An easy, quick & healthy recipe: vegan hash browns
By Joelle Luke and Mikaela Tsang
It is a typical, regular Week 1 Monday P7/8. The students dash into the fourth-floor hub to see a packed corridor with many eager students keeping an eye out for the teacher. Fifteen minutes into the class, they start the practical section of the lesson. Every class is a cooking class, which is an absolutely lovely way to end a school day!
Before the cooking starts, the students place all their belongings into the cubby and tie up their hair. Safety is of utmost importance! Then, the chefs grab an apron and wash their hands!
The ingredients are prepared and placed on a table for each pair. Afterwards, the teacher displays the instructions on a TV and the students get cooking!
Vegan Hash Browns:
Ever had trouble finding a tasty environmentally-friendly and vegan snack? This recipe is the solution to your problem! It’s sustainable and vegan-friendly as it does not use dairy or meat products. Meat and dairy are big contributors to fossil fuels and climate change. Animal-based products, particularly red meat and dairy, have been linked to the largest levels of greenhouse gas emissions, specifically, over 14.5% of global emissions according to the United Nations Food and Agricultural Organization. This recipe is also good for people who are vegan, vegetarian or just individuals who are looking for an easy treat. It would be a lovely addition to our cafeteria menu for meat-free Mondays!
Equipment and tools
2x Large bowls
1x Spatula
1x Vegetable grater
1x Cooking pan
Ingredients and others
1 potato
1/2 small carrot
Oil (add as needed whilst cooking)
Salt (depends on preference, add as needed)
Cumin seeds (depends on preference, we recommend a teaspoon)
Coriander (depends on preference)
1/2 cup of breadcrumbs (add as needed)
After gathering each ingredient, it's time to cook. Follow step by step to ensure outstanding results.
Grate the potato into a large bowl. Ensure to use the side with large holes on the grater.
Dry potato shreds by squeezing out excess water. Then place the dried potatoes into a separate bowl.
Grate carrots into the same bowl as the potatoes while trying to allow excess water to escape. Drying the vegetables will help form the hashbrowns later.
When all the shredded ingredients are dried, you are ready for the next step! Put the shredded ingredients in a bowl and add 1/2 a cup of breadcrumbs to the mix. Then add in the cumin seeds along with the salt and coriander.
You can then mix in the ingredients with a spatula or your hands.
To test the mixture, try to form small balls. They should be able to hold their shape without help. If the mixture is sloppy or wet (unable to keep its shape), add more breadcrumbs. Be sure not to add too much!
When formed, place them on a heated, oiled pan.
Flatten the hash brown balls into the desired shape. (See picture for reference if needed)
Then let the flattened balls sizzle and crisp into the perfect hashbrowns, making sure to flip them once ready
When fully cooked, plate and enjoy!
Student Experiences
"The dangers of the kitchen almost caught me," said a student after the lesson.
"Made a few mistakes but made it out alive," said another.
"Oh god! I sprayed dish soap into my hashbrowns; I hope it still tastes good," said an anonymous student. These are the perils of cooking with Year 9 students, but, oh, it is so enjoyable & insightful!