Vegan Potato pancakes (hashbrowns)

I don’t know anything about your Saturday from childhood but mine looked like this.

I woke up at 10 am and the first thing I had to do was to clean up. Firstly, I cleaned the dust from the furniture and then vacuumed the whole house. Sometimes I was even cleaning the glasses and mirrors like a good boy 🙂 But what made my Saturdays so special and unforgettable (besides not going to school) was all sort of yummy dishes. Like potato pancakes for example 🙂 I just loved their smell which was spreading from room to room and also I loved eating them while they were still super hot. Actually, I still eat them the same way, even today, 20 years later 🙂 The only difference is in the cooking process. I learned how to make them without eggs (vegan version) but still managed to keep the full taste as they would be the ones from my childhood. And today I will share the recipe with you. Enjoy it 🙂

And what about your Saturdays? Were you also cleaning or you had other rituals? Let me know in a comment below 🙂 Ciao.

Easy vegan Potato pancakes (hashbrowns) – classic recipe

Recipe by tasteisyoursCourse: Recipe book, Small bitesCuisine: Polish, Slovak, HungarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

500g of potatoes, grated thinly
4 cloves of garlic, minced
Bunch of fresh parsley, finely chopped
3 spoons of all-purpose flour
Salt & Pepper to taste
Vegetable oil for frying
Vegan egg – 2 tablespoons of grated flax-seed mixed with 4 tablespoons of hot boiling water

Directions

In a bigger bowl mix the grated potatoes, minced garlic, flour, chopped parsley and the vegan egg. Season with salt and black pepper and mix well.
Heat up some vegetable oil on a pan and deep fry the pancakes. I like to shape them with a spoon and keep the thickness around 1 cm. If they will be too thick they might stay raw in the middle.
Enjoy 🙂