Baked Vegan Hash Browns

{Hubby} prefers the version with the raw potato mixture, I prefer the one with the parboiled potatoes, so I’ve decided to include both. They are both very crispy – surprisingly so given how little oil I’ve used and my preferred version is a touch softer / mashier inside. They go well with vegan sour cream, ketchup or guacamole. They will also make a fine vegan breakfast, served alongside some garlicky spinach and jammy, oven-roasted tomatoes, for example.

450 g / 1 lb starchy variety potatoes (I used Maris Piper), peeled

heaped ½ tsp salt

1 large shallot or ½ large onion, finely grated or chopped

a good grind of black pepper, adjust to taste

oil or oil spray

Directions at lazycatkitchen.com

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