Hash brown cakes


Hands up who loves hash browns! *Raises both arms*

I’m a sucker for anything potato based, so last weekend it was time to attempt some home made hash browns.  I think I did ok.

This recipe was adapted from Minimalist Baker’s Crispy Hash Brown Haystacks (I’m always on their site – if you don’t already know of them then get involved!), which looked amazing so I thought I’d give it a go.

Next time I won’t use purple spuds (or I’ll peel them) as the mix ended up having a slightly grey tinge to it.  Not the most appealing colour when working with food.  They were delicious though, and I almost managed to save some for breakfast the next day… almost.



1 – 2 medium grated potatoes (I used Albert Bartlett) – ensure you squeeze as much liquid out of the potatoes you can before using.

1 Tbsp chopped fresh parsley

1/4 cup frozen corn

1 Tbsp melted vegan butter

1/2 Tbsp cornstarch

Sea salt & cracked pepper to taste


Preheat oven to 190C (375F).

Grease a 6 muffin tray with oil/butter.

Add all ingredients to a large mixing bowl and stir thoroughly to combine.

Divide the mix evenly between the six muffin tins and press down gently.  Don’t worry if there are bits of spud sticking up – they’ll be crispy and yum after cooking!


Place muffin tray in the oven and bake for 20 minutes.

After 20 minutes, increase the temperature to 220C (425F) and bake for a further 10 minutes or more, until sufficiently browned.

Remove from the oven and let them rest for five minutes.  Run a knife around the edges to ensure the hash browns will slide easily out of the muffin tin.

Serve immediately or freeze for use at some other time.

Makes six hash browns

Time to make: 5 minutes grating the spuds, 5 minutes mixing/spooning into muffin tray, 35 minutes in the oven = 45 minutes

On a scale of easy (1) to pull your hair out difficult (5) = 2 – grating the spuds takes some time and ensuring the hash browns are cooked evenly takes patience!

#nowplaying The Smiths – Ask

Potato salad (vegan)


Who doesn’t love potato salad?!  Actually, I never really liked it that much when I was younger, it always tasted really fatty and made me feel a bit bilious.  Non-vegan potato salad (with bacon) IS really fatty and gross, so it’s no surprise I felt that way.

So here comes a less-fatty and gross potato salad for you lot to try out.  You’re welcome.

I made the vegan bacon in advance (recipe here) and it’s amazing, but don’t feel like you have to use it.  There are other vegan “bacon” alternatives on the market, but IMHO they’re not nearly as good as the stuff you can make yourself.

Licks screen

In this recipe I bake the spuds first to give them a bit of texture, but feel free to boil them instead if you want something a touch more healthy (just a touch…).

Here we have it, creamy, rich, and not at all biliousness-inducing vegan potato salad.



750g red potatoes (I used a 750g pack of Albert Bartlett spuds -they’re pretty versatile)

1 Tbsp olive oil

1/2 cup vegan mayo (I use Granovita Mayola from Holland & Barrett, but there are other vegan mayo’s on the market that you could use)

1/4 cup sweet relish

1 tsp Dijon mustard (could also sub for seeded mustard – might try that next time!)

1/2 tsp onion powder

1 Tbsp fresh dill finely chopped (or dried if you don’t have fresh)

1/2 large red onion finely chopped


1 Tbsp chopped fresh chives

Small handful of vegan bacon


Preheat oven to 210C (400F).

Dice the spuds into bite sized pieces (around 1/2″ cubes).

Place spuds in a bowl with salt, pepper and the olive oil.  Toss until combined.

Place spuds on an oven tray and bake for around 45 minutes or until crispy. Stir halfway through cooking to ensure an even crispness.

Set aside spuds to cool.


Combine the remaining ingredients (apart from the chives) until well combined.  Place dressing mix in the fridge until spuds are fully cooled.


When cooled, add the spuds to the dressing and mix until spuds are fully coated.

Sprinkle with chives and vegan bacon, then EAT.


Makes enough salad as a side for 3-4 people

Time to make: 10 minutes prep, 45minutes in the oven, 5 minutes to combine = 60 minutes

On a scale of easy (1) to pull your hair out difficult (5) = 1.5, easy once the spuds are done, just combine and serve

#nowplaying Super Furry Animals – BingBong

Tater tots


Oh potato, what would I ever do without you?  So versatile, so tasty, so cheap.

I’m a big fan of the humble spud, especially when in chip form.  I’ve never bought tater tots from the supermarket before, but thought recently why not try and make them at home anyway.  They always look tasty, and homemade has to be better than store-bought, right?  Right.

These were cooked on Sunday and frozen to use later in the week.  They’re quite filling as a side dish, so don’t go crazy with the servings!



1 kg starchy potatoes (russet, Maris Piper etc.)

1 TBsp all purpose flour

1/2 tsp garlic granules/powder

1/4 tsp onion powder

1/4 teaspoon dill

sea salt & cracked pepper to taste

1 cup vegetable oil


Peel the potatoes, add to a saucepan and cover with water.  Bring to the boil, turn down the heat and simmer for 7 minutes, or until the spuds are par boiled.

Remove potatoes from heat, drain and set aside to cool.

When cool, grate the spuds with a box grater (or if you’re fancy and have one, a food processor with a grater blade!).  When grated, remove as much moisture from the potatoes as you can, with either a clean tea towel or kitchen paper roll.

Transfer grated spuds to a large bowl and add the remaining ingredients, apart from the oil.  Stir until combined.  The mix should be fairly dry at this stage.

Roll into tater tots sized balls and place on a plate/chopping board, ready to fry.  Your hands will get sticky give them a wash every five or so tots.


Heat the oil in a saucepan.  Test the oil readiness by dropping a small grated piece of potato into the oil.  If it floats almost immediately then you’re good to go.

Carefully place six or seven tots into the oil, ensuring there is plenty of space between them.

Cook for four or five minutes, then turn over.  They should begin to brown nicely.

Remove from the oil with a slotted spoon/tongs (carefully if using tongs!) and place on kitchen roll to drain off the excess oil.

Repeat until all of the tots have been cooked.

Serve immediately, or keep warm in a low temperature oven until ready to serve.

To freeze, ensure your tots are fully cooled and store in a freezable container.  When you want to have them again, remove from freezer and place on a baking tray.  Bake at 200C for 20 minutes and serve with burgers, beans or whatever the hell you want!


Makes enough tots for a side for 4 people (or be a piggy and eat them all in one sitting!)

Time to make: 10 mins boiling spuds / 15 minutes grate and roll / 15 minutes frying = 40 minutes (this doesn’t include the half hour or so it takes the spuds to cool)

On a scale of easy (1) to pull your hair out difficult (5) = 2.5, recipe has quite a few steps, plus waiting for the spuds to cool, and getting your hands dirty.

#nowplaying The Last Shadow Puppets – Miracle Aligner