Why make this recipe
Baked vegan hash browns are a fantastic option for any meal of the day. They’re crispy on the outside and soft on the inside, making them a satisfying dish. Plus, they are easy to make and do not require frying, which means less mess and a healthier alternative. This recipe allows you to enjoy hash browns without any dairy or animal products, perfect for those following a vegan lifestyle.
How to make Baked Vegan Hash Browns
Ingredients
- 450 g / 1 lb starchy variety potatoes (I used Maris Piper), peeled
- heaped ½ tsp salt
- 1 large shallot or ½ large onion, finely grated or chopped
- a good grind of black pepper, adjust to taste
- oil or oil spray
Directions
-
Optionally, parboil your potatoes: If you want crispy hash browns with a soft interior, parboil medium potatoes for 5 minutes. Drain them and let them cool completely. If you prefer, you can just use raw potatoes, but this may result in crispier hash browns with a firmer inside. Both options will work well, so choose the one that suits you.
-
Grate your potatoes: Use a food processor or a manual grater to coarsely grate the raw or cooled parboiled potatoes.
-
Preheat the oven:
- For raw potato hash browns, preheat to 180° C / 355° F (no fan).
- For parboiled potato hash browns, preheat to 200° C / 390° F.
-
Prepare your baking tray: Get a non-stick baking sheet and an 8 cm / 3" diameter round cookie cutter or egg ring ready.
-
Mix the ingredients: In a bowl, combine the grated potatoes, shallot or onion, salt, and pepper. If using raw potatoes, set the mixture aside for 10 minutes. If using parboiled potatoes, skip this step.
-
Squeeze out moisture: If using raw potatoes, place the mixture in a clean muslin cloth or kitchen towel. Squeeze out excess moisture, collecting the potato starch that sticks to the bowl’s bottom and adding it back to the mixture. Break up the compacted mixture with a fork or your hands.
-
Shape the hash browns: Using a brush or oil spray, spread a bit of oil under each hash brown. Place the cookie cutter on the oiled area and loosely pile the potato mixture inside, without compacting it too much. Use a fork to spread the mixture out evenly to the edges.
-
Bake the hash browns:
- If using raw potatoes, bake for 20 minutes.
- If using parboiled potatoes, bake for about 10 minutes. Carefully detach hash browns with a flat spatula, brush the baking tray with more oil, flip them, and bake for an additional:
- 15-20 minutes (raw potato hash browns)
- 10-15 minutes (parboiled potato hash browns).
-
Serve: Enjoy straight away with vegan sour cream, crème fraiche, or ketchup.
How to serve Baked Vegan Hash Browns
Baked vegan hash browns are delicious on their own or as a side dish. Serve them alongside an avocado salad, sautéed greens, or with a hearty breakfast spread. They can also be topped with your favorite sauces, herbs, or spices for extra flavor.
How to store Baked Vegan Hash Browns
To store any leftover hash browns, allow them to cool completely. Place them in an airtight container and refrigerate for up to three days. To reheat, bake them in the oven or fry them in a non-stick pan until warm and crispy again.
Tips to make Baked Vegan Hash Browns
- For extra crispiness, make sure to squeeze out as much moisture as possible from the potatoes.
- Avoid compacting the potato mixture too tightly to ensure even cooking and crispiness.
- Experiment with different seasonings, like garlic powder or paprika, to give your hash browns a unique twist.
Variation
You can add chopped herbs like chives or parsley for added freshness. For a spicy kick, consider adding diced jalapeños or chili flakes.
FAQs
1. Can I use any type of potatoes?
Yes, starchy potatoes like Maris Piper or Russets work best for hash browns as they become crispier when baked.
2. Can I freeze baked hash browns?
Yes, you can freeze them. Make sure they are fully cooled, then place them in a freezer-safe bag or container. Reheat from frozen when ready to eat.
3. Can I make these hash browns oil-free?
You can try using parchment paper for baking instead of oil, but the texture may not be as crispy.
Baked Vegan Hash Browns
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Crispy on the outside and soft on the inside, these baked vegan hash browns are a healthy, easy-to-make option for any meal of the day.
Ingredients
- 450 g starchy variety potatoes, peeled
- heaped ½ tsp salt
- 1 large shallot or ½ large onion, finely grated or chopped
- a good grind of black pepper, adjust to taste
- oil or oil spray
Instructions
- Optionally, parboil your potatoes for about 5 minutes. Drain and cool completely.
- Grate the potatoes using a food processor or manual grater.
- Preheat the oven to 180° C / 355° F for raw potatoes or 200° C / 390° F for parboiled potatoes.
- Prepare a non-stick baking sheet and a round cookie cutter or egg ring.
- In a bowl, combine grated potatoes, shallot or onion, salt, and pepper.
- If using raw potatoes, set the mixture aside for 10 minutes; for parboiled, skip this.
- Squeeze out moisture from raw potatoes using a muslin cloth or kitchen towel and add the collected potato starch back to the mixture.
- Spread a bit of oil under each hash brown using a brush or oil spray and pile the potato mixture inside the cookie cutter.
- Bake raw potato hash browns for 20 minutes and parboiled for about 10 minutes. Flip the hash browns after initial baking and bake for an additional 15-20 minutes for raw or 10-15 minutes for parboiled.
- Serve with vegan sour cream, crème fraiche, or ketchup.
Notes
For extra crispiness, ensure to squeeze out as much moisture from the potatoes. Experiment with seasonings like garlic powder or paprika.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan, hash browns, baked hash browns, crispy potatoes, healthy side dish
