Serves: Makes 1 large hash brown (which serves 2)

Time: 10 mins



1 sweet or white potato (or mixture of the two)

1 white/brown onion

1/2 cup chickpea (gram) flour

1/2 cup of almond milk

1 tbs olive oil

1 flax egg (3:1 tbs water and flax seed)

1tsp garlic and onion powder

Pinch of salt and pepper

Toppings of choice. Examples: spinach, tomatoes, avocado, mushrooms, tempe bacon, beans, vegan halloumi, etc.


  1. Grate onion and fry in saucepan until soft set aside
  2. Grate sweet potato, and whole potato and set aside
  3. Whisk the chickpea flour, almond milk, flax egg and oil in a bowl and add the grated veg and all the seasoning.
  4. Heat a saucepan with a little oil in bottom. Then take the mixture and push it into the base so it covers the bottom of the pan. Cook on medium high for 4 mins.
  5. Using a small plate, flip the hash brown over and cook the other side for a further 4 mins. If you like it extra crispy you can place it under the grill for a few more mins here too.
  6. Then when crisped up place on plate and top with your favourite toppings and enjoy!