Protein Packed Tofu Hash Browns
We make these on weekends when we want something that actually keeps us going until lunchtime, and honestly they've become a bit of a ritual. Crispy golden hash browns packed with tofu for a proper protein hit, piled up with a chunky avocado smash on the side. The outside gets this incredible crunch and the inside stays soft and savoury, it's everything you want from a breakfast but it actually loves you back. Trust us, once you've had a hash brown with tofu in the mix you'll wonder why you ever made them any other way. Make these this weekend, you won't regret it.
Before You Start
- Large bowl
- Clean tea towel
- Grater
- Fork
- Baking tray
- Freezer — 15 minutes chill time
- Frying pan
Ingredients
- 50g plant-based butter
- 280g firm tofu, drained and well pressed
- 700g Maris Piper potatoes
- 1 tbsp flour
- vegetable oil
- Salt and pepper
- 1 red onion
- 100g cherry tomatoes
- 3 very ripe avocados
- 10g fresh coriander
- 2 limes
- pinch of salt
- 10g fresh coriander
- 50g coconut yoghurt
- 1 red chilli
- pepper
Method
Make the hash browns
- Melt the plant-based butter in a small pan.
- Peel and grate the potatoes and tofu into a large bowl, squeeze out as much liquid as you can by wringing the mix through a clean tea towel or with your hands, and then place them into a clean, dry bowl and season with salt and pepper.
- Pour the melted butter and flour over the mixture and stir until combined.
Make the avocado smash
- Finely dice the red onion, tomatoes and coriander.
- Peel the avocados and place into a large bowl, smash with a fork until soft and creamy (saving a few chunky bits).
- Once soft, squeeze in the juice of a lime and add a good pinch of salt, mix well before mixing through the diced red onion, cherry tomatoes and coriander.
- Taste and season with more salt and lime juice if needed.
- Place to one side until needed.
Shape the hash browns
- Get a heaped tablespoon of the grated mixture and compact it down very firmly with your hands to squeeze out any remaining liquid and form a tight patty - no larger than 10cm wide.
- Lay the patties down on a baking tray and chill down in a freezer for 15 minutes.
Cook the hash browns
- Place a frying pan over a medium heat and add enough vegetable oil to cover the bottom of the pan.
- To test the oil is hot enough for frying, stick the handle of a wooden spoon into the oil until you see rapid bubbles forming at the bottom.
- Add the fritters to the hot oil, being careful not to overcrowd the pan.
- Cook on one side until golden brown, this should take about 3-4 minutes.
- Once brown carefully flip the fritters over and repeat the process until all of the mixture is used.
- Remove excess oil by resting the cooked fritters briefly on kitchen paper.
To serve
- Roughly chop the coriander and slice the chilli.
- Scatter the hash browns around the edge of a plate and spoon over the avocado smash.
- Top with small dollops of yoghurt, some coriander, sliced red chilli and a pinch of pepper before serving.
Tips & Variations
- Get it really dry: We can't stress this enough, wring that mixture out like you mean it. The drier it is, the crispier your hash browns will be. A clean tea towel is your best friend here.
- Don't rush the cook: These need a medium heat and a bit of patience. Press them down in the pan and leave them alone for a few minutes before flipping. Moving them too early is how they fall apart.
- Make the avocado smash last: Avocado goes brown quickly so dice your onion and tomatoes first, then prep the avocado right before you're ready to serve. It'll look and taste so much better.
Why This Works
The real key here is squeezing out as much liquid as you possibly can from the potato and tofu mixture. We know it feels like a faff but it's the difference between a soggy mess and that proper crispy crust you're after. The tofu doesn't just add protein, it also helps bind everything together so the hash browns hold their shape beautifully in the pan.