Publised on 08/07/2024. Last Updated on 23/07/2024 by Richard
This crispy vegan hash browns recipe is your ticket to perfectly golden hash browns every time. Freezer friendly and suitable for frying, baking and air frying.
Vegan hash browns—crispy, golden brown, and totally addictive. Let’s be honest, who doesn’t love a good hash brown? They’re the ultimate comfort food. I still remember the first time I had homemade hash browns at this tiny café in Grass Valley, California. It was the morning after my mate’s wedding, and let me tell you, those hash browns saved my life. They were so crispy and golden brown; I knew I had to figure out how to make them at home.
This super easy recipe is a dream come true. It's probably the only breakfast recipe I use almost every week. These things are guaranteed crispy and flavoursome right through to the middle! Whether you’re into baking, frying, or air frying, I’ve got you covered. Plus, it’s a brilliant way to use up those sad, lonely potatoes lurking at the bottom of your fridge. And here’s a pro tip: you can freeze these bad boys before cooking, so you always have a stash of homemade hash browns ready to go, with a nice plate of tofu scramble or a vegan omelette.
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Ingredients You’ll Need
Alright, let’s get down to business. Here’s what you’ll need to make these epic vegan hash browns:
- Maris Piper potatoes (or any other starchy potato like russet potatoes or Yukon Gold)
- A small onion (or sub with a shallot or green onions, aka spring onions)
- Fine sea salt
- Ground black pepper
- Paprika (optional, but why not?)
- Potato starch (optional, for that extra crisp. Replace with corn starch in a pinch)
- Vegetable oil (or olive oil if you'd prefer)
As always, the full hash brown recipe is hanging out at the bottom of the page in the recipe card. If you’re in a rush, scroll down and get cooking!
The Best Type of Potato for Hash Browns
Let’s talk taters. When it comes to making the best vegan hash browns, starchy potatoes are where it’s at. They give you that crispy exterior and tender interior that’s pure magic. Here are some of the big hitters in this arena:
- Russet Potatoes: These are the go-to for many hash brown recipes due to their high starch content and fluffy texture.
- Maris Piper Potatoes: Popular in the UK, Maris Piper potatoes have a great balance of starch and moisture, making them ideal for hash browns.
- Yukon Gold Potatoes: These have a slightly lower starch content but still work well for hash browns, especially if you prefer a bit of a creamier texture inside.
- King Edward Potatoes: Known for their fluffy texture, these potatoes are great for achieving that crispy exterior.
- Desiree Potatoes: These red-skinned potatoes are versatile and starchy enough to make excellent hash browns with a lovely golden brown finish.
How to Make Vegan Hash Browns
Making vegan hash browns at home is a piece of cake. Or should I say, a piece of potato? Here’s a simple breakdown:
Peel and Grate: Peel your potatoes and grate them into a medium bowl using the coarse holes on a box grater. You can also use the grating attachment of a food processor if you’re feeling fancy.
Squeeze Out Moisture: Grab a kitchen towel or cheesecloth and squeeze out as much excess moisture as possible from the grated potatoes. This is the secret to crispy hash browns, my friend.
Mix Ingredients: Toss the grated potatoes back into the bowl and add the finely grated onion, sea salt, black pepper, paprika, and potato starch (if you’re using it). Give it a good mix. The extra added potato starch helps achieve even crispier hash browns!
Shape and Cook: Shape the mixture into patties (I like to use a round cookie cutter) and cook them using your preferred method—fried, baked, or air-fried. If frying, be sure to use a non-stick pan or a well-seasoned cast iron skillet. If baking or air frying, be sure to crush with oil or use cooking spray.
How to Serve Vegan Hash Browns
These vegan hash browns are versatile AF. Here are four ways I love to serve them:
- With Tofu Scramble: Pair your crispy hash browns with a tofu scramble and some grilled tomatoes for a breakfast of champions. Alternatively, use your favourite vegan egg substitute.
- Alongside a Vegan Omelette: Serve them with my vegan omelette for a classic breakfast combo.
- With Vegan Sausage: Add some vegan sausage to your plate for a hearty, protein-packed meal. Perfect for a weekend breakfast feast!
- With Roasted Veggies: Roast up some veggies like red bell pepper, sliced courgette and cherry tomatoes. These hash browns make a great accompaniment, with a dollop of vegan sour cream!
How to Store Vegan Hash Browns
Just when this perfect recipe couldn't get more perfect, you find out these vegan hash browns are freezer-friendly baby! Just lay them out on a baking tray (before cooking) until they’re frozen solid, then transfer them to a ziplock bag or airtight container. They’ll keep in the freezer for up to two months. I guarantee you'll have a hard time not cooking and eating them all at once though!
