This Vegan Hash Brown Recipe is your go-to for crispy, golden-brown hash browns made with simple ingredients—potatoes, flour, chives, and salt. No eggs, no dairy, just pure crispy perfection.
You know those mornings when you wake up starving and instantly crave something crispy, salty, and ridiculously satisfying? That was me, last Saturday. I shuffled into the kitchen, still half-asleep, opened the fridge—and there it was. A lonely bag of potatoes sitting there, just waiting for its moment.
And I thought, Hash browns. Duh.
Except—plot twist—I had no eggs. No fancy vegan egg replacers. Just your classic pantry staples. But I wasn’t about to give up that golden, crispy dream. So, I grabbed a grater, a splash of creativity, and went for it. And guess what? These vegan hash browns were better than I could have hoped. Crispy on the outside, tender inside, and not a single egg in sight.
And now? I’m officially that person who makes hash browns way too often. You’re welcome.
Why You’ll Love This Vegan Hash Brown Recipe?
- Crispy edges, soft centers. That chef’s kiss texture balance is everything.
- 4 basic ingredients. No eggs. No dairy. No fuss.
- Fast & easy. Ready in 30 minutes, because who has the patience to wait?
- Totally versatile. Breakfast? Yes. Lunch? Yep. Midnight snack? Absolutely.
- No fancy equipment. A grater, a pan, and you’re golden (pun intended).
Ingredient Notes:
- 2 cups Russet Potatoes (or Yukon Gold): These starchy kings get you that perfect golden crisp while staying fluffy inside.
- ⅓ cup All-Purpose Flour: It’s the glue. Keeps the patties together without needing eggs.
- 2 tbsp Fresh Chives (or Green Onions): Adds color, flavor, and just the right bite.
- ½ tsp Salt: Because potatoes without salt? Not happening.
Optional, but go for it:
Sprinkle in garlic powder, paprika, or even some chili flakes if you want to spice it up.
How To Make Vegan Hash Brown?
Step 1. Grate & Soak the Potatoes
Peel your potatoes, then grab your box grater—use the small holes for maximum crisp factor. Now, here’s a game-changer: soak the shredded potatoes in cold water for about 10 minutes. This pulls out excess starch and helps them get that deep golden-brown color.
Also, it stops them from turning that weird gray color. Trust me, it’s worth it.
Step 2. Drain, Rinse, and Squeeze Like Your Life Depends On It
Drain the potatoes in a colander, then rinse under cold water until the water runs clear. But the real magic? Getting rid of all that excess water.
Wrap the shredded potatoes in a clean dish towel and twist the ends together. Now squeeze. Hard. Keep squeezing. If your arms aren’t burning a little, you’re not done. This step is the secret to that crispy exterior. No shortcuts here.
Step 3. Mix It Up
Dump the dry, grated potatoes into a bowl. Add in the flour, chives, and salt. Stir it all together until the mixture starts to hold together.
Too dry? A tiny splash of water will fix that.
Too wet? More flour. You got this.
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Step 4. Shape & Fry
Divide the mixture into 5 balls and shape them into patties—aim for about ¼ to ½ inch thick. Thin enough to crisp up, but still hearty inside.
Heat up a non-stick skillet over medium heat. Want that golden crust? Add a little oil. I use an oil spray for a lighter touch, but feel free to go old-school with a drizzle of canola or olive oil.
Gently place your patties into the pan and press them down with a spatula. Or, if you want to get fancy, use the bottom of a glass to make them perfectly flat.
Cook for about 5 minutes on one side, flip, then cook for another 4-5 minutes on the other side. Peek underneath to make sure they’re perfectly golden before flipping.
Step 5. Serve Hot & Crispy
Now, here’s where the fun starts. Serve your hash browns hot, straight from the pan. Dunk them in ketchup, sriracha mayo, or cashew cream. Top with avocado or vegan sour cream. Heck, build a breakfast sandwich out of them.
Or, and hear me out, just eat them over the sink while they’re still too hot because you cannot wait. (No judgment—I’ve been there.)
Storage Options:
- Fridge: Store cooked hash browns in an airtight container for up to 3 days.
- Freezer: Freeze them flat on a baking sheet first, then pop them into a freezer bag. They’ll last up to 2 months.
- Reheating Tip: Skip the microwave. Use the skillet or oven to bring back that crunch.
Variations and Substitutions:
- Sweet Potato Swap: For a sweeter, softer version, sub in sweet potatoes.
- Veggie-Loaded: Grated zucchini, carrots, or even spinach can sneak in some greens. Just squeeze the heck out of them first.
- Gluten-Free: Replace flour with chickpea flour or a gluten-free blend—it still holds beautifully.
- Cheesy Vibes: Sprinkle in some vegan cheddar before shaping the patties. Melty, crispy goodness.
- Spicy Hash Browns: Add red pepper flakes or smoked paprika for an extra kick.
What to Serve with Vegan Hash Brown?
These beauties are more than just a breakfast side—they’re the main event. But if you’re feeling extra, here’s what pairs perfectly:
- Tofu Scramble: The ultimate vegan breakfast combo.
- Avocado Toast: Top your toast with a crispy hash brown for an extra layer of yum.
- Vegan Breakfast Sandwich: Hash brown, avocado, spinach, and a little sriracha—yes, please.
- Fresh Fruit Salad: To balance out all that crispy goodness.
- Sriracha Mayo or Cashew Cream: Because dipping is non-negotiable.
Frequently Asked Questions:
Why aren’t my hash browns crispy?
Too much moisture is the enemy. Make sure you really squeeze out the water from the potatoes before mixing. Also, don’t overcrowd the pan—it makes them steam instead of crisp.
Can I prep these ahead of time?
Yep! Form the patties and store them in the fridge for up to 24 hours before frying. They actually hold together better after chilling.
Do I have to use oil?
Not strictly, especially with a good non-stick pan. But for that deep golden crunch? A little oil makes all the difference.
And there you have it—the Vegan Hash Brown Recipe that’s crispy, golden, and so easy you’ll wonder why you haven’t been making them every weekend. Whether you’re whipping them up for brunch, lunch, or midnight snacks, they’re pretty much perfect every time.
So, try them out, get creative with toppings, and let me know how it goes. Got a secret ingredient? A sauce that takes them next-level? Share it in the comments—because we’re all here for better hash browns.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Vegan Hash Brown Recipe
Ingredients
- 2 cups Russet potatoes or Yukon Gold, peeled and finely grated
- ⅓ cup all-purpose flour
- 2 tablespoons fresh chives or green onions, finely chopped
- ½ teaspoon salt
- Neutral oil such as canola or vegetable oil for frying
Optional Toppings & Dipping Sauces:
- Ketchup
- Sriracha mayo
- Cashew cream
- Vegan sour cream
Instructions
Prepare the Potatoes:
- Peel the Russet potatoes and finely grate them using the small holes of a box grater. Place the grated potatoes into a bowl of cold water and let them soak for approximately 10 minutes. This helps to remove excess starch, promoting a crispier texture.
Rinse and Remove Moisture:
- After soaking, drain the potatoes using a fine-mesh colander. Rinse under cold water until the water runs clear. Transfer the grated potatoes onto a clean kitchen towel. Wrap the towel around the potatoes and twist firmly to squeeze out as much moisture as possible. This step is crucial for achieving a crispy exterior.
Combine Ingredients:
- Place the drained potatoes into a large mixing bowl. Add the all-purpose flour, chopped chives, and salt. Stir well until all ingredients are evenly combined and the mixture starts to bind together. The mixture should be slightly sticky but manageable. If it appears too dry, add a teaspoon of water. If it is too wet, incorporate a small amount of additional flour.
Shape the Hash Browns:
- Divide the potato mixture into five equal portions and form each into a ball. Flatten each ball into a patty approximately ¼ to ½ inch thick. This ensures even cooking and the ideal balance between a crispy exterior and soft interior.
Cook the Hash Browns:
- Heat a large non-stick skillet over medium heat. Add a small amount of neutral oil to the pan, enough to lightly coat the surface.
- Place the hash brown patties into the skillet and gently press them down using a spatula. Cook for approximately 5 minutes on the first side, or until golden brown and crispy. Flip carefully and cook for an additional 4-5 minutes on the second side.
Serve and Enjoy:
- Once cooked, transfer the hash browns to a paper towel-lined plate to remove any excess oil. Serve immediately while hot and crispy. Pair with your favorite dipping sauces such as ketchup, sriracha mayo, or cashew cream.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
