Crispy homemade vegan hash browns with only a few ingredients! These potato pancakes are also known as Latkes or Rösti (Rosti) in other countries. Hash browns are a popular American breakfast dish. The recipe is plant-based, gluten-free, easy to make, and very tasty!
Potatoes – I just adore them! No wonder, most Germans love their potatoes, haha. When it comes to this delicious dish, I am most familiar with the German term “Kartoffelpuffer” which translates to “hash browns”. They are crispy on the outside and soft on the inside.
People from Switzerland call them Rösti (and often use a mixture of cooked and raw potatoes). People from Poland call them Latkes. Depending on the region of each country, there are also differences in the ingredients and preparation.
You can deep-fry hash browns, pan-fry, air-fry, or bake them. You can use a binder (e.g. flax egg) or leave it out. It’s also possible to add other veggies like carrot, onion or zucchini or only use shredded potatoes.
Are Hash Browns Vegan?
As mentioned before, there are many ways of making hash browns and not all recipes are vegan. Emmentaler Rösti has bacon in addition. Latkes often use binders like an egg. Some restaurants use butter for frying, etc. It’s super easy to make them vegan, though, and I will show you how.
These are the ingredients which I used:
- Potatoes – grated and raw
- Onion – not always traditional but very recommended
- A little flour – which makes the hash browns crispy
- Flax egg – a binder which will make your life easier, trust me!
The other few ingredients are spices, fresh herbs (I used parsley) and oil for frying.
Are hash browns gluten-free? Yes, if you skip the flour or use gluten-free flour. I used rice flour and it works really well in this hash brown recipe.
All ingredients and measurements can be found in the recipe card below.
How To Make Hash Browns?
You don’t need a blender or food processor to make these crispy hash browns. All you need is a regular grater, bowls, a skillet, all ingredients, and a stove. Ok, let’s start! Check the 6 process shots below for easy visual instructions.
PHOTO 1: I prefer peeling the potatoes, but you could also leave the peel on. Grate the potatoes. No need to finely grate them, we want the final hash browns to have some texture.
PHOTO 2: Put a clean cloth into a bowl and add the grated potatoes.
PHOTO 3: Squeeze out as much liquid as possible. It’s a great morning workout! 😀 Don’t throw out the potato water yet, let it sit in the bowl for a couple of minutes.
PHOTO 4: Transfer the squeezed out potatoes to a bowl and add the other ingredients. You can add more spices of choice if you like. Use your clean hands to mix all ingredients. Then carefully drain the potato liquid which was sitting in the other bowl. You will see some potato starch at the bottom of the bowl! Add it to the potato mixture, it will make the golden hash browns even crispier. Mix again.
PHOTO 5: Heat some oil in a pan/skillet (1 1/2 to 2 tbsp is enough for 4-5 potato fritters) and add the patties.
PHOTO 6: Fry from both sides on low-medium heat until golden brown and crispy. Don’t use too much heat as the outside would turn black, and the inside would stay raw. Serve with a hearty tomato sauce (you can even use ketchup), sour cream or enjoy them sweet with applesauce!
I recommend Russet potatoes or Yukon Gold potatoes. They should be rather starchy, not waxy. All-purpose potatoes like Yukon are my favorite.
Baked Hash Browns
It’s totally possible to bake hash browns. Simply form patties with your hands, put them on a lined baking sheet, use a little cooking spray (or lightly brush with some oil). Bake at 380 °F (ca. 190 °C) for about 40 minutes, or until crispy. The baking time depends on the thickness and your oven! Flip and brush the other side with oil halfway through.
Air Fryer Hash Browns
First, make sure to spray or brush the air fryer basket with some cooking oil. Then, you can use a cookie cutter mold to help make evenly-shaped hash browns, drop ¼ cup dollops into the basket and gently flatten them. Spray/Brush the hash browns with oil, then air fryer for 14-18 minutes at 360 °F/180 °C or until golden brown and crispy.
These Vegan Potato Latkes Are:
- Easy to make
- Perfect for breakfast, dinner or side dish
Should you give these vegan hash browns a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan #elavegan because I would love to see your potato fritters!
Do you love crispy finger-food? Then make sure to also check out my other delicious gluten-free, vegan snacks:
- Crispy Polenta Fries
- Vegan Taquitos
- Stuffed Potato Cakes
- Vegetable Pakora
- Indian Onion Bhaji
- Oven-Baked Potato Wedges
Vegan Hash Browns
- You can watch the video in the post for visual instructions.To make the flax egg, simply mix 1 tbsp ground flax seeds with 2 1/2 tbsp water in a small bowl and set aside to thicken.
- Peel the potatoes (or leave the peel on if you like), then weigh them. They should weigh 700 grams. Now grate the potatoes. No need to finely grate them, we want the final hash browns to have some texture.
- Put a clean cloth into a bowl and add the grated potatoes. Squeeze out as much liquid as possible (see step-by-step photos above in the blog post). Don't throw out the potato water yet, let it sit in the bowl, we will need it later.
- Transfer the potatoes to a large bowl and add the other ingredients.
- Use your clean hands to mix all ingredients. Then carefully drain the potato liquid (throw it away) which was sitting in the other bowl. You will see potato starch at the bottom of the bowl! Add it to the potato mixture, it will make the hash browns even crispier. Mix again.
- Heat some oil in a pan/skillet (1 1/2 to 2 tbsp is enough for 4-5 potato pancakes) and fry the hash browns from both sides on low-medium heat until golden brown and crispy (this can take about 6-8 minutes per side). Don't use too much heat as the outside would turn black and the inside would stay raw.
- Serve with a hearty tomato sauce (you can even use ketchup), sour cream or enjoy them sweet with applesauce! Store leftovers covered in the refrigerator for up to 3 days.
- Flour: You could use chickpea flour instead of rice flour or regular flour (if not gluten-free).
- You can add a carrot or zucchini or even try mixing sweet potato with white potatoes for a variation (I need to try that too).
- I prefer to pan-fry the hash browns because they turn out crispier and the method is quicker. However, if you want to use less oil, you can air-fry or bake them (read the blog post above to find out how).
- If you love potatoes, you might also enjoy these Crispy Pan-Roasted Potatoes.
- The recipe makes about 10 hash browns (depending on size and thickness). Nutrition facts are for one hash brown.
Nutrition information is an estimate and has been calculated automatically
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