Easy Tricolor Vegan Hash Browns

Is it just us, or does it seem like potatoes are a universally-loved food? For this very reason, vegan hash browns make a pretty formidable addition to breakfast menus!

Today, we're excited to bring our recipe for tricolor hash browns to you! Our slightly elevated version fancies up your classic vegan hash brown recipe with three kinds of potatoes, parsley, and garlic powder—but don't be deceived: all the classic elements that matter are very much present!

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• 2 red potatoes
• 2 russet potatoes
• 2 yellow potatoes
• 1/3 cup vegan butter
• Sea salt
• Fresh-ground pepper
• 2 teaspoons garlic powder
• 1 tablespoon fresh parsley
• 3 tablespoons extra virgin olive oil

1. Leaving the skin on, wash the potatoes and grate them. Cover potatoes with water in a large bowl and allow them to sit for a few minutes. Drain and rinse generously in a fine strainer. Afterward, wrap the drained potatoes in a clean kitchen towel and twist them over the sink, until almost no excess water is able to be squeezed out. Leave shredded potatoes to dry on a paper towel and salt generously.
2. In a cast iron skillet over medium heat, melt down 1/3 cup of vegan butter. When the butter has melted and is beginning to sizzle, dump your shredded potatoes in the skillet. Let the potatoes cook until the bottom begins to brown, about five minutes. Before turning, drizzle the top with olive oil, sprinkle generously with salt and pepper, and add half of your parsley and garlic powder. Turn, and repeat the seasoning process for the other side.  
3. With your spatula, continue flipping potatoes and stirring them around the skillet until they're a deep golden brown in color. After you take them off the heat, make sure to add another sprinkle of salt and pepper. Now you're ready to serve some hash browns alongside your favorite vegan breakfast items!

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