Some Variations on the Recipe
You know how I love my simple recipes because they allow you to customise the final product! So for anyone looking for a little twist, here are a few ideas to jazz up your vegan hash browns:
- Add Garlic Powder and Onion Powder: For extra flavour, toss in some garlic powder and onion powder to the mix. I recommend around ½ teaspoon of each.
- Cheesy Hash Browns: Sprinkle 2 tablespoon nutritional yeast into the mixture, or top with your favourite vegan cheese and bake until golden and bubbly!
- Spicy Hash Browns: Add a pinch of chili powder or serve with a splash of hot sauce for a spicy kick.
- Herb-Infused Hash Browns: Mix in some chopped fresh herbs like parsley or chives for a burst of freshness.
Vegan Hash Browns FAQs
A: Absolutely! You can shape the patties and freeze them before cooking. Just defrost on a baking sheet before frying, baking, or air frying.
A: Squeezing out as much liquid as possible from the shredded potatoes is key. Using potato starch also helps get that crispy texture.
A: Yep! Preheat your oven to 180°C (fan), place the hash browns on a baking tray lined with parchment paper, and bake for 20 minutes on each side.
Vegetable oil and olive oil both work great. Just don't use extra virgin because we're heating these hash browns past the smoke point.
A: As much as we all love sweet potatoes, they're not great for hash browns as they won't get very crispy. Stick to regular raw potatoes for that super crispy golden brown patty.
Vegan Hash Browns Recipe
And there you have it—crispy, golden brown vegan hash browns that are easy to make and impossible to resist. I hope you give this recipe a try and love it as much as I do. Don’t forget to take pictures of your homemade vegan hash browns and tag @schoolnightvegan on social media. I can’t wait to see your creations!
If you’re looking for more vegan breakfast recipes, check out my posts on vegan pancakes, my deliciously spicy vegan shakshuka, and my foolproof vegan eggs benedict. Happy cooking!
Vegan Hash Browns
Equipment
- Box Grater or Food Processor
- Kitchen Towel or Cheesecloth
- Large bowl
- Non-stick Pan, Baking Tray, or Air Fryer
- Round Cookie Cutter
- Parchment paper
Ingredients
- 750 g Maris piper potatoes or sub for any other starchy potato variety like russet potatoes or Yukon Gold.
- 1 small onion or sub for a shallot or 2 green onions (aka spring onions)
- 1.5 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika optional
- 2 teaspoon potato starch optional
- 2 tablespoon vegetable oil or sub for olive oil, for cooking
Instructions
To Make the Hash Browns
- Peel the potatoes and grate them into a medium bowl using the coarse holes in a box grater. Alternatively use the grating attachment of a food processor.750 g Maris piper potatoes
- Remove the skin from the onion and grate into the same bowl using the fine holes in a box grater.1 small onion
- Place the potato mixture in a nut milk bag or a piece of cheesecloth and squeeze out as much excess moisture as possible.
- Discard the water and return the potato and onion mixture to the bowl.
- Add the fine sea salt, ground black pepper, paprika and potato starch (if using). Mix well.1.5 teaspoon fine sea salt, ½ teaspoon ground black pepper, ¼ teaspoon paprika, 2 teaspoon potato starch
- Place a round cookie cutter on a sheet of baking parchment.
- Take a spoon of the mixture (around 50g) and place inside the cookie cutter. Gently push into shape but don’t compress it or the inside won’t cook.
- Repeat with the remaining mixture to make several round patties.
- If not cooking immediately, place the tray of hash browns in the freezer until they’re frozen solid then transfer the hash browns to a ziplock freezer bag or airtight container and keep in the freezer for up to 2 months. Defrost on a baking sheet before cooking.
To Fry the Hash Browns
- Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Once the oil is hot, add the hash brown patties to the pan, making sure not to overcrowd it.2 tablespoon vegetable oil
- Cook the patties for about 7-10 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
- Once cooked, transfer the hash browns to a plate lined with paper towels to drain any excess oil.
To Bake the Hash Browns
- Preheat the oven to 180c (fan).
- Evenly space the hash browns on a baking sheet lined with baking parchment and brush or spray with the vegetable oil. You can use cooking spray instead here.2 tablespoon vegetable oil
- Bake in the oven for 20 minutes before flipping and baking for a further 20 minutes or until evenly brown and crispy.
To Air Fry the Hash Browns
- Preheat the air fryer to 180c .
- Evenly space the hash browns in the air fryer basket or tray and brush or spray with the vegetable oil. You can use cooking spray instead here.2 tablespoon vegetable oil
- Air fry for 10 minutes before flipping and air frying for a further 10 minutes or until evenly brown and crispy.
Ligeia
Oh these are EVERYTHING! I went for the fried option and they were the best hash browns i've ever had!
Frankiie
OMG THESE WERE PERFECT