vegan hash browns

Healthy broccoli potato hash browns are the perfect addition to any meal. These are oil-free, vegan, gluten-free and take 40 minutes to make.&nbsp;

Broccoli Potato Hash Browns (100% plant-based)

broccoli

medium/large russet potatoes

garlic powder

salt

tsp pepper

Preheat oven to 475 F. Line a baking sheet with parchment paper.&nbsp;

Steam broccoli pieces for about 5-10 minutes or until fork tender. Then strain and add into a food processor. Pulse until the broccoli is all cut up into tiny pieces. Add the pulsed broccoli into a nut milk bag or dish towel and ring out all extra moisture.&nbsp;

After ringing the moisture out of the broccoli, it should yield about 2 cups.&nbsp;

Peel and microwave the potatoes until cooked through (about 8 minutes per potato). I microwaved two at a time.&nbsp;

Use a handheld box grater or grater food processor attachment for the potatoes. Grate all of them.&nbsp;

Add the broccoli and potatoes into a mixing bowl. Add garlic, salt and pepper and mix to combine well.&nbsp;

Start forming into hash brown patties no more than 1/2 inch thick. Be sure not to make them too thin. Line them up on the baking sheet. Mine yielded about 15 patties.&nbsp;

Bake for 40 minutes flipping them halfway through.&nbsp;

Ready for the crispiest, crunchiest hash browns?? Made from scratch using your air fryer with just 3 ingredients for the BEST hash brown patties ever!

Air Fryer Hash Browns From Scratch [Oil Free Option]

lb yellow potatoes (approx 2 medium potatoes)

avocado oil

tsp sea salt

onion powder (optional)

Fill a large bowl with cold water and peel your potatoes. (Or scrub them if you wish to leave the peel on.)

Then using a box grater, shred your potatoes into the bowl of water. Give them a quick stir and let them sit for 20 minutes. Now drain into a colander and rinse very well with cold water.

Transfer the shredded potatoes to a clean dish towel or paper towels and squeeze or press them dry. You want them as dry as possible for the crispiest hash browns.

Now add the potatoes back to the same bowl (wipe it dry first) and add the oil (if using) and the seasoning. Mix well.

Grease or spray your basket (if needed) and place the seasoned potatoes inside. Use a silicone spatula to spread and press the shreds into an even layer and cook at 400 degrees for 15-20 minutes, until golden. No need to flip! Enjoy!

These vegan hash browns are perfectly browned and extra crispy and so easy to make. Perfect for breakfast or brunch.

Vegan Hash Browns

Potato ((700 grams) peeled weight, about 3 Large*)

All Purpose Flour ((63 grams))

Green Onions (Chopped)

Tablespoon Olive Oil

Paprika

Cayenne Pepper

Sea Salt

Black Pepper

Peel the potatoes and then shred them in a standard box grater. Add the shredded potato to a bowl and pour water over them. Let them sit for a minute. You'll see the water will get quite cloudy. Rinse off the water and add fresh water, let them sit again for a minute and then rinse again. Repeat a third time and you'll notice that the water will be pretty clear. Rinse a final time and then drain.

Using your hands or a clean tea towel squeeze out the excess water from the shredded potato and then add to a mixing bowl with the flour, chopped green onions, olive oil, paprika, cayenne pepper, sea salt and ground black pepper and mix together.

Divide into 6 portions and roll into balls. Press down into a cookie cutter and form into a patty shape, or use the base of a glass to press down from the top and form into a patty shape.

Heat a pan with 1 Tablespoon olive oil and when hot, add in the hash browns. If you can fit them all in at once then you can do so. If your pan isn&#39;t big enough, then do half the batch and then the other half.*

Fry until golden and crispy on both sides, around 3-5 minutes each side.

Serve with a dollop of vegan mayo, some tomato sauce and some chopped green onions on top (optional).

Crispy vegan hash browns with only a few ingredients! The recipe is plant-based, gluten-free, easy to make, and very delicious!

potatoes (e.g. Russet or Yukon Gold, peeled)

white onion (finely chopped)

Tbsp fresh parsley (finely chopped (optional))

¼ tsp smoked paprika

Tbsp rice flour ((see notes))

Tbsp ground flaxseed

water

Oil (for frying)

You can watch the video for visual instructions.First, combine the ground flax and water in a small bowl, mix well, and set aside.

Next, shred the potatoes (optionally peeled) using medium holes on a box grater or food processor grating disk. Then, shred or finely dice the onion.

Transfer the shredded potato to a nut milk bag (or several layers of cheesecloth/ a clean kitchen towel) and squeeze to remove as much excess liquid as possible.Don’t discard this liquid yet – set it aside.

Next, transfer the potato to a large bowl and combine it with the remaining ingredients, mixing well (I do this by hand).

Carefully pour away the top of the drained potato liquid, adding the remaining starch at the bottom of the bowl to the hash brown mixture and mixing well.

Meanwhile, preheat a large skillet over medium-low heat with 1-2 tbsp of oil.

Once hot, divide the potato mixture into about ⅛-¼ cup portions, flattening them to about ¼-inch thick, and fry until golden brown and crispy on both sides (about 6-8 minutes per side). Use a spatula to press down to help form the crispiest crust.Don’t overcrowd the pan – work in batches if necessary. Also, it’s important not to increase the heat too much; otherwise, the middle will remain raw.

Finally, repeat the last step with any remaining hash brown mixture, and enjoy!

This was so goooooood! Only had one white potato but plenty of sweet potatoes but it still turned out great.

Wow!!  These are spectacular and simple to make.  Thank you for another great recipe!

These taste amazing!! I had a craving for hash browns and found this recipe. I ran out of flax seed so I had to use an egg! My grandma and sister loved them! Can't wait to make the vegan version, no doubt they taste just as amazing!! Thanks Ela :)

https://content.jwplatform.com/videos/fCO5JMsZ.mp4

These old-fashioned, diner/restaurant-style vegan hash browns (Kartoffelpuffer) can be fried, air-fried, or baked and are super crispy outside, tender inside, and 100% egg-free!

Vegan Hash Browns (Kartoffelpuffer)

This versatile, variable recipe for hash brown potatoes has been a family favorite for ages.

Easy Hash Brown Potatoes 

golden potatoes,

olive oil

onion,

Salt and pepper

Before starting the recipe, see the variations above...

Before starting the recipe, see the variations above this recipe box (or in the Notes, if you'll be printing it) and see if you'll be including any of the optional ingredients.

Bake or microwave the potatoes in their skins...

Bake or microwave the potatoes in their skins until just done, but still quite firm. When cool enough to handle, dice them. You cut do medium or fine dice, depending on how you like your hash browns. Leave the peel on if the potatoes are organic and you’ve scrubbed the skins well.

Heat the oil in a large skillet. Add...

Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and continue to sauté until the onion is golden.

Add the potatoes, then sauté, stirring frequently, until...

Add the potatoes, then sauté, stirring frequently, until the mixture is hot and golden brown. If it seems dry, add a small amount of water to the skillet. Season with paprika, salt, and pepper. Serve from the skillet.

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The most viewed vegan hash browns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine