• Wash and peel the potatoes.
• Grate the potatoes. For this part, we used our Food Processor, as it is the fastest way to get the job done. If you prefer to do it manually, you can use a grater.
• Bring water to boil using a big pot and add the shredded potatoes. Boil for about 3-4 minutes.
• Drain the water using a colander and leave to cool for about 15-20 minutes. This will help get rid of any excess water.
• Place the shredded potatoes in a large mixing bowl and add the corn flour, olive oil, and seasoning.
• Mix well until everything is combined.
• Shape your Hash Browns using a metal ring or muffin ring. Alternatively, you can shape them by hand. Place them on a baking sheet on a flat surface so you can freeze them.
• Leave them in the freezer for at least 2 hours or overnight. To freeze the Vegan Hash Browns place them on baking paper on a flat surface and freeze them for about 2 hours. Then you can cook them or transfer them to a freezer bag and keep them for another day.

For Air-frying

• Take the hashbrowns out of the freezer, add some oil with a bush on both sides and place in the air-fryer. Cook at 210C (410F) for about 14 minutes, flip them and cook for another 6 more minutes or until golden brown and crispy.

For Baking (no need to freeze beforehand)

• Preheat your oven to 180ºC or 350ºF. Place the hash browns on a baking tray using a non-stick silicone mat or parchment paper, add some oil using a baking brush and Bake for 40 minutes at 180ºC or 350ºF

For Deep-Frying

• Add enough oil to a saucepan. Heat the oil to medium-high heat.
• Take the Hash Browns out of the freezer and add them into the saucepan once the oil is hot enough. Cook for 5-6 minutes, flip and cook the hash brown on the other side so it cooks evenly on both sides. Cook until golden brown.
• Place the Vegan Hash Brown on a paper towel to release the excess oil, sprinkle some sea salt and serve.