I must admit that I’ve been feeling a little uninspired to create recipes lately and have been keeping things relatively simple. In the lead up to our wedding and honeymoon, things did get a bit stressful and for the last month or so I haven’t invested as much energy as I usually do into my recipes. So I’m sorry if I’ve fallen short…sometimes things that once used to be enjoyable become a chore and you produce uninspiring and mediocre work.
I hope that you enjoy this recipe as the idea came to me one afternoon when Michael requested some patties but we didn’t have much in the house to make a nice burger or to have them with rice/grains etc. So I saw the onions and potatoes and wanted to use them as the central part of the dish with a nice sauce/dressing.
These hash browns are perfect with a simple green salad to bring some more nutrients and freshness to your meal. I had a salad with avocado, tomatoes, some toasted sunflower seeds with simple olive oil and apple cider vinegar dressing. I called them hash browns because they resemble hash browns more than patties. Since the main ingredient is potato, it seemed like an appropriate choice that everyone can identify with.
I used this vegan mayonnaise which has a strong lemon flavour so it doesn’t work with everything but it complemented the capers and hash browns nicely. You can also make your own from my Vegan Olivier Salad recipe.
For shaping the hash browns, you can use frying rings if you want them all the same size but I personally like the little stringy crispy ends. Adds a nice rustic touch to it 😉
- 2 medium onions, grated
- 700 grams potatoes, washed with skins and grated. Make sure to squeeze out all the extra moisture
- 1 cup gluten free flour
- 1 tsp salt
- Oil for frying
- 1 tbsp capers, rinsed and finely chopped
- 1/4 cup vegan mayonnaise + 1 tbsp water
- Handful coriander, finely chopped for garnish (optional)
- Combine the onions, potatoes, flour and salt in a large bowl. Mix well.
- In a frying pan, add enough oil to cover the pan for shallow frying. Wait for a few minutes for the oil to heat up on low-medium heat.
- With a tablespoon, scoop out a heaped spoon of the mixture and shape in a ball. If the mixture doesn't stick together, don't worry it will when it's in the frying pan. Press the mixture down with the back of the spoon to flatten in the frying pan to create a flat disk. Depending on the size of the pan, you can fry 3-4 hash browns at a time.
- Once one side turns golden brown and a little crispy (takes about 3-4 minutes), with a spatula flip it and press it down with the spatula a little. Fry for the same amount of time and then take off heat. Place on a paper towel lined plate to absorb all the extra oil.
- Continue frying the rest of the mixture. Make sure to add more oil when the oil is half gone.
- For the mayonnaise, combine the store bought or home made mayonnaise, water and capers by stirring well. The consistency should be still thick but a little runnier than the normal mayonnaise consistency for easy drizzling.
- Once you've fried all the hash browns place them on a plate, drizzle with caper mayo and sprinkle with coriander. Best served warm. As I mentioned before this is great with a nice green salad.