Delicious vegan hash brown recipe with crispy edges and soft, flavorful centers made with potato, onion and rosemary.
Crispy edges and soft flavourful centers make this potato, onion and rosemary vegan hash brown recipe the perfect accompaniment for the breakfast table this festive season.
So today’s post was inspired by a date night meal that Jase and I tried a few weeks ago.
We try to go out and have these a least every second week or so.
Not only to have a ‘catch up’ outside of our home and work life but also to eat new and exciting things that give us inspiration for the blog.
Which in turn we share with you guys 👊.
Sometimes it’s a scheduled and carefully planned event, like when we are dying to try out a new restaurant or are in need of satisfying a craving of some sort.
But most of the time it is just spontaneous and can happen any old time of the day, which is how this Brunch-styled Potato, Onion and Rosemary hash brown recipe came into our lives.
After doing some necessary (and unnecessary) shopping at our local mall we decided to fulfill our fortnightly ‘date night’ by visiting our usual go-to café.
On arrival, we noticed they had a new menu, which is always super exciting for us foodies.
So we sat down and studied the menu, for what felt like forever, while we pondered over what we were going to try.
We finally narrowed it down to two items to share, cause that’s what foodie couples do when they go out, right?
A crumbed chicken burger that came with the most amazing mint aioli, which I am so going to have to recreate for you guys at some point.
And a big breakfast that came with pork schnitzel, peach chutney and these Potato, Onion and Rosemary Hash Cakes.
There were a few things that made these little hash cakes stand out on the dish.
The addition of thinly sliced and perfectly fried onions that were mixed through the grated potatoes.
Adding a level of caramelized sweetness and flavor.
And the use of rosemary, which added an amazing aroma and savory flavor.
Oh yeah, and of course they had the same aspects that we all love about a good hash cake, a crispy outer layer with a soft center.
So to recreate these spectacular hash cakes I decided to add the rosemary leaves in whilst frying the onions.
This gives the onions the most amazing aroma, which you will get to enjoy and adore in the cooking process.
It also gives a fantastic balance of sweet and savory flavors to the fried onions.
And instead of deep-frying the cakes, which they had done at the café, I decided to make mine in my muffin pan.
Which meant that they didn’t come out quite as crispy, but were way cuter and better for you.
These hash cakes are guaranteed to make best friends with any of your usual breakfast items… poached eggs… mushrooms… roasted tomatoes… fried bacon etc, etc.
Or serve them up on their own with a tasty chutney or hollandaise sauce.
Really the choice is yours.
And cause they are 100% gluten-free, egg-free, dairy-free and are suitable for both vegetarians and vegans, it means that you can serve them up to pretty much anyone at your kitchen table.
So if you’re having a Christmas brunch or something similar this festive season then you must give these a go.
And even if it’s not the festive season, these Potato, Onion and Rosemary Hash Cakes will be enjoyed at any time of the year.
And they even make a great addition to a dinner table, cause who said you can’t enjoy breakfast items for dinner?
I would love to know how you guys go with these so don’t forget to tell me your tales by leaving a comment below.
Potato, Onion and Rosemary Hash Cakes
- 6 smallish potatoes 16oz/450g grated.
- 1½ onions cut into ¼ slices
- 1 stalk of rosemary leaves stripped
- 2 tablespoons + 1 tablespoon grapeseed or olive oil
- salt and pepper
- cooking oil spray
- Preheat oven to 350 (180C) and lightly grease 12 capacity muffin pan.
- In a small saucepan add the 2 tablespoonsp of oil, onion and rosemary leaves and cook over a high heat until onion has softened and become opaque.
- In a large bowl add grated potatoes, onion mixture remaining oil and seasoning. Mix well and spoon evenly into muffin tin.
- Place in oven and bake for 20-25 minutes or until crispy. Remove from oven and place on cooling rack for a couple of minutes before gently lifting out with small spatula.