Vegan recipes
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Loaded hash-brown | Vegan

Vegan recipes

Loaded hash-brown | Vegan

Hi there,

I made this loaded hash-brown as a low key and easy breakfast this Saturday. It’s kid friendly, my daughter quite liked it!

She even asked for a second helping! Believe me, it’s pretty rare for her these days!hashbrown with caramelized onions

I particularly like the way the caramelized onions blend with the potatoes particular flavor. She said it’s perfect!??

That’s what motivated me to share it with you on here! God knows she is not light with her compliments!hashbrown with caramelized onions



hashbrown with caramelized onions

I used two types of potatoes: purple and golden. There is no particular reason for that other than I wanted to use them since they have been sitting around for awhile!

Let’s make some Loaded hash-brown 

Loaded hash-brown | Vegan

Delicious and healthy way to enjoy so spuds!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Servings: 4
Author: Michaelle Barbor


  • 6 large golden potatoes sliced 1/4 inch in round or lengthwise
  • 1 medium yellow onions chopped
  • salt and pepper to taste
  • 1/2 pack of firm tofu
  • 1/2 teaspoon of turmeric
  • 1 teaspoon of all purpose seasoning
  • 1 teaspoon of coconut oil


  • Heat up the oven to 375.
  • In a bowl mix the salt and pepper, the coconut oil and half of the seasoning.
  • Add the potatoes and onions. Coat them well. Single layer them on a cooking sheet.Stick in the oven.Cook for 30 to 35 minutes until golden and crispy on the edges.
  • Meanwhile, add the tofu to a skillet on medium heat. Crumble it. Add the leftover seasoning, salt and pepper. Cook for 5 minutes. Add the turmeric. Coat the tofu really well with it. Let cook on low for another 5 minutes.
  • Once the potatoes are done, serve them with the tofu scrambled.
  • Enjoy!