Vegan Hash Browns
These crispy golden vegan hash browns are made with just a handful of simple plant-based ingredients and deliver that satisfying crunch you crave at breakfast. Naturally vegan and gluten-free, these irresistible potato fritters are the ultimate easy weekend breakfast treat.
Crispy golden vegan hash browns made with shredded potato and cooked to perfection in a skillet.
Nutrition per serving
Ingredients
main
aromatics
binder
seasoning
cooking
Instructions
Remove Excess Moisture
Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This is the most critical step for crispy hash browns. Transfer to a large bowl.
Mix the Hash Brown Mixture
Add the grated onion, cornstarch, garlic powder, smoked paprika, and salt to the potatoes and mix until evenly combined.
Form the Patties
Divide the mixture into 8 portions and press each portion firmly into a flat round patty about half an inch thick.
Cook Until Crispy
Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the hash brown patties and cook for 6 to 7 minutes per side without moving them until deeply golden and crispy.
Drain and Serve
Transfer to a paper towel-lined plate to drain briefly, then season with extra salt and serve immediately with ketchup or vegan aioli.
Substitutions
Common mistakes
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