These vegan hash browns came to me one afternoon when Michael requested some patties. Unfortunately, we didn’t have any ingredients in the house to make a nice burger or sandwich.
But not all hope was gone. What I did have was a bunch of onions and potatoes. I saw this “restriction” as an opportunity to make these staple ingredients the central part of the vegan hash browns in this recipe.
I also knew that a lovely sauce/dressing was key to taking this to another level.
These vegan hash browns are perfect with a simple green salad to bring some more nutrients and freshness to your meal.
For example, I had a salad with avocado, tomatoes, some toasted sunflower seeds with simple olive oil and apple cider vinegar dressing.
I called these hash browns because they resemble hash browns more than patties. Since the main ingredient is potato, it seemed like an appropriate choice that everyone can identify with.
For a recipe that was whipped up quickly off the back of potatoes and onions, I’m delighted with how these turned out.
Some tips on how to make these vegan hash browns
The only thing to keep in mind is that the potatoes and onions need to be grated. Alternatively, you could use a food processor.
Personally, I preferred using a good old fashioned grater. It takes a little longer, but I liked the texture it created.
Also, when you grate the potatoes, make sure you squeeze out all of the juices, as it will generate quite a bit of moisture.
I used this vegan mayonnaise which has a strong lemon flavour so it doesn’t work with everything, but it complemented the capers and hash browns nicely