Can you make crispy and delicious hash browns in the oven? The answer is simple, YES! Our homemade Oven-Baked Vegan Hash Browns are tasty, crispy and so yummy!
When you think of hash browns, greasy McDonald's type of food may come to mind but don't worry, our hash browns recipe is very different from that.
This recipe is vegan to start off. No eggs are needed to make crispy and tasty hash browns. These hash browns are oven-baked which makes them healthier and perfect for the whole family and they are naturally gluten-free.
Hash browns are a great option for a full vegan or vegetarian English or Irish breakfast or brunch, they are amazing just as a snack served with some sriracha mayo or even served as a side dish with your favourite meals. We had them with our nut roast using the gravy we cooked for the roast dinner and everyone around the table loved the combination!
Are Hash Browns naturally vegan?
Yes. Hash browns should be naturally vegan and gluten-free but the reality is that in many places they are made with egg, wheat, milk, butter and the list goes on. Our recipe is vegan and gluten-free and contains simply five ingredients.
What type of Potatoes are best when making Hash Browns
The two main varieties you want to look at when choosing your potatoes for making this recipe are waxy and floury potatoes.
Waxy potatoes will ensure that your hash browns stick together after cooking and don't separate or fall apart. They are though, less starchy so your hash browns won't come out as crispy as if you use floury potatoes.
Floury potatoes. They are starchy and will ensure the crispiness of your hash browns. Russet potatoes are a perfect choice if you want to make your hash browns crispy.
If you are using waxy potatoes, you can always add some potato starch for the hash browns to hold together.
How to make Crispy Hash Browns in the oven
Ingredients
Get your five ingredients together! You read this right, only five ingredients are needed to prepare mouth-watering homemade hash browns.
Potatoes. As we explained above, we use Russet potatoes, as they are your best choice to make crispy hash browns.
Olive Oil. We prefer using olive oil as it's the one we have always at home but you can use any vegetable oil of your choice.
Corn starch. Corn starch will help keep the hash browns in shape.
Garlic powder and salt. This is the only seasoning we use for our vegan hash browns. You can of course add other spices but we are keeping this simple and delicious
Method
Our recipe for vegan hash browns is really easy and by that, I mean no keeping the potato starch for later, or no rinsing with water the potatoes several times after grating. It still works and you will get the perfect hash browns on your table, promised!
We find that baking your hash browns instead of frying or deep frying them is the easiest and healthiest way to make them, so the first thing you want to do is preheat your oven at 180ºC or 350ºF.
Second, and this is a little trick we run at home to get the hash browns crispy, is parboiling the potatoes for 15 minutes (with the skin). Then, leave them to cool and peel them using the back of a knife or even a spoon. The skin should come off easily.
Once your potatoes are peeled, is grating time. For this step, we strongly recommend using a good grater as it will save you time and energy. A box grater is what we have at home and it works perfectly. Grate your potatoes using the medium-size part.
Place the grated potatoes in a big mixing bowl and add the rest of the ingredients. Make sure all the ingredients are perfectly incorporated and your mixture will be ready to shape and bake.
For the shaping part, we do it by hand or using a muffin tray. You can as well use a shaper if you have one at home.
Place the hash browns on a baking tray using a non-stick silicone mat or parchment paper. Bake for 30 minutes at 180ºC or 350ºF.
Serving Suggestions
Our oven-baked vegan hash browns are just perfect served on their own. Seriously, they are that good. I personally prefer to eat them when they have cooled for at least 15 minutes. But that's just my personal taste.
At home, Astra loves serving them with this Sriracha Mayo from Detoxinista and we prepare as well a homemade Ketchup so our little Luca can enjoy dipping the hash browns into the sauce as well. Our favourite homemade Ketchup recipe is from Boulder Locavore.
If you want to serve them as a side dish, you may want to try our Vegan Nut Roast or our Roasted Vegetable Tray with Cilantro Dressing, they are both great options to serve with these yummy hash browns.
Oven-baked Vegan Hash Browns
Ingredients
- 1 kg Russet Potatoes
- 4 tablespoon oil
- 2 teaspoon corn starch
- 2 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Preheat the oven at 180ºC or 350ºF.
- Using a big pot, bring water to a boil and add the potatoes, unpeeled. Parboil the potatoes for 15 minutes.
- Drain the potatoes and leave them to cool. Peel the potatoes using the back of a knife or even a spoon. The skin should come off easily.
- Once your potatoes are peeled, grate them using the medium-size grater.
- Place the grated potatoes in a big mixing bowl and add the oil, corn starch, garlic powder and salt. Make sure all the ingredients are perfectly incorporated and your mixture will be ready to shape and bake.
- Using a shaper, your hand or a muffin tray, shape the potato mixture into hash browns. Our recipe makes 10-12 hash browns, depending on the size you are shaping them.
- Place the hash browns on a baking tray using a non-stick silicone mat or parchment paper. Bake for 30 minutes at 180ºC or 350ºF.
- When they are ready, sprinkle some sea salt on top and serve.
Notes
- Serve with some sriracha mayo, ketchup, spicy sauces or any other dip of your choice.
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Elizabeth says
Thanks for the recipe! These came out great. I added some onion and cooked them longer and at 375 (then 400) to get them crispier (I also flipped them after 30 minutes). Really good!
Laura says
Thank you Elizabeth! Adding onion sounds like a good alternative too!
Stephanie says
Hi,
Do you boil the potatoes until they are soft? Thanks , can not wait to try!
Stephanie
Laura says
Hi Stephanie, no, they should be parboiled so still hold their texture when grated, enjoy!!
Nalan Cobanoglu says
Can they be frozen to be used later
Laura says
Hi Nalan, sure they can!