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Baked Vegan Sweet Potato Hash Browns with Gochujang Dipping Sauce Recipe

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4.4 from 13 reviews

This recipe features crispy baked vegan sweet potato hash browns made with grated sweet potatoes, enhanced with spring onions and a blend of cornstarch to achieve the perfect texture. Baked to golden perfection in the oven, these hash browns are served with a tangy and spicy gochujang dipping sauce, making for a delicious and wholesome breakfast or snack option.

  • Total Time: 50 minutes
  • Yield: Approximately 8-10 hash browns (depending on size)

Ingredients

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

Dipping Sauce

  • 80 ml / 1/3 cup neutral tasting vegan yoghurt (e.g. natural Nush)
  • 1 tsp gochujang paste (ensure gluten-free if required)
  • 1 tsp maple syrup
  • ½ lime (or lemon) juice, adjust to taste
  • Salt, to taste

Instructions

  1. Grate Sweet Potatoes: Coarsely grate the sweet potatoes using a food processor or a manual grater to prepare the base of the hash browns.
  2. Preheat Oven and Prepare Equipment: Preheat your oven to 200° C / 390° F (no fan). Get a baking sheet ready and have a round cookie cutter or egg ring approximately 8 cm / 3″ diameter on hand.
  3. Salt and Rest: Add the heaped ½ tsp salt to the grated potatoes and set aside for 15 minutes to draw out moisture.
  4. Remove Excess Moisture and Recover Starch: After resting, place the potato mixture in a clean muslin cloth or kitchen towel and squeeze out all excess moisture—expect about 120 ml / ½ cup of liquid. Let this liquid sit so starch settles at the bottom, then drain the water away and add the settled starch back to the potatoes to help crispiness.
  5. Mix Ingredients: Stir in 1 tbsp olive oil, finely chopped spring onions, black pepper, and 2 tbsp cornstarch into the drained sweet potato mixture until well combined.
  6. Shape Hash Browns: Lightly oil the baking tray using a brush or oil spray. Place the cookie cutter on the oiled area and gently pile the mixture into it to just under 1 cm / 0.35″ thick, spreading evenly with a fork without compacting too much to allow thorough cooking and avoid toughness. Alternatively, shape loosely with a spoon and tidy edges with a knife.
  7. Bake First Side: Bake the hash browns for 15 minutes. Then carefully detach them from the tray using a flexible spatula, being gentle to prevent breakage.
  8. Flip and Bake Second Side: Brush the baking tray surface with oil again, flip each hash brown ensuring it rests on the oiled spot, and bake for an additional 10-15 minutes until golden and crispy.
  9. Prepare Dipping Sauce: In a small bowl, mix 80 ml vegan yoghurt, 1 tsp gochujang paste, 1 tsp maple syrup, and juice from ½ lime. Season with salt and extra lime juice to taste, stirring until smooth.
  10. Serve: Serve the freshly baked hash browns immediately, sprinkled with a little salt and accompanied by the gochujang dipping sauce.

Notes

  • Do not skip squeezing out the excess moisture from the grated potatoes as it is crucial for achieving crispy hash browns.
  • Use the starch settled from the liquid to add back to the potatoes for better crispiness.
  • A non-coated aluminum baking sheet works better than Teflon-coated for crispier results.
  • Handle the hash browns gently when flipping as they are fragile right after the first baking.
  • Adjust the lime juice and salt in the dipping sauce to balance tanginess and seasoning to your preference.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: Vegan, Healthy
  • Diet: Vegan

Find it online: https://recipeteach.com/baked-vegan-sweet-potato-hash-browns-with-gochujang-dipping-sauce-recipe/