Golden and crispy vegan hash browns. These deliciously savory hash browns are so easy to make and perfect for breakfast or brunch.
What’s better than a warm stack of vegan hash browns in the morning? Not a whole lot!
Served with some vegan mayonnaise and/or some tomato sauce this makes a great breakfast.
And yes, I know hash browns are often vegan, though sometimes they are made with dairy butter.
I know this well because when Jaye and I travel and stay at hotels, often the hash browns are vegan and between those and the baked beans they are often the only vegan things at the breakfast buffet!
And you won’t generally hear us complaining because hash browns are so good you don’t need much else when you have a plate of these on the go.
But the ones you make yourself are always going to taste the best!
How to make vegan hash browns
Really the only tricky part to making hash browns is shredding the potato. 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 tended to slightly prefer the version where we grated it in the grater (I know, takes much longer) because the more finely shredded potato created a better texture in my view.
But you are welcome to use a food processor attachment as well and this will definitely speed things up.
Once you’ve grated the potato then you do the triple rinse. This is to get rid of the starchiness of the potatoes which helps them to crisp up nicely.
As you can see in the photos below, the first time you submerge the shredded potatoes in water, mix it up and then leave for a minute and you’ll see the water will go cloudy.
Drain it and repeat twice more. You’ll see by the third time the water is almost clear. Drain a final time and then squeeze the excess water from the shredded potatoes with your hands and add to a mixing bowl.
Now add some chopped spring onions, all purpose flour, olive oil, salt, pepper, paprika and cayenne pepper and mix into a batter (full ingredient amounts and instructions are in the recipe card at the bottom of the post).
Then divide 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 up some olive oil in a nice wide frying pan and fry them all up at the same time, around 3-5 minutes per side, until beautifully golden and crispy.
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.
If you want to make these hash browns gluten-free, then try a gluten-free all purpose flour blend to replace the regular wheat flour.
You will love these vegan hash browns! They are:
- Perfect for breakfast
Definitely best served hot and fresh! But if you have leftovers then store them in the fridge and reheat in the frying pan.
More vegan breakfast recipes!
- Our ‘super eggy’ vegan tofu scramble is a big hit with everyone who has tried it!
- Our vegan French toast is super crispy and delicious and;
- Our vegan omelette is made with chickpea flour and packed with mushrooms and vegan sausage and vegan cheese for a really awesome breakfast experience.
- If you want something a little on the sweet side, then our vegan pancakes, vegan banana pancakes, classic vegan waffles, vegan blueberry muffins, vegan banana muffins or vegan banana bread will be right up your street.
- Our peaches and cream chia pudding is also wonderful for breakfast as is our chocolate chia pudding.
So let us know what you think of these vegan hash browns in the comments and please rate the recipe too. Thanks so much!
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Vegan Hash Browns
For the Hash Browns:
- 1 Tbsp 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 squeeze out the excess water from the shredded potato and then add to a mixing bowl with the flour, chopped spring 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 Tbsp 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 spring onions on top (optional).
- A starchy potato variety like russet potatoes will work best in this recipe.
- Spring onions are also called green 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.