Vegan Hash Brown Potatoes

These vegan Hash Brown Potatoes are crispy, golden on the outside, and packed with savory goodness on the inside. With just 4 ingredients and no need for baking or boiling, this recipe is a game-changer for your vegan breakfast or brunch. Discover the two simple tricks that make these hash browns super quick and easy to make. Read on to learn how to achieve perfect hash browns every time and elevate your morning meal to the next level!

Why You'll Love These Vegan Hash Browns

These hash browns are a super-delicious and satisfying breakfast side, and you don't even need an oven, baking tray, or parchment paper. No need to boil the potatoes either! They’re the ultimate sidekick for any morning meal and pair perfectly with my Tofu Scramble, Vegan Toast Dipping Sauce (which is like a vegan egg yolk), or my Ultimate Vegan Breakfast Sandwich. With my two simple tips, you can enjoy perfect hash browns every time. So, what are my tricks, you ask?

Tips & Tricks for Perfect Hash Browns

• Use the Grater Attachment of a Food Processor: This will grate your potatoes in seconds—my food processor grated these potatoes in about 3 seconds flat. For this recipe, I recommend using Yukon Gold or russet potatoes for the best texture. If you do not have a food processor, you can use the large side of a cheese grater to grate them by hand.
• Use a Salad Spinner: This genius trick makes washing and drying the potatoes easy-peasy. Fill the spinner with water and wash the starch off the potatoes right in there. My salad spinner has a built-in drain, making it super easy to wash and drain. Once rinsed, spin the potatoes to dry them off. No need for messy bowls of water or towels—so EASY!

How to Prep Vegan Hash Brown Potatoes:

Grate the Potatoes: Start by grating the potatoes. I like to leave the skins on for added texture and nutrients, but you can peel them if you prefer.

Wash the Potatoes Using the Salad Spinner Method:

• Place the grated potatoes in the salad spinner basket and fill it with cold water.
• Spin the potatoes a few times to release excess starch. Drain, refill with clean water, and repeat if needed.
• Drain one final time and spin the potatoes to remove as much excess moisture as possible.

If you don’t have a salad spinner, you can wash the potatoes using a large bowl of cold water as described in the recipe below.

Cook the Potatoes:

Add the grated potatoes to the pan and sprinkle the salt and pepper evenly on top. Let the potatoe mixture cook undisturbed for about 5 minutes until the bottom layer forms a golden crust.

Stir the crust back into the potatoes and continue cooking, allowing new crust layers to form each time. Repeat this process until the potatoes are cooked through and crispy, about 20 to 30 minutes.

Final Crust Layer: For an extra crispy finish, pat the shredded potatoes down into a compressed layer and cook one final crust layer.

Serve: Cut the crispy hash browns into 4 sections and serve hot. Garnish with parsley, chives, or green onions, or even sprinkle some vegan cheese on top! Serve with a side of ketchup for dipping.

Storage & Reheating Tips

If you have leftovers, let them cool completely before transferring them to an airtight container. Store in the fridge for 2-3 days. To reheat, either microwave or reheat in a non-stick skillet to regain the crunchiness.

Why These Vegan Hash Browns Are a Must-Try:

• Made with just 4 simple ingredients.
• Only 15 minutes to prep.
• Golden, crunchy, and savory.
• The perfect breakfast side dish.

Other Fun Vegan Breakfast Side Dishes:

• Quick & Easy Vegan Bacon
• Easy Vegan Breakfast Sausage Patties (TVP)
• The Best Air Fryer Tofu
• The Best Vegan Bagels & Vegan Cashew Cream Cheese

If you try this recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

5 from 6 votes

(click stars to vote)

Vegan Hash Brown Potatoes

There are two tricks in this recipe to make these hash browns super quick and easy to make!

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 4

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Ingredients

 

½1x2x

• ▢ 2 russet potatoes,
• ▢ 1 tablespoon light oil, (such as canola or vegetable)
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper

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Instructions

 

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• Grate the potatoes: using the grater attachment on a food processor or the large side of a cheese grater to grate the potatoes. I prefer to leave the skins on for added texture and nutrients, but you can peel the potatoes first if desired.
  
• Wash the Off the Starch:

  Salad Spinner Method: Place the grated potatoes in the salad spinner basket and fill it with cold water. Spin the potatoes a few times to release the excess starch, then drain. Repeat this process, draining and spinning the potatoes until they are as dry as possible.

  Large Bowl Method: Add the grated potatoes to a large bowl of cold water. Stir them to release the starch, then drain and refill the bowl with clean cold water. Repeat this process, then use a clean dish towel to squeeze out as much water as possible.
  
• Cook the Potatoes: In a large skillet or non-stick pan, heat the oil over medium-high heat. Add the grated potatoes and sprinkle with salt and pepper.

  Let the potatoes cook undisturbed for about 5 minutes, or until the bottom forms a golden crust. Stir the crust back into the potatoes, then continue cooking, allowing a new crust layer to form each time. Repeat this process until the potatoes are fully cooked and have reached your desired level of crispiness, about 20 to 30 minutes.
  
• Final Crust Layer & Serve: For an extra crispy finish, pat the potatoes down into a compressed layer and cook until a final golden crust forms.

  Cut the potatoes into 4 sections and serve hot.
  

Nutrition

Serving: 1 serving (recipe makes 4 servings) | Calories: 114kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Sodium: 296mg | Potassium: 444mg | Fiber: 1g | Vitamin C: 6.1mg | Calcium: 14mg | Iron: 0.9mg

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!

Author: Sam Turnbull

Cuisine: American, Canadian

Course: Breakfast

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