Vegan Hash Brown Stacks

Vegan Hash Brown Stacks

serves 4 cooks in 15 mins difficulty two

The Ingredients

5 cups loosely packed finely grated russet potatoes (about 3 potatoes)

2 cloves garlic, minced

1/4 cup fresh chopped cilantro 

1/2 cup corn kernels 

2 Tbsp coconut oil, melted

1 1/2 Tbsp cornstarch or arrowroot starch 

1/2 tsp each sea salt and black pepper 

2 avocados, sliced

1 cup quartered cherry tomatoes

1 cup your favourite salsa


In a large bowl, add grated potatoes, garlic, cilantro, corn, oil, starch, salt, and pepper. Stir to combine.

Form the potato mixture into hash brown pancakes, about 2 inches in diameter.  

Heat a large skillet over medium-high heat with 1 teaspoon of your preferred oil. Once hot, add potato pancakes in batches, cooking until golden on both sides, about 3 to 4 minutes per side. 

Remove from heat to a baking sheet. 

To assemble, top 4 hash browns with 2 to 3 slices avocado and 1 Tbsp cherry tomatoes. Top with 2 tsp salsa and top with another hash brown. Repeat layers again, finishing with a hash brown. 

Serve immediately.

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