These vegan hash browns are crispy, gluten-free, and easy to make. We’ve paired them with a simple caper mayo sauce for a great snack, an addition to a big breakfast or on the side of your favourite meal.
You only need a handful of pantry staple ingredients, and you’re set to go. If you’re after a baked hash brown recipe that hits the spot, you should give these a try!
Which potatoes are best for making hash browns?
Getting the potatoes right is crucial for making the best texture and consistency with your hash browns.
What you’re looking for is a starchy potato. Starchy potatoes are high in, you guessed it, starch. They’re also low in moisture, making them the perfect type of potato for this recipe.
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These kinds of potatoes have a floury texture with white flesh that’s creamy.
If you can’t get a floury potato, you can always add potato starch to your mix. This is why we prefer a gluten-free flour blend like Bob’s Red Mill because it has potato starch as one of the ingredients to give it that extra crispy outer layer.
Try and avoid using a waxy potato. They brown much slower and are less crispy as a result.
All of this to say, here are a few varieties you can use for hash browns:
- Golden delight
- King Edward – what we used
Some tips on how to make these vegan hash browns
- Use a box grater to grate the potatoes to get the best texture for the hash browns.
- The potatoes once grated need to have the excess moisture squeezed out of them. Please don’t skip this step. You’ll require way too much flour to make the patties stick together and it won’t be a hash brown with that beautiful crispy outside.
- You can also grate the onion, however, we found that once grated it releases a lot of liquid. There’s a lot of flavour in that liquid that we don’t want to lose but this will make your mix quite wet. A finely chopped onion is a better option.
- For shaping the hash browns, you can use frying rings or cookie cutters if you want them all the same size, but it’s not essential. Just make sure whatever size you do make them that they’re the same thickness so that they bake evenly.
- The baking time may vary depending on your oven and if it’s over or under heating and how thick they are.
- You can swap the all-purpose gluten-free flour for chickpea (besan/gram) flour, rice flour, potato starch, or plain flour.
- As mentioned above, use a starchy potato to get the best results.
- You can use sweet potato for these hash browns. You won’t need to squeeze out excess moisture as sweet potatoes don’t have much excess.
- You can use an air-fryer for a completely oil-free hash brown.
- They’re best enjoyed straight away.
A simple recipe without any special processes
There’s no need to stand over a frying pan to flip these potato cakes, simply place them in the oven and midway through, give them a flip and bake a little longer.
The other great thing is that you don’t have to wash the potatoes multiple times to remove the starch, parboil them first, or add the starch that you drained from the potatoes back into the mix. I’ve tried to keep this recipe super simple.
These crispy oven-baked vegan hash browns are:
- easy to make
- versatile – other vegetables can be added
- low oil (no oil option)
Other recipes you’ll love:
- Homemade Vegan Falafel
- Creamy Vegan Potato Gratin
- Vegan Tacos with Lentils & Cauliflower (Gluten-Free)
- Mushroom Fajitas
- Spiced Quinoa and Eggplant Rolls