It's a fiesta! This recipe is a really great option when you are craving a plant-based savory breakfast that isn't tofu OR if you need a creative side to go along with some vegan chili, tortilla soup or other Mexican-inspired main that isn't chips or cornbread. You could of course just eat them on their own and dip them into my liquid gold vegan cheese sauce.

I took help from the store here and used Trader Joe's answer-to-my-prayers frozen hash browns and because I was too lazy to bother defrosting just part of the bag at once, this recipe makes A LOT but don't worry I have a feeling you will be just fine with the left overs (what left overs?). 

The secret to keeping these guys together is in the sprinkling of flour when prepping - it really helps to bind the mixture. If you wanted to make these bad boys a bit less free form you could always make they in a mini-muffin tin, actually, I think I am going to try that next time. Enjoy! 


Serves: 4-6 • Prep Time: 15 min • Cook Time: 20-30 min

  • 20 oz. bag thawed Trader Joe's hash browns (or aprox. 3 large peeled and grated potatoes)
  • 1 red or yellow bell pepper, chopped
  • 1 zucchini
  • 1/2 red onion, chopped
  • 8-10 button mushrooms, chopped
  • Handful of frozen corn
  • 1 tsp chili powder, garlic powder and veggie base
  • Chopped cilanto to taste
  • 1 -2 tsp flour (I used gluten free, because its what I had on hand)
  • Salt and pepper to taste

1. Preheat your oven to 425*F. Chop pepper, zucchini, onion and mushrooms in small pieces and sauté in a small amount of water until just soft barely, add to a big bowl and let cool for a few minutes 

Note: Make sure there isn't too much excess liquid from your veggies in the bowl but a little bit is fine. If you think it may be too much, just drain it off. 

2. Add the bag of thawed hash browns and your seasonings to the bowl

3. Sprinkle the flour over the top of the bowl and use a spatula (or your hands) to throughly combine the mixture so that all of the ingredients are evenly dispersed.

4. Form the hash brown bites by grabbing a palm sized amount and forming it into a ball, add each bite to a silpat lined baking sheet

Note: You don't want your bites to be touching! I used two and half baking sheets and this made about 24-26 bites - I can't remember because I ate a few before they even made it to the plate.

5. Bake the hash brown bites in the oven at 475*F for 20-30 minutes, depending on how crispy you want them. Keep checking to make sure they aren't getting too burnt for your liking. 

 

LIGHT & LOVE, LIVECLEAN KITCHEN

 

 

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