I went on a hash brown hunt the past couple of weeks and finely hit the jackpot.
These hash browns are so easily made into a gluten free and vegan affair. A delicious one at that! I have even tried this in my waffle iron and they looked so cute. My kid’s were super confused like, what is this a waffle or chips?! You know they still inhaled them.
Super simple ingredients
In these hash browns are
- Chickpea flour
- Salt (optional)
That’s it. Super simple, wholesome ingredients. A few of these are also major kitchen staple ingredients. So hopefully you may just have these already.
Did you know cooking and cooling potatoes changes the dynamic of a potato? Cooling a cooked potato helps create triple the amount of resistance starch in the potato. This is super beneficial for the gut!
I have a kid with digestive issues so anything to help his gut I am down for. To get this resistant starch benefit I make a batch of these and freeze so we can have the hash browns in the mornings. We just warm back up by throwing in the toaster and boom!
Chickpea flour was the perfect addition help make these hash browns soft inside. I tried with buckwheat flour but felt that chickpea flour held the mixture together nicely. You 100% cannot taste the chickpea flour if this is something that worries you. Chickpea flour really just acts as gluten to hold the shredded potato and onion together beautifully.
Hope you enjoy these hash browns as much as we do. Catch the full recipe below.
VEGAN GLUTEN FREE HASH BROWNS - 3 INGREDIENTS
- 2 large potatoes
- 1 medium onion
- 2 heaped tablespoons chickpea flour
- pinch of salt (optional)
Wash the potatoes, if organic leave skin on and shred.
Once completey shredded squeeze all the juice out and add to a clean and dry bowl.
Cut or shred an onion. If shredding make sure to queeze the juice out as well. (A lot of juice comes out of shredded onion.)
Add the onion on to the shredded potato, add the chickpea flour and salt.
Mix together - get in there with your hands! Throughly mix together and shape into small or medium patties.
On low heat add olive oil and fry the hash browns. Fry on this low heat for around 6/7 mins with a lid on. If you cook on medium or high you will over cook/burn the outside and have a raw middle (no beuno!).
After 6/7 mins flip over and the hash brown should be nice and browned on that side. Cook for a further 6 mins on low.
Once the hash browns are nicely browned and crispy on both sides, cool on a rack and enjoy! I freeze these and bring them out during the week. They kid love them!