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Crispy Baked Vegan Hash Browns

  • Author: Heartful Table
  • Prep Time: 15 minutes
  • Bake Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12-14 hash browns


These super easy vegan hash browns are perfect as a snack, or part of a vegan big breakfast. You only need a handful of pantry staple ingredients for this delicious recipe!


  • 2 large / 450g / 1 pound potatoes,* washed with skins and grated
  • 1 medium brown onion, finely chopped
  • ½ cup / 70g all-purpose gluten-free flour*
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika (optional)
  • Cracked black pepper
  • Oil,* for baking

Dipping sauce:

  • 1 tablespoon capers, drained and finely chopped
  • ¼ cup / 55g vegan mayonnaise
  • ¼ cup parsley, finely chopped (or coriander/cilantro works well too)


  1. Preheat your oven to 200 degrees Celcius (390 degrees Fahrenheit) fan-forced. Line a large baking sheet with parchment paper and brush a thin layer of oil onto it. Set aside.
  2. Place the grated potatoes in a clean tea towel, muslin cloth or nut milk bag over a bowl or the sink and squeeze out as much moisture as you can. I find it much easier to squeeze out the liquid this way than just through a sieve or hands because you can get a better grip on the potatoes. Discard the liquid.
  3. To a large mixing bowl, add the potatoes, onion, flour, salt, paprika and as much cracked pepper as you like. Mix the ingredients well – I find it easiest to use my hands to ensure that it’s all distributed well.
  4. Place your cookie cutter or frying ring onto the baking tray to form your hashbrowns. Scoop out about ¼ cup of the mixture and place it inside the ring. Press the mixture down onto the baking paper (not too hard) to create a flat disk. You don’t have to use a shaping device; however, they create a consistent look and help with even baking. Clean up the edges to avoid burning. 
  5. Bake for 15 minutes (Keep an eye on them from about 10 minutes onwards as not every oven is the same)
  6. Now they would have turned golden brown and slightly crispy, remove the tray from the oven, lightly oil the top of each hash brown and flip each one with a spatula. Return to the oven for approximately 12-15 minutes until golden brown. 
  7. For the dipping sauce: Add the capers, mayonnaise, parsley, and 1 teaspoon of water to a small bowl and mix well.
  8. Once all the hash browns are done baking, serve them with sauce to dip or simply dollop on top. They can be enjoyed as a snack, as a part of a big breakfast, or with a green salad. 


Potatoes: Use a starchy variety like Russet, Idaho or Yukon. More information about this earlier in the post. 

Flour: You can swap the all-purpose gluten-free flour for chickpea (besan/gram) flour, rice flour, potato starch, or plain flour.

Oil: Use an oil with a high smoke point. We like sunflower, rice bran or grapeseed oil.

This recipe was first published in April 2016 and redone January 2022. 

  • Diet: Vegan

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