If you’re craving crispy, golden hash browns but want to keep things completely plant-based, this vegan hash browns recipe is just what you need. Whether you’re preparing a cozy weekend brunch or adding a satisfying side to your weekday breakfast, these hash browns come out perfectly crunchy on the outside and tender on the inside without any dairy or eggs.
The beauty of this recipe lies in its simplicity and the wholesome ingredients that come together to create a comforting dish everyone can enjoy.
Made with just a few pantry staples, these vegan hash browns are easy to customize and quick to prepare. Plus, they’re oil-friendly and can be cooked in a skillet or air fryer, depending on your preference.
Ready to elevate your breakfast game with a plant-based twist? Let’s dive in!
Why You’ll Love This Recipe
Our vegan hash browns recipe is a fantastic way to enjoy the classic breakfast favorite without compromising on taste or texture. Here’s why this recipe will become a staple in your kitchen:
- Simple ingredients: Potatoes, onions, and basic seasonings make it super accessible.
- Perfectly crispy: Achieve that golden crunch using minimal oil and smart cooking techniques.
- Versatile: Customize with herbs, spices, or add-ins like bell peppers for variety.
- Allergy-friendly: No eggs, dairy, or gluten—ideal for various dietary needs.
- Quick & easy: Ready in under 30 minutes, perfect for busy mornings.
Ingredients
- 4 medium potatoes (Russet or Yukon Gold work best)
- 1 small onion, finely chopped or grated
- 2 tablespoons olive oil (or any neutral oil like avocado or sunflower)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional, for a smoky flavor)
- Salt and black pepper to taste
- 2 tablespoons chickpea flour (helps bind the hash browns)
- Fresh parsley or chives for garnish (optional)
Equipment
- Box grater or food processor with shredding attachment
- Large bowl
- Clean kitchen towel or cheesecloth
- Non-stick skillet or cast iron pan
- Spatula
- Plate lined with paper towels (for draining excess oil)
Instructions
- Prepare the potatoes: Wash and peel the potatoes. Using a box grater or food processor, shred the potatoes into thin, even pieces.
- Remove excess moisture: Transfer the shredded potatoes to a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible. This step is crucial for crispy hash browns.
- Combine ingredients: Place the drained potatoes into a large bowl. Add the finely chopped onion, chickpea flour, garlic powder, smoked paprika (if using), salt, and pepper. Mix well until everything is evenly combined.
- Heat the skillet: Warm 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, scoop about ½ cup of the potato mixture and flatten it into a patty shape in the skillet. Repeat to fill the pan, but avoid overcrowding.
- Cook the hash browns: Fry the patties for 4-5 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning. Add more oil if needed for crispiness.
- Drain and serve: Transfer cooked hash browns to a plate lined with paper towels to absorb any excess oil. Continue cooking the remaining patties.
- Garnish and enjoy: Sprinkle chopped fresh parsley or chives over the top for a fresh finish. Serve immediately while hot and crispy.
Tips & Variations
“For the crispiest hash browns, always remove as much moisture as possible from the shredded potatoes before cooking.”
- Use sweet potatoes: Swap regular potatoes for sweet potatoes for a colorful, nutrient-rich alternative.
- Add veggies: Mix in grated carrots, zucchini (squeezed dry), or bell peppers for extra flavor and texture.
- Spice it up: Experiment with cumin, chili powder, or fresh herbs like rosemary or thyme.
- Air fryer option: Spray patties lightly with oil and cook at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Make mini hash browns: Form smaller patties and cook for bite-sized snacks or appetizers.
Nutrition Facts
| Nutrient | Per Serving (1 patty) |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 22 g |
| Protein | 3 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sodium | 150 mg |
Serving Suggestions
Vegan hash browns are incredibly versatile and pair well with a range of dishes. Here are some delicious ways to serve them:
- With a side of sautéed greens, such as kale or spinach—try our Recipes with Spinach Vegetarian for inspiration.
- Accompanied by a creamy vegan sauce, like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
- Alongside avocado slices, fresh tomatoes, and a sprinkle of nutritional yeast for a savory, cheesy flavor without dairy.
- As part of a full vegan breakfast plate including tofu scramble and toast—check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves for homemade bread ideas.
Conclusion
This vegan hash browns recipe is a fantastic addition to your plant-based cooking repertoire. It combines simple, wholesome ingredients with easy preparation to deliver crispy, golden bites of comfort food perfection.
Whether you’re a seasoned vegan or simply exploring meatless meals, these hash browns are sure to satisfy your cravings without compromising on flavor or texture.
With endless customization options and the ability to pair them with a variety of dishes, this recipe is perfect for any meal of the day. Plus, the use of chickpea flour as a binder keeps things allergen-friendly and nutritious.
Next time you want to enjoy a hearty breakfast or a tasty side, give these vegan hash browns a try—you might just find your new favorite way to start the day!
📖 Recipe Card: Hash Browns Recipe Vegan
Description: Crispy and golden vegan hash browns made with simple ingredients. Perfect for breakfast or as a side dish.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 4 medium russet potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 3 tablespoons vegetable oil
- 2 tablespoons water
Instructions
- Grate potatoes and squeeze out excess moisture using a clean towel.
- In a large bowl, combine grated potatoes, onion, flour, nutritional yeast, garlic powder, smoked paprika, salt, and pepper.
- Add water and mix until the mixture holds together.
- Heat oil in a large skillet over medium heat.
- Form potato mixture into small patties and place them in the skillet.
- Cook for 4-5 minutes on each side until golden brown and crispy.
- Remove from skillet and drain on paper towels.
- Serve hot.
Nutrition: Calories: 180 kcal | Protein: 4 g | Fat: 8 g | Carbs: 24 g
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