These vegan hash browns are perfectly browned and extra crispy and so easy to make. Perfect for breakfast or brunch.
What’s better than a stack of vegan hash browns in the morning? Not a whole lot!
Also known as vegan potato cakes or vegan potato pancakes, they’re perfect for breakfast or brunch topped with vegan mayonnaise or ketchup.
And yes, I know hash browns are often vegan already, though sometimes they can be made with butter and eggs.
But it’s still worthwhile to make them from scratch because they just taste so darn good. The extra effort is entirely worth it.
How To Make Vegan Hash Browns
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Shred the potato in a box grater. If you want to make this part really easy you can do it in the food processor. We tried it both ways and both ways worked great, but I preferred the version where we grated it in the box grater because the more finely shredded potato created a better texture.
Triple rinse. Once you’ve grated the potato then do the triple rinse. This is to get rid of the starchiness from the potatoes and helps them to crisp up nicely.
Add the shredded potato to a bowl and cover with cold water. Let them sit for a minute and you’ll see the water will go cloudy.
Drain and rinse and add fresh water. Let them sit for a minute again and then drain and rinse and cover with fresh water for a third time. You’ll see that this time the water will be almost clear.
Drain a final time and squeeze the excess water from the shredded potatoes with your hands or by wrapping the shredded potato in a clean tea towel and squeezing out all the excess moisture.
Add the shredded potato to a mixing bowl.
Add chopped green onions, all purpose flour, olive oil, salt, pepper, paprika and cayenne pepper and mix into a batter.
Divide the batter into 6 balls and use a cookie cutter to mould them into patty shapes. Alternatively you can roll them into balls and then press down with the bottom of a glass to form a patty shape.
Heat olive oil in a wide frying pan and add all the hash browns to the hot oil. Fry them for around 3-5 minutes per side, until beautifully golden and crispy.
Your hash browns are ready to serve!
Double The Recipe
This recipe makes 6 vegan hash browns. If you need to make more, feel free to double the recipe.
If you do it that way, then preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. Place the first batch of hash browns in the oven to stay warm while you fry up your second batch.
- Starchy potatoes – like Russet potatoes work best for hash browns.
- Squeeze as much moisture out of the shredded potatoes as you can. After your triple rinse, squeeze as much moisture out of the potatoes as you can. This makes for the crispiest hash browns. You can use your hands to squeeze the moisture out, or you can wrap the shredded potato in a clean kitchen tea towel and squeeze it until you have got as much moisture out as you can.
- Make sure your oil is hot – your oil should be hot before you add your hash browns to the pan. They should sizzle when they hit the pan.
- Gluten free – if you want to make these hash browns gluten-free, then try a gluten-free all purpose flour blend to replace the regular flour in this recipe.
Storing and Freezing
Keep leftovers stored in the fridge in a covered container for 3-4 days or in the freezer for up to 3 months.
More Vegan Breakfast Recipes
- Super Eggy Tofu Scramble
- Vegan French Toast
- Vegan Omelette
- Vegan Frittata
- Mango Chia Pudding
- Vegan Banana Waffles
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Hash Browns
For the Hash Browns:
- 1 Tablespoon Olive Oil
- Peel the potatoes and then shred them in a standard box grater. Add the shredded potato to a bowl and pour water over them. Let them sit for a minute. You’ll see the water will get quite cloudy. Rinse off the water and add fresh water, let them sit again for a minute and then rinse again. Repeat a third time and you’ll notice that the water will be pretty clear. Rinse a final time and then drain.
- Using your hands or a clean tea towel squeeze out the excess water from the shredded potato and then add to a mixing bowl with the flour, chopped green onions, olive oil, paprika, cayenne pepper, sea salt and ground black pepper and mix together.
- Divide into 6 portions and roll into balls. Press down into a cookie cutter and form into a patty shape, or use the base of a glass to press down from the top and form into a patty shape.
- Heat a pan with 1 Tablespoon olive oil and when hot, add in the hash browns. If you can fit them all in at once then you can do so. If your pan isn't big enough, then do half the batch and then the other half.*
- Fry until golden and crispy on both sides, around 3-5 minutes each side.
- Serve with a dollop of vegan mayo, some tomato sauce and some chopped green onions on top (optional).
- A starchy potato variety like russet potatoes will work best in this recipe.
- Green onions are also called spring onions, salad onions or scallions.
- If your pan isn’t big enough to do them all at once, then preheat your oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. Place the first batch of hash browns in the oven to stay warm while you fry up your second batch.
- Leftover hash browns can be stored in the fridge in a covered container for 3-4 days or in the freezer for up to 3 months.