These vegan hash browns are crispy on the outside and soft in the middle. Pair them with just about anything for the perfect way to start your day!
I love anything potato, and these hash browns are no exception! They are easy to make and make a great breakfast side!
Potato Basics
The type of potato you use for hash browns really depends on the end result you want. If you are baking these, then a Yukon gold or red is the best bet as the russet variety has a lot of starch and can end up pretty gluey.
If you are frying them, then you should be ok with any type. The russet will give you a softer fluffy inside and the Yukon or red will hold together better and be more smooth/firm.
Ingredients
Here are the simple main ingredients when making homemade hash browns:
- Potatoes
- Salt
- Pepper
- Other spices like onion and garlic powder
- Oil to cook (omit if oil free)
- Parmesan to up the flavor (try my vegan parmesan, it’s amazing!)
How to Make Homemade Hash Browns
It’s pretty simple to make these at home, the main effort is in prepping the potatoes.
- Shred the potatoes.
- Soak to remove some starch.
- Dry them well.
- Put on a baking sheet if baking.
- Or cook in a pan if preferred.
- Serve.
How to grate the potatoes
The easiest way to shred is using a box grater. However you can also use the shredder attachment on your food processor for a super easy prep. This also makes longer strands which helps with the end texture.
Tips and Tricks
Here are some tips to follow for the perfect end result:
- Soak the grated potatoes for extra crispness. This helps remove the starch. Putting them in a colander in a bowl of water help make sure the shreds don’t disperse too much.
- Dry them well. Squeeze them in a towel will help remove as much water as possible adding to the crispy end result.
- While cooking, spread them out on the pan (or baking sheet) and allow them to get browned, then separate and flip as they crisp even more. This helps get them extra crispy at the end.
- To make these oil free, use a non stick skillet.
- If using oil, use a flavorful one. We love a good olive oil.
- You can prep these ahead by grating the potatoes and allowing them extra time to dry.
What to Serve with Hash Browns
Here are some great recipes to pair these vegan hash browns with:
- Vegan Breakfast Burritos
- Vegan Buttermilk Pancakes
- Tofu or chickpea scramble
- As a main topped with all the things, much like you would nachos
- As a side with bagels and cream cheese
- With sautéed spinach
- Fruit salad
Common Questions
Traditionally some recipes use butter or egg when making patty like hash browns, so make sure to sub a vegan butter and avoid the egg. If you see parmesan, make sure to use a vegan parmesan to keep it vegan.
When you squeeze the water out of the shredded potatoes, this should help with allowing the insides to cook fluffy and stuck together.
You can also add a little flour to the mixture if you really want patty style hash browns.
Another technique is cooking the shredded potatoes in the microwave for a little to help evaporate even more moisture
Yes! If you have too much moisture they will get gummy.
Soggy hash browns are a result of the potatoes not being dried well or too much starch. Soaking then wringing in a towel helps.
If you soak them longer than overnight, then they can lose their structure.
You want to make sure to heat your pan first, then add the shredded potatoes. This will help keep them from sticking. Also, if you aren’t using a non stick pan, make sure to add oil to the pan before heating.
I like to squeeze them in a kitchen towel. This helps suck up any moisture. You can also warm in the microwave for about 5 minutes.
Homemade Vegan Hash Browns Recipe
Ingredients
- 1 pound Yukon gold potatoes , see note
- Drizzle of your favorite roasting oil , or broth if you don’t use oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ cup vegan parmesan , optional for taking it up a notch (remove salt if using this)
Instructions
- Preheat oven to 400 F/ 205 C if baking.
- Shred potatoes using a box grater or the shredding attachment on your food processor.
- Put the shredded potatoes in a colander. Rinse well to remove starch. Then place into a bowl and fill with water until a touch below the colander top. Soak for about 5 minutes or so. This helps remove extra starch,
- Rinse well and squeeze out the water by putting the shredded potatoes into a kitchen towel and twisting to get them dry.
If frying:
- Mix the potatoes with the rest of the ingredients in a bowl. Spread out on the pan and then pan fry over medium heat. Allow to cook until they are beginning to crisp, and then flip and cook until they are cooked throughout. About 10-15 minutes. Turn the heat up to high and pan fry another 2-3 minutes to get the extra crisp on the outside.
If baking:
- Place them onto a parchment lined baking sheet along with the rest of the ingredients and use your hands to mix so it’s all coated well. You could also do this in a bowl.
- Spread the mixture out evenly over the baking sheet so it’s one single-ish layer.
- Bake for 30-40 minutes depending on how crisp you want them.
- Enjoy with anything and everything!
Notes
- The type of potato you use really depends on the end result you want. If you are baking these, then a Yukon gold or red is the best bet as the russet variety has a lot of starch and can end up pretty gluey. If you are frying them, then you should be ok with any type. The russet will give you a softer fluffy inside and the Yukon or red will hold together better and be more smooth/firm.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
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