Vegan Hash Browns

5 from 1 vote

These crispy vegan hash browns are done using only 3 simple ingredients and make for a tasty side dish for breakfast or even dinner. They are perfectly crispy on the outside and soft and creamy on the inside. Made without eggs and fully dairy-free and plant-based.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Vegan

Servings: Hash browns

Calories: 95kcal

Author: Jessica Laroche

Ingredients

2 cups Russet potatoes (Yukon works too) peeled and finely grated (I used the small holes setting on my box grater)
⅓ cup all-purpose flour
2 tbsp fresh chives or green onions
½ tsp salt

Instructions

Start by peeling the potatoes and then shred them using the small hole setting on your box grater. Then, soak the grated potatoes in plenty of cold water for about 10 minutes. Then, transfer to a fine-mesh colander and keep rinsing until the water comes out clear.
Transfer the drained potatoes over a clean towel, lift the corners and twist the bottom to lock the potatoes. Then, squeeze to remove as much water as you can by twisting/pressing on the potatoes.
Transfer to a bowl and add the flour, chives and salt. Stir well making sure to break up all the clumps of potatoes.
Then, divide in 5 equal balls by gently pressing the mixture in between your fingers.
Warm up a large non-stick pan over medium heat. If you want the hash browns to turn golden brown and get crispier, then add a little oil first (I like to use an oil spray so I don't add too much), but that's optional.
Transfer the balls of potatoes on the warmed up pan and gently press using the bottom of a glass or even better, use a cookie cutter to shape them in nice circles. Aim for thickness of about ¼-½ inch.
Cook for about 5 minutes, then flip and cook for 4-5 more minutes (have a sneak peek under to see when they look golden brown and crispy, then flip!).
Serve warm with a side sauce such as ketchup, chipotle sauce, cashew mayo or spicy sriracha mayo.

Video

Notes

Store any leftovers in the fridge in an air-tight container for up to 3-4 days. They will get softer as they rest/chill. Reheat in a pan for a few minutes on each sides or until warmed up.
If you want to double the recipe, then you might want to cook them in 2 batches. In that case, pre-heat the oven to 200º and keep the first batch of hash browns in the heated oven while making the second batch.
I highly recommend to finely grate the potatoes. That's why I recommend to use the small holes on a box grater and avoid shredding using your food processor, which would give larger shreds.
You can add more flavor to your hash browns! Try adding some paprika or smoked paprika, onion or garlic powder, fresh crushed garlic, cayenne or red pepper flakes, etc.
Nutrition: please note that the nutritional information is an estimate per serving (in this case, without cooking oil) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition