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Vegan hash browns topped with vegan mayonnaise and chopped green onions.
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4.78 from 9 votes

Vegan Hash Browns

These vegan hash browns are perfectly browned and extra crispy and so easy to make. Perfect for breakfast or brunch.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 170kcal


For the Hash Browns:

  • 1 ½ pounds Potato (700g) peeled weight, about 3 Large*
  • ½ cup All Purpose Flour (63g)
  • 2 Green Onions Chopped
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Paprika
  • ¼ teaspoon Cayenne Pepper
  • ½ teaspoon Sea Salt
  • ½ teaspoon Ground Black Pepper

For Frying:


  • 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).


  1. A starchy potato variety like russet potatoes will work best in this recipe.
  2. Green onions are also called spring onions, salad onions or scallions. 
  3. 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.
  4. 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. 


Serving: 1Serve | Calories: 170kcal | Carbohydrates: 29g | Protein: 3.6g | Fat: 4.7g | Saturated Fat: 0.6g | Sodium: 203mg | Fiber: 2.4g | Sugar: 1.1g