The vegan golden Hashbrown and Savory Breakfast Bites are a healthy breakfast full of deliciousness, which is prepared using nutritious ingredients. They are loaded with potatoes, vegetables, and seasonings, which are shredded and hence make them hearty and satisfying. The vegan golden Hashbrown and Savory Breakfast Bites are handy in preparing meals. They can be carried in a lunchbox or taken as a snack during a mid-day break. Garnish with ketchup, vegan sour cream, or light dipping sauce to add flavor.
STATS
- Diet: Vegan
- Course: Breakfast, Snack
- Cuisine: American-inspired
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Serving size: 2 bites
- Yield: 12 bites
- Difficulty: Easy
- Cooking method: Baking
EQUIPMENT
- Mixing bowl
- Box grater or food processor
- Clean kitchen towel
- Muffin tin or baking sheet
- Oven
INGREDIENTS
- Two cups of Yukon gold or russet potatoes, shredded
- Half a cup of zucchini shreds
- ½ cup of finely chopped onion and ¼ cup of shredded carrot
- Six tablespoons of water (flax egg)
- Half a cup of nutritional yeast
- Two teaspoons of milled flaxseed
- Half a teaspoon of powdered garlic
- A half-teaspoon of paprika salt
- Half a teaspoon each of salt and black pepper
- Two teaspoons of avocado or olive oil
INGREDIENT NOTES
Shredded potatoes:
- Potatoes are the base of the recipe. In the oven, they crisp and turn golden.
Zucchini:
- Adds moisture and lightness. Squeeze out excess water before mixing.
Carrot:
- Introduces a natural sweetness and color, complementing the savory seasonings.
Onion:
- Adds sharpness and aroma. Cut into small pieces so as to mix.
Flaxseed and water:
- This forms an egg made of flax, a vegan substitute for an egg
Nutritional yeast:
- Gives a cheesy, nutty taste that is dairy-free, and adds flavor to the bites.
Garlic powder:
- Enriches savory flavor and texture. Easy to blend evenly.
Smoked paprika:
- It provides a smoky and bright color to the potatoes.
Salt and pepper:
- Essential seasoning. Use sufficiently to create a balance of flavours.
Olive oil:
- Assists the bits from getting brown in baking. Avocado oil is usable as an alternative.
INSTRUCTIONS
- First, you need to preheat the oven to 400°F (200°C).
- Grease a muffin tin or line a baking sheet with a foil sheet.
- Grate the carrot, zucchini, and potatoes.
- Use a fresh kitchen towel to squeeze out the excess amount of liquid in them.
- Preparing a flax egg, combine water and flaxseed in a small dish.
- Give it five minutes or so to thicken. In a large mixing bowl, add the shredded vegetables, onion, flax egg,
- nutrients yeast, smokey paprika, garlic powder, salt, and pepper.
- Stir well. Add olive oil and stir till the mixture is coated.
- Form the batter into little mounds on a baking sheet or scoop it into muffin pan cups.
- Apply a little pressure to make bites.
- Bake till the edges are golden brown and crisp, 25 to 30 minutes.
- Pull out from the oven and allow to cool for 5 minutes before serving.
TIPS
- Squeeze the vegetables firmly to ensure that they do not get wet in a single bite.
- When baking on a sheet, use parchment paper to avoid sticking.
- Serve with ketchup, hot sauce, or vegan aioli.
- Double the amount and freeze extras that can be easily reheated.
DATA STORAGE
Refrigerate:
- Store leftovers for the next four days in a sealed bag. To make it crisp again, reheat in the oven or air fryer.
Freezer:
- Store cooked bits in a bag for at least two months after freezing them in a single layer. Reheat, straight from the freezer.
FAQS
Is it possible to substitute common potatoes with sweet potatoes?
- Yes, you may replace sweet potatoes. They make the bites a little sweeter.
Do I need a muffin tin?
- No, but it helps to form the bites. A baking sheet can also be used, but the bites can be dispersed a little more.
Is it viable to fry them instead of baking them?
- Yes, air fried for 12 to 15 minutes at 375°F until brown and crisp..
Are these good for kids?
- Yes, they are child-safe and carryable in school lunch.
NUTRITIONAL INFORMATION
Calories: 110
Protein: 3 g
Carbohydrates: 14 g
Fiber: 3 g Fat: 5 g
Saturated fat: 1 g
Sodium: 170 mg
