Broccoli Potato Hash Browns (100% plant-based)

Broccoli potato hash browns

Hi peeps! 

This new recipe for vegan broccoli potato hash browns is going to blow your mind. Healthy hash browns?! Um, yes please! These 2-ingredient plant-based hash browns are so perfect for breakfast, to pack in the kids lunches, to have as a side dish with dinner or even just for a snack. 

This recipe is vegan, WFPB friendly, oil-free, gluten-free, soy-free, and are beyond delish. 

You’re going to need 4 russet potatoes for this recipe but you can honestly use whatever kind of potato you like – you can use sweet potatoes, yukon golds, red skins, whatever floats your boat. 

I used Josie’s Organics broccoli for this recipe. I recommend buying broccoli organic since it’s directly sprayed. 

CodeGreen + Josie’s Organics

I used the broccoli from Josie’s Organics,  an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.

Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. How amazing?! I have to say, their produce is always fresh and abundant. 

Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important!

Be sure to look out for Josie’s Organics in your local store! Use their store locator here!

You will need to steam and then pulse the broccoli in a food processor for this recipe.

If you don’t have a food processor you can simply just chop the broccoli into really small pieces after it cooks. 

After you pulse it in the food processor you will have to ring all the moisture out. Use a nut milk bag or clean dish towel. 

Once the broccoli, potatoes and spices mix together in a bowl, you can form them into hash brown cakes/patties. You have to admit that handheld healthy hash browns are fun. 

I know you are going to love these broccoli potato hash browns. 

Kid friendly: Sneaking in Veggies 

If your kids are picky eaters then these broccoli potato hash browns are perfect for them. Such an easy way to sneak in extra green veggies.

When you chop and combine the broccoli with potato, you barely notice the broccoli is there. 

Broccoli Potato Hash Browns

Crispy on the outside and soft on the inside – what more could you ask for?! You wouldn’t believe these are baked and not fried and totally oil-free. 

My trip is to cook them at a high temperature to get them super crispy. 20 minutes on each side and you’re good to go!

Broccoli Potato Hash Browns

Broccoli Potato Hash Browns

Broccoli Potato Hash Browns

I like to dip the broccoli potato hash browns in organic ketchup but they are just as yummy if you have them plain. 

Broccoli Potato Hash Browns

After these came out of the oven, I gave them to my fiance and his family for a taste test. They were gobbled up within a matter of minutes so they have the thumbs up of approval from both vegans and non-vegans! 

Broccoli Potato Hash Browns

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Pin on Pinterest to save for later, share the recipe link on Facebook, or post your CodeGreen creation on Instagram. Be sure to tag me @CodeGreenWellness! 

Broccoli Potato Hash Browns

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Broccoli Potato Hash Browns
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Broccoli Potato Hash Browns (100% plant-based)

Healthy broccoli potato hash browns are the perfect addition to any meal. These are oil-free, vegan, gluten-free and take 40 minutes to make. 
Course Breakfast, dinner, Lunch
Cuisine American, Gluten-free, Plant-based, Vegan
Keyword broccoli hash browns, hash browns, oil-free hash browns, plant-based hash browns, vegan hash browns
Servings 15 hash brown cakes

Ingredients

  • 5 cups cut up broccoli I use Josie's Organics
  • 4 medium/large russet potatoes
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Preheat oven to 475 F. Line a baking sheet with parchment paper. 
  • Steam broccoli pieces for about 5-10 minutes or until fork tender. Then strain and add into a food processor. Pulse until the broccoli is all cut up into tiny pieces. Add the pulsed broccoli into a nut milk bag or dish towel and ring out all extra moisture. 
  • After ringing the moisture out of the broccoli, it should yield about 2 cups. 
  • Peel and microwave the potatoes until cooked through (about 8 minutes per potato). I microwaved two at a time. 
  • Use a handheld box grater or grater food processor attachment for the potatoes. Grate all of them. 
  • Add the broccoli and potatoes into a mixing bowl. Add garlic, salt and pepper and mix to combine well. 
  • Start forming into hash brown patties no more than 1/2 inch thick. Be sure not to make them too thin. Line them up on the baking sheet. Mine yielded about 15 patties. 
  • Bake for 40 minutes flipping them halfway through. 
  • Serve fresh and enjoy! 

This post was sponsored by Josie’s Organics. I am honored to partner with such an amazing organic farming operation. Stay tuned for more recipes with Josie’s produce!

 

In good health,

Danielle

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