If you’re craving a crispy, golden morning treat that’s totally plant-based, look no further than this Baked Vegan Hash Browns Recipe. With just a few simple ingredients, you can whip up hash browns that strike the perfect balance between a crunchy exterior and a tender, fluffy inside. Whether you prefer the added softness of parboiled potatoes or the ultra-crisp texture of raw grated potatoes, this recipe gives you the flexibility to customize your perfect hash brown while keeping things wholesome and vegan-friendly. It’s a game-changer for breakfast or brunch, and it’s sure to become one of your favorite go-to dishes.
Ingredients You’ll Need
This recipe relies on just a handful of ingredients that you likely already have in your kitchen. Each one plays a vital role in creating texture, flavor, and that irresistible golden color that makes hash browns so comforting.
- 450 g / 1 lb starchy potatoes: Using a starchy variety like Maris Piper ensures a fluffy inside and crispy outside.
- Heaped ½ tsp salt: Essential for seasoning and bringing out the natural potato flavor.
- 1 large shallot or ½ large onion: Adds a subtle sweetness and aroma when finely grated.
- A good grind of black pepper: Balances the flavors with a gentle kick – adjust to your personal preference.
- Oil or oil spray: For greasing the baking sheet and helping the hash browns crisp up beautifully without sticking.
How to Make Baked Vegan Hash Browns Recipe
Step 1: Prepare the Potatoes
Decide if you want your hash browns with a tender center or extra crispiness. Parboiling the potatoes for 5 minutes softens them slightly for a softer inside, but you can skip this step if you prefer raw grated potatoes for a crunchier bite. If you choose to parboil, drain and let them cool completely before moving to the next step.
Step 2: Grate the Potatoes
Whether parboiled or raw, coarsely grate your potatoes using a food processor or manual grater. This coarse texture helps create a delightful contrast between the crispy outside and fluffy inside of the hash browns.
Step 3: Mix the Ingredients
Combine the grated potatoes with the grated shallot or onion, salt, and fresh black pepper in a bowl. If you’re using raw potatoes, save this mixture for 10 minutes to allow the starch to start releasing, which is key for crispiness later on.
Step 4: Remove Excess Moisture (Raw Potato Only)
After resting, place the raw potato mixture onto a clean muslin cloth or kitchen towel, and squeeze out as much liquid as possible. Don’t throw away the liquid—once settled, the potato starch will sink to the bottom. Scoop up this starch and reincorporate it into the mixture for the ultimate crispy texture. Break up any compacted bits with a fork or your hands; this prevents tough, dense hash browns.
Step 5: Shape the Hash Browns
Lightly grease your baking sheet and place a cookie cutter or egg ring to shape each hash brown. Pile the mixture loosely inside the cutter to just under 1 cm (0.35 inches) thick. Avoid compacting it too much; keeping it airy ensures it cooks through without becoming tough. If you want to freestyle this part, use a spoon to spoon the mixture onto the tray, then lightly shape each portion with the back of the spoon or a knife.
Step 6: Bake the Hash Browns
For raw potato hash browns, bake at 180° C / 355° F for 20 minutes. For parboiled potatoes, bake at 200° C / 390° F for about 10 minutes. Carefully lift each hash brown with a flat spatula, oil the underside of the baking sheet again, and flip them so they sit on a fresh oiled area. Continue baking—15-20 minutes for raw and 10-15 minutes for parboiled potatoes—until both sides are crispy and golden brown.
How to Serve Baked Vegan Hash Browns Recipe
Garnishes
Freshly baked vegan hash browns shine with simple garnishes like a dollop of vegan sour cream or vegan crème fraîche. If you love a bit of tang and creaminess, these are excellent. Or keep it classic with your favorite ketchup for a nostalgic, comforting flavor combo that never disappoints.
Side Dishes
Pair your hash browns with vibrant sides like sautéed mushrooms, steamed greens, or a colorful breakfast salad. For heartier meals, complement them with scrambled tofu or vegan sausages to round out your plate and create a well-balanced, satisfying brunch experience.
Creative Ways to Present
Consider using the cookie cutter shapes for a fun presentation on your brunch table, arranging the hash browns in neat stacks or overlapping circles. You can also build a savory hash brown sandwich by layering them with avocado, tomato slices, and fresh herbs between toasted whole-grain bread for a delicious handheld treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare because these hash browns disappear fast!), store them in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, avoid stacking them tightly and try to reheat them individually.
Freezing
Freeze leftover or pre-made hash browns to enjoy later by placing them on a baking sheet in a single layer, freezing until firm, then transferring to a freezer-safe bag or container. This method prevents them from sticking together and keeps them ready to reheat in minutes whenever the craving strikes.
Reheating
For the best texture, reheat your hash browns in a preheated oven or toaster oven at around 180° C (355° F) until warmed through and crispy again. Avoid microwaving as it tends to make them soggy, and you want to keep that delightful crunch intact!
FAQs
Can I use other types of potatoes in this Baked Vegan Hash Browns Recipe?
Yes! While starchy potatoes like Maris Piper work best for texture, you can try other varieties like Russets or Yukon Gold. Just keep in mind that waxy potatoes may produce a less fluffy interior and a slightly different crispness.
Do I have to parboil the potatoes?
No, parboiling is optional. It softens the interior for a creamier bite but results in less crispness overall. Using raw grated potatoes gives a crunchier, more traditional hash brown texture.
How can I make my hash browns extra crispy?
Squeezing out as much moisture as possible from raw grated potatoes is key, along with reincorporating the potato starch that settles in the water you squeeze out. Also, don’t compact the mixture when shaping—it should be loose to allow even baking and crisping.
Can I make this recipe oil-free?
While a little oil helps the hash browns crisp up and prevents sticking, you can try using oil spray sparingly or even a parchment-lined baking sheet. However, some oil greatly improves texture and browning.
What’s the best way to flip the hash browns without breaking them?
Use a thin, flat spatula and gently loosen the edges before lifting. Make sure you bake them long enough on the first side to firm up so they hold together when flipped.
Final Thoughts
This Baked Vegan Hash Browns Recipe is a delicious way to start any day with warmth, comfort, and vibrant flavor. The beauty lies in its simplicity and the freedom to adjust the crispness to your liking. Whether you’re hosting a brunch or just craving an easy vegan breakfast, these hash browns are sure to brighten your table and your taste buds. Give them a try—you’ll be hooked in no time!
Print
Baked Vegan Hash Browns Recipe
- Total Time: 40 minutes
- Yield: Approximately 6-8 hash browns (depending on size)
- Diet: Vegan
Description
Delicious and crispy baked vegan hash browns made from starchy potatoes, perfect for a healthy breakfast or side dish. This recipe offers two preparation methods: using parboiled potatoes for softer interiors or raw potatoes for extra crispiness, all baked to golden perfection without frying.
Ingredients
Potatoes
- 450 g / 1 lb starchy variety potatoes (such as Maris Piper), peeled
Seasoning
- Heaped ½ tsp salt
- A good grind of black pepper, adjust to taste
Additional Ingredients
- 1 large shallot or ½ large onion, finely grated or chopped
- Oil or oil spray, for greasing
Instructions
- Prepare the Potatoes: Choose whether to parboil the potatoes for a softer interior or use them raw for crispier texture. For parboiling, cook medium potatoes in boiling water for 5 minutes, then drain and let cool completely. If using raw potatoes, proceed to the next step.
- Grate the Potatoes: Coarsely grate the raw or cooled parboiled potatoes using a food processor or manual grater.
- Preheat the Oven: For raw potatoes, preheat the oven to 180° C / 355° F (no fan). For parboiled potatoes, preheat to 200° C / 390° F.
- Mix Ingredients: In a bowl, combine the grated potatoes, finely grated shallot or chopped onion, salt, and black pepper. If using raw potatoes, set aside for 10 minutes. If using parboiled potatoes, skip the resting step.
- Remove Excess Moisture (Raw Potatoes Only): After 10 minutes, transfer the potato mixture to a clean muslin cloth or kitchen towel and squeeze out all excess moisture. Drain the water and collect the potato starch that settles at the bottom of the bowl, then mix the starch back into the potato mixture. Break up any compacted clumps with a fork or your hands.
- Prepare the Baking Sheet: Using a brush or oil spray, grease the baking sheet lightly. Place a round cookie cutter or egg ring (approximately 8 cm / 3 inches diameter) on the oiled surface.
- Shape the Hash Browns: Loosely fill the cookie cutter with the potato mixture to just under 1 cm (0.35”) height, ensuring an even spread to the edges without compacting the mixture. You can also freestyle by spooning the mixture loosely, shaping carefully with a knife to avoid burnt edges.
- Bake First Side: Bake raw potato hash browns for 20 minutes or parboiled ones for about 10 minutes. Then carefully detach them from the tray with a flat spatula.
- Flip and Bake Second Side: Brush the baking sheet again with oil, flip each hash brown to sit on the oiled surface, and bake for an additional 15-20 minutes for raw potatoes, or 10-15 minutes for parboiled potatoes.
- Serve: Serve the hot, crispy vegan hash browns immediately with vegan sour cream, vegan crème fraîche, or ketchup, according to your preference.
Notes
- Parboiling potatoes results in a softer interior but requires a higher oven temperature and shorter initial baking time.
- Raw potatoes yield crispier hash browns with a firmer texture inside.
- Do not compact the potato mixture when shaping to ensure proper cooking and a tender texture.
- Using a muslin cloth or kitchen towel to squeeze out moisture is essential for crispiness when using raw potatoes.
- The potato starch collected after squeezing moisture adds to the crispiness when mixed back in.
- Use oil spray or a light brush of oil to avoid sticking and promote browning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Side Dish
- Method: Baking
- Cuisine: Vegan, Western
