Easy Vegan Crispy Hash Brown Potatoes
Crispy hash browns made on the waffle iron, topped with salsa and avocado make for an easy, healthy and filling dish
Main Dish, Side Dish
American, Mexican, Plant-based, Vegan
shredded hash brown potatoes
Heat waffle iron on high heat.
Spread hash browns onto waffle iron.
Close lid and cook for about 15-20 minutes, until most of the steam has dissipated and potatoes are no longer sticking to the top of the iron.
Remove crispy hash browns and spread with salsa and diced avocado.
Optional: Top with diced onions, black beans, refried beans, cilantro, pumpkin seeds or others of your choice.
If not using frozen hash brown potatoes, but shredding your own, reduce cooking time.
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