Quick Vegan Kimchi Hashbrown Recipe

January 29, 2021
Richard Makin
Appetizers

Updated: February 02, 2022

30 minutes
2 Servings
0.0

These crispy, umami hashbrowns are made with only 5 main ingredients and are simply delicious. They’re perfectly browned and packed with mellow heat from the kimchi and gochugaru chilli flakes. This quick, vegan kimchi recipe makes a perfect side or, if you’re feeling fancy, a finger-food snack!

Ingredients

350g Maris piper potatoes, washed but not peeled
85g kimchi, finely chopped
1/2 tsp gochugaru
1/4 tsp garlic powder
1 tsp psyllium husk powder + 3 TBSP water
1/4 tsp flaky sea salt
3 TBSP olive oil

Instructions

Coarsely grate the potatoes or use a Thai peeler to julienne them into long, thin strips. Wash thoroughly in a medium bowl of water, rinse and repeat two more times.
Lay a clean napkin or cheesecloth over the empty medium bowl and add the washed potato shreds. Pinch together the corners of the napkin and twist as firmly as you can until the water from the potatoes drips from the bottom into the bowl. Discard the water and wash the bowl.
Remove the napkin and return the drained potatoes to the medium bowl. Add the Chopped kimchi, gochugaru, garlic powder, and flaky sea salt. Mix well to combine.
In a separate small bowl, combine the psyllium husk powder and the water. Whisk until combined then immediately pour over the hashbrown mixture. Mix well until completely combined and the mixture gently holds together.
Place a large frying pan over medium heat and add one tablespoon of the olive oil. Bring to temperature and swirl the pan to make sure the oil covers the whole surface.
Place a dessert spoon of the mixture into the pan and press down flat/spread out into a thin layer using a spatula. Repeat twice more so you have three hashbrowns cooking in the pan. Fry for around 4-5 minutes on each side, checking to make sure they’re not burning often.
Once fried on both sides, remove from the pan and place on a baking tray lined with kitchen roll to absorb any excess oil. Add another tablespoon of olive oil to the frying pan and repeat the process until you have no hashbrown mixture remaining.
Serve the hashbrowns with fresh coriander, vegan mayo, sriracha, and sesame seeds (optional) or simply with a sprinkle of flaky sea salt.

Simply grating potato for your hashbrowns works great, but for extra texture, I like to use a thai peeler, which essentially makes long, thin, julienned ribbons out of any hard vegetable. If you don’t have one, a spiralizer does essentially the same thing.

The first key to perfectly crispy hashbrowns is to remove as much water from the potatoes as possible. I like to squeeze all the water out through a clean napkin or cheesecloth. It takes some strength but every drop of water you manage to wring out leads to a crispier hashbrown.

When picking kimchi, remember that kimchi isn’t traditionally vegan – it contains fish. If you’re using a store-bought variety of kimchi, be sure to pick one which is labeled as vegan.

Most hashbrown recipes traditionally use egg to bind the potato together. Instead, we’re using psyllium husk powder, hydrated with a little water. It binds everything together and stops the hashbrown from falling apart in the pan. If you don’t have psyllium husk powder, you can use ground flax seeds instead. Garnish and serve this quick, vegan kimchi recipe!