Vegan Hash Browns

5 from 2 votes

My crispy vegan hash browns recipe guarantees perfectly golden hash browns. Freezer friendly and suitable for frying, baking and air frying.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Brunch, Lunch, Sides

Cuisine: All, American

Servings:

Calories: 224kcal

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

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.

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.

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.

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.