Serve immediately, seasoned with a little pepper.As with the first side, check the underside occasionally so it does not overbrown. When the hash browns are a medium brown, flip them and cook for 5 to 7 minutes more, still with the lid partially off. Cook for 5 to 7 minutes with the lid partially off (this promotes thorough cooking and a crisp surface), occasionally lifting a corner of the hash browns with a spatula to make sure they're not getting too brown (if so, reduce the heat).Place the sliced or grated potatoes into the hot frying pan, spreading the sliced potatoes evenly into a 1-inch layer or the grated potatoes into a ½-inch layer. Preheat a large nonstick frying pan to medium heat (no oil or water is needed).Pat dry the cut potatoes between two paper towels to remove most of the moisture (this will help prevent sticking and will promote browning). Slice each peeled potato by using the coarse blade of a spiral vegetable cutter (see Note) or grate the potatoes using the larger holes on a traditional cheese grater.You can also make these hash browns in the oven if you don't have a non-stick pan. Quality non-stick pans are not cheap, but they are worth it. I have used and liked Berndes and Scan Pan brands. Having a quality non-stick pan makes this recipe a breeze (as well as pancakes and veggie burgers), and results in even browning and, of course, keeps the potatoes from sticking like a charm (stainless steel pans won't work). However, if you don't have one, or aren't planning on getting one, you can still use the below recipe to make oil-free hash browns from freshly grated potatoes. I love this inexpensive little kitchen tool, and wanted to share it with you. The sliced potatoes are like fluffy white ribbons, so when they're cooking, air moves between the strands more thoroughly, and the hash browns don't get overly moist or gluey.

While it can cut any firm fruit or vegetable (apples, carrots, beets, etc.) into a variety of widths, it really shines with potatoes on their way to becoming hash browns. I made them once or twice before from the frozen package (they do come oil-free) as well as grating my own potatoes, and while both were good, they usually end up on the 'too wet and soggy' side of things for my taste.Īnd then the clouds parted and the coolest little slicing tool came into my life! It's called the Benriner Cook Helper Slicer (see photo below there are many other types and brands that also provide a similar effect, but this is the first one I tried and I love it). Potatoes are among my favorite foods, so it's surprising that I've only now, 15 years into my plant-based journey, begun eating hash browns on a somewhat regular basis.

Browne avocado slicer