A healthy vegan brunch recipe sandwiched avocado, spinach and tomato salsa.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • American
    • Dairy Free
    • Vegetarian
    • Vegan

    Hash Brown Stacks

    Recipe Information

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    1kg Potatoes

    1 Red Onion

    130g tin Sweetcorn, drained

    2 Garlic Cloves

    70g Plain Flour

    1 heaped tsp Paprika

    2 Ripe Avocados

    40g Baby Spinach Leaves

    200g Tomato Salsa

    Sea Salt and Black Pepper

    Olive Oil


    Peel and finely chop the onion.

    Peel and mince the garlic.

    Peel and grate the potatoes.

    Wash the grated potato in cold water 3 times.

    Then drain and squeeze as much water as possible from them.

    Place all in a bowl with the sweetcorn, paprika and flour, then season well.

    Divide the mixture into 12 and into balls, then flatten with the back of your hand to make patties.

    Fry in batches in olive oil for 3-4 minutes each side, keeping the cooked ones warm in the oven while you fry the rest.

    Cut the avocados in half, remove the stones and scoop out the flesh with a spoon and slice.

    Stack 3 hash browns per person, sandwiched with the avocado slices, spinach leaves and tomato salsa. Serve immediately.