Description
This Vegan Hash Browns recipe delivers perfectly crispy and golden hash browns made from starchy potatoes and onions. Versatile and freezer-friendly, these hash browns can be cooked by frying, baking, or air frying, making them a convenient and tasty vegan breakfast or snack option.
Ingredients
Potatoes and Vegetables
- 750 g Maris Piper potatoes (or sub for russet or Yukon Gold potatoes)
- 1 small onion (or substitute with a shallot or 2 green onions)
Seasonings and Starch
- 1.5 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika (optional)
- 2 teaspoon potato starch (optional)
Cooking Oil
- 2 tablespoon vegetable oil (or substitute with olive oil, for cooking)
Instructions
- Grate Potatoes and Onion: Peel the potatoes and grate them using the coarse holes of a box grater or food processor into a medium bowl. Then, peel and grate the onion using the fine holes of the grater into the same bowl.
- Remove Excess Moisture: Place the grated potato and onion mixture into a nut milk bag or cheesecloth and squeeze out as much liquid as possible. Discard the collected water and return the mixture to the bowl.
- Season the Mixture: Add salt, black pepper, paprika (if using), and potato starch (if using) to the potato-onion mixture and mix thoroughly to combine evenly.
- Form Hash Brown Patties: Place a round cookie cutter on baking parchment. Scoop about 50g of the mixture into the cutter and gently press to shape a round patty without compressing it too much to allow even cooking inside. Repeat with the remaining mixture.
- Freeze for Storage (Optional): If not cooking immediately, freeze the shaped patties on a tray until solid, then transfer to a ziplock freezer bag or airtight container. Freeze for up to 2 months. Defrost on a baking sheet before cooking.
- Fry the Hash Browns: Heat vegetable oil in a large non-stick frying pan over medium-high heat. Add hash brown patties without overcrowding and cook for 7-10 minutes per side until golden brown and crispy. Drain on paper towels.
- Bake the Hash Browns: Preheat oven to 180°C (fan). Arrange hash browns evenly on a parchment-lined baking sheet. Brush or spray with vegetable oil. Bake for 20 minutes, flip, then bake another 20 minutes until crispy.
- Air Fry the Hash Browns: Preheat air fryer to 180°C. Place hash browns evenly in the basket or tray. Brush or spray with vegetable oil. Air fry for 10 minutes, flip, and cook for another 10 minutes until evenly browned and crispy.
Notes
- Use starchy potatoes like Maris Piper, Russet, or Yukon Gold for best crispiness.
- Removing excess moisture is key to achieving crispy hash browns.
- Patting the mixture gently is important; compressing too much can result in undercooked interiors.
- Optional potato starch helps bind the patties for better shape retention.
- Hash browns freeze well; freeze before cooking to maintain shape and cook directly from defrosted.
- Adjust cooking times slightly depending on your equipment and potato thickness.
- Use a neutral oil like vegetable or olive oil based on preference for healthier options.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: American
