Vegan Classic Crispy Hash Browns
Elevate your breakfast game with these Vegan Classic Crispy Hash Browns—golden, crunchy perfection crafted from simple, wholesome ingredients. Featuring freshly grated russet potatoes seasoned with garlic and onion powders for a savory kick, these hash browns are pan-fried to crispiness in olive oil, making them completely dairy-free and vegan-friendly. The secret to their irresistible crunch lies in squeezing out excess moisture, ensuring each bite is satisfying and full of flavor. Ready in just 35 minutes, this recipe is perfect for pairing with tofu scramble, avocado, or sautéed veggies for a hearty breakfast or brunch. Easy to make, crowd-pleasing, and entirely plant-based, these hash browns are a must-try for anyone craving classic comfort with a vegan twist!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 4 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
Instructions
Peel the russet potatoes and grate them using a box grater or a food processor.
Place the grated potatoes in a clean dish towel or cheesecloth. Squeeze out as much moisture as possible to ensure crisp hash browns.
In a medium-sized bowl, combine the drained potatoes with salt, black pepper, garlic powder, and onion powder. Mix well to evenly distribute the seasonings.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Add half of the potato mixture to the skillet, spreading it out to form a flat layer about 1/2-inch thick. Press down with a spatula to compact the layer and help it stick together.
Cook for 5-7 minutes without stirring until the bottom is well-browned and crispy.
Carefully flip the hash brown using a large spatula, adding an additional tablespoon of olive oil around the edges if necessary. Cook for another 5-7 minutes until the other side is also golden brown and crispy.
Once cooked, transfer the hash brown to a plate lined with paper towels to drain any excess oil. Repeat the same steps with the remaining potato mixture and olive oil.
Serve hot and enjoy your delicious vegan hash browns as a side dish for breakfast or brunch.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3908 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
