Hash Browns from potatoes

Are Hash Browns Vegan?

As mentioned before, there are many ways of making hash browns and not all recipes are vegan. Emmentaler Rösti has bacon in addition. Latkes often use binders like an egg. Some restaurants use butter for frying, etc. It’s super easy to make them vegan though and I will show you how.

These are the ingredients which I used:

  • Potatoes – grated and raw
  • Onion – not always traditional but very recommended
  • A little flour – which makes the hash browns crispy
  • Flax egg – a binder which will make your life easier, trust me!

The other few ingredients are spices, fresh herbs (I used parsley) and oil for frying.

Are hash browns gluten-free? Yes, if you skip the flour or use gluten-free flour. I used rice flour and it works really well in this hash brown recipe.

All ingredients and measurements can be found in the recipe card below.

Video

Video

Kick Em Up A Notch

Want to take those breakfast potatoes to the next level? Try some of these variations:

  • Cheesy Hash Browns – Just sprinkle with shredded cheese and cover until cheese melts. I like to cover with my large skillet lid because it is raised and cheese won’t stick to it. Works like a dream.
  • Fully Loaded – Top with cheese, fresh crumbled bacon, and/or cooked sausage. Cover until cheese melts.
  • Poutine-style – Think biscuits and gravy but with hash browns! Top with cheese and country-style gravy.
  • Idaho Sunrise – Form your potatoes into a doughnut shape on your skillet and crack and egg into the middle. Cover and allow to cook until the egg is fully cooked through (or to your desired doneness).

To Peel Or Not To Peel?

This is completely personal preference. I choose not to peel my potatoes because I like that extra earthy flavor of the potato skin. But if you want to peel your potatoes first, go right ahead!

What Kind of Potatoes Work Best for Hash Browns?

Starchy potatoes like Russets work best for hash browns. Waxy potatoes like red new potatoes have a higher moisture content and tend to hold their shape better than starchy potatoes, and as such do not develop the crispiest of edges when fried.

Paleo Sweet Potato Hash Browns Ingredients

  • Shredded sweet potatoes – You can shred them with a cheese grater or with the shredding blade on a food processor.
  • Almond flour – This acts as a binder and helps create a crispy crust.
  • Egg – The glue that holds all the other ingredients together.
  • Onion powder – Onion flavor, without all the chopping.
  • Dried oregano – For a hint of herby sweetness.
  • Ground chipotle pepper – For a unique touch of spicy heat.
  • Olive oil – Or coconut oil to help create the crispy exterior.

Steps

1 Heat oven to 350°F. Grease bottom and side of rectangular baking dish, 13x9x2 inches, with shortening. 2 In very large bowl, mix soups, sour cream, milk and pepper. Stir in potatoes and onions. Spoon into baking dish. 3 Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.

Breakfast Basics

This hash browns recipe is a great “breakfast basics” recipe to know. Here are some more recipes to master for a perfect breakfast every time:

Which Potatoes?

I recommend Russet potatoes or Yukon Gold potatoes. They should be rather starchy, not waxy. All-purpose potatoes like Yukon are my favorite.

Recipe of the fourth. Pancakes from potato in the oven

Hash Browns from potatoes can be cooked as usual. For example, they can be made in the form of a muffin.

For preparation you need:

  • One onion;
  • Egg;
  • Four feathers green onions;
  • Pepper, salt;
  • Four potatoes;
  • A tablespoon of flour and vegetable oil;
  • A quarter Cup of grated cheese – Parmesan.

Cooking dishes of potatoes:

  1. Peel the potatoes, grate it on a grater. After you squeeze the juice.

  2. Grate the onion. Next, mix it with potatoes.
  3. Add the chopped onion, egg, salt, pepper, flour, grated cheese. After you pour the mixture in greased molds for muffins.
  4. Bake the product in a pre-heated oven for forty minutes or until a beautiful Golden brown. Then pull out the pots for potatoes from the oven. Let stand until about eight to ten minutes. That’s all, hash brown potatoes with cheese are ready. Serve with sour cream products. Enjoy your meal!

How to Shred Potatoes for Hash Browns

After partially steaming the potatoes, you can peel and shred them one of two ways:

  1. Our preferred method is using the grater attachment of a food processor — slice the potatoes so they fit through the food processor feed tube, then use the feed tube pusher to send them through the grater. It’s quick and easy and yields slightly more textured potatoes.
  2. Or, use the large side of a box grater — while a food processor is faster, it’s definitely not essential here. The potatoes will shred easily on a box grater and their peels act as a bit of a guard to protect your fingers from the grater.
The shredded potatoes are mixed with salt, pepper,

The shredded potatoes are mixed with salt, pepper, and optional onion powder for flavor.

Then they’re formed into hash brown patties

Then they’re formed into hash brown patties for cooking in a skillet. You can make larger hash browns, too, but smaller patties are easier to flip and have crispier edges (our favorite part).

Recipe sixth. Pancakes made of boiled potatoes

Now let’s consider another interesting recipe. For cooking you will need:

  • Peeled cooked potatoes (five–six pieces);
  • One egg;
  • One and a half spoons of potato starch;
  • Salt;
  • Milk (to taste);
  • Butter or sour cream;
  • Slice of bacon (it is required for greasing the pans).

Cooking delicious dishes at home:

  1. Peel the potatoes, boil until fully cooked.
  2. Then drain the water.
  3. Next, carefully crush them potatoes until smooth. Watch, to avoid lumps. Then add the egg, salt, starch, a little bit of milk. In the end, you should get the weight, the consistency resembles sour cream.
  4. Next, spread it with a spoon on a greased bacon pan. Then fry products on both sides.
  5. Then dip the fritters in sour cream or melted butter.
  6. Then put in a crock pot, cover with the lid.
  7. Next, put it in the oven (heated) to stew.
  8. Serve hot pots for potatoes, with yogurt or milk.

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Paleo Sweet Potato Cakes

Today’s simple Paleo Sweet Potato Hash Browns are not only easy to prep and bake in the oven, they are also crispy and packed with flavor!

You can certainly serve these hash brown potatoes for breakfast. However, the hint of herbs and spices makes these baked hash browns a fabulous snack, or party stacker.

Just think of all the goodies you could pile on top… Chorizo, grilled vegetables, avocado, creamy dips.

How To Make Hash Browns

  • 20-ounce bag frozen hash brown potatoes (or real potatoes)
  • 1 cup sliced green onions (optional)
  • ½ cup Kraft grated parmesan cheese or real grated parmesan cheese
  • 1 teaspoon sea salt
  • ½ teaspoon cracked pepper
  • 2 tablespoons olive oil (or swap vegetable oil)
  1. Defrost the potatoes overnight in the fridge. This is a key step! If you forget, simply place the frozen bag of shredded potatoes into a bowl of cold water.
  2. Spray your non-stick muffin tins with coconut oil non-stick spray.
  3. Press potatoes really dry, this helps them crisp and avoids soggy hash browns. You can use a salad spinner to dry them, clean kitchen dish towels, paper towels, or a piece of cheese cloth. Squeeze to remove all the excess liquid. Dry them really well so you don’t see much moisture. Again, the key to this recipe is you don’t want much liquid in them.
  4. Once defrosted and dry, transfer the potatoes into a large bowl, and add green onions, parmesan cheese, sea salt, cracked pepper, and olive oil. Stir until well combined.
  5. Scoop into well-sprayed muffin tin, distribute all the potato mixture in each muffin cup in an even layer, and press down just a little bit, this helps them form their shape and bake.
  6. Bake 45 minutes at 400 degrees until crispy.

What Types Of Potatoes Can I Use For Hash Browns?

Shredded Potatoes – You can use fresh white potatoes or frozen hash brown potatoes available in any of your local grocery stores. You really want starchy fresh potatoes, varieties like Russet or Idaho.

The Simply Potatoes Shredded Hash Browns (brand) are dry out of the package saving a step. You will find these in the egg section of your store, and they are unfrozen. This recipe is not sponsored by Simply Potatoes, I just really like their products. Ore-Ida Shredded Hash Brown Potatoes are another popular brand of breakfast potatoes.

PRO TIP: Frozen shredded potatoes need all the ice and water removed so they crisp up when baking.

Green Onions – These are optional, you can leave the green onions out and swap in onion powder if you like. The onions will darken due to the oven heat. They taste great but don’t look so pretty. You could also add ½ teaspoon garlic powder to boost flavor.

Parmesan Cheese – A great addition, but you could substitute grated Romano or any cheese you like. Readers have left comments they love cheddar cheese and other cheese blends.

Sea Salt & Black Pepper – Simple seasoning for any good recipe.

Olive Oil – Crisps the potato edges, you can swap in vegetable oil.

How To Store and Reheat

Store leftovers in the fridge in a sealed container and reheat in the microwave. These make great on-the-go breakfast items for busy mornings and can be served with dinner too. How good would these be with grilled steaks? Put leftover hash browns into a freezer-safe container.

Bring them to room temperature and reheat them in the microwave or in the oven on a baking sheet lined with parchment paper.

Air Fryer Hash Browns

Reheat your hash brown breakfast potatoes in your air fryer. To get them hot and crispy just preheat your air fryer to 370 degrees. Add the potatoes to the air fryer basket, and reheat for 3-5 minutes or until heated through.

How To Make Hash Browns Ahead

How To Make Hash Browns Ahead

The easiest way is to prep ahead. With minimal effort, you can serve homemade hash browns on the day of your party or Christmas morning.

Step 1: Fill the muffin tin to the top with the hash brown potato mixture, press with a spoon spatula to level the night before, and cover with plastic wrap. Keep in the fridge overnight.

Step 2: When you are ready to bake, remove the plastic wrap, pop in the oven to bake and bake 45-60 minutes at 400 degrees until crispy brown.

Reader Comments

Reader Comments

This easy side dish got so popular on social media the first time I shared this blog post. It quickly became a reader favorite, and so many of you left a five star rating and rave reviews. thank you! I hope it will become one of your favorite side dishes for breakfast.

“Made these for Mother’s Day brunch. I loved how easy they were to prepare, and loved that I was able to assemble them the night before. So simple and so delicious!!!”

“New fav for everyone! They came out nice and crunchy on the outside and perfect on the inside. I added extra parmesan cheese and scallions with shredded mozzarella on top. Froze the leftovers. Will be making again!”

“Delicious and easy. Nice as a side dish with steak and topped with sour cream.”

“We loved these! Used canola oil spray, tipped muffin pan over to release & no problem!”

“Turned out great, used olive oil spritzer in the muffin tin before packing in the potato mixture, really yummy!”

“Thank you I never can make hash browns that are worth eating. You made this lady of seventy-two very happy.. this recipe is easy to follow..you can use your imagination adding ingredients.. and it always is a success.. thank you, Lisa…”

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