Hash Browns with Pickled Cucumbers and Dibble Sour Cream
Serve this super crispy hash browns recipe for breakfast, a snack, or even dinner. We always have a soft spot for crispy foods as you might have noticed - specifically when potatoes are involved. We've added an additional pickled cucumber for this plant-based recipe as we have been getting requests for pickle recipes too. It's honestly super easy and better yet, they last for 2-3 weeks! The tanginess of the pickles goes perfectly with the richness of the crispy homemade hash browns, and the smoky oven-roasted eggplant is just the right third element for this vegan hash brown. This recipe is topped with a delicious dollop of
and chives. What can we say, we think this vegan hash browns recipe is spud-tacular! Dibble Sour Cream
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Pickled Cucumber and Shallot
1 cup water
1 cup vinegar
2 garlic cloves, thickly sliced
1 Tbsp salt
2 Tbsp sugar
1 Tbsp pepper
1 small Lebanese cucumber, diced
1 shallot, diced
3 medium white potatoes, washed
2 Tbsp dairy-free butter, melted
Pinch of salt and pepper
1 Tbsp olive oil
Pickled Cucumber and Shallot
In a small pot, bring the water, vinegar, salt, sugar and pepper to boil.
Carefully pour this into a large mason jar and add the garlic, cucumber and shallots.
Let it cool to room temperature and then chill in the refrigerator for at least 1 hour (for best results, store overnight). This will last 2-3 weeks.
Preheat the oven to 180°C.
Cut the eggplant in half, lengthwise and cut a cross-hatch on the flat inner surface.
Thoroughly coat the cross-hatched surface with the olive oil, salt and pepper.
Bake in the oven on a baking tray lined with baking paper for 20 minutes or until the eggplant is soft.
Remove the insides of the eggplant from the skin with a fork and set aside.
Using a mandolin, thinly slice the potatoes about 1mm thick then cut the slices, lengthways, about 1mm thick so you have match stick-like potatoes.
In a small mixing bowl, thoroughly mix the potatoes, butter, salt and pepper.
Heat the oil in a small pan on medium heat and add the potatoes.
Using a spatula, shape the potatoes, particularly around the edges, so it resembles a thick pancake.
Cover the bottom of a similar-sized pan or pot with foil and place on top of the potatoes so it can cook evenly. Cook for about 6-7 minutes or until the bottom is golden brown.
Carefully flip the hash brown and cook for another 4-5 minutes or until golden brown.
Remove from the pan and cut into quarters.
Place the hash browns on a large plate.
Top the middle with 2 Tbsp of the pickled cucumber and shallot.
Top the pickled cucumber and shallot with the oven-roasted eggplant.
Add the dollop of
Dibble Sour Cream to the top of the eggplant.
Finally top the hash brown with the chives.
Check our shop for more condiments to try on your next dish!