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hand grabbing one of 6 vegan potato pancakes on a cyan plate
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Crispy Vegan Hash Browns

Crispy vegan hash browns with only a few ingredients! The recipe is plant-based, gluten-free, easy to make, and very delicious!
Course Breakfast, Side Dish
Cuisine American, German, Polish, Swiss
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 hash browns

Ingredients

  • 2-3 very large (700 g) potatoes e.g. Russet or Yukon Gold, peeled
  • 1 medium white onion finely chopped
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp sea salt
  • 1/4 tsp smoked paprika
  • 3 tbsp rice flour (*see notes)
  • 1 flax egg (*see instructions)
  • 3 tbsp oil for frying

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.

Notes

  • 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 bake them in the oven (read the blog post above to find out how).
  • If you love potatoes, you might also enjoy these Crispy Pan-Roasted Potatoes.
  • Recipe makes about 10 hash browns (depending on size and thickness). Nutrition facts are for one hash brown.
Nutrition Facts
Crispy Vegan Hash Browns
Amount per Serving
Calories
109
% Daily Value*
Fat
 
4.5
g
7
%
Saturated Fat
 
0.6
g
3
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
1.6
g
2
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.