These baked vegan quinoa hash browns are simple to make and deliciously crispy. They're made with a short list of easy-to-find ingredients, including Bob's Red Mill's white quinoa, almond flour, and flaxseed meal. Pair them with tofu scramble for a filling weekend brunch or enjoy them all on their own.
*There’s no need to add any additional oil to these hash browns, but for an extra treat, you can brush the formed patties with olive oil before baking and after flipping. This will encourage them to crisp up even more.
**These "hash browns" are best enjoyed fresh from the oven. Since this recipe makes a generous batch (i.e., 25 hash browns), you can freeze any unbaked patties for up to 1 month and thaw and bake them according to instructions just before serving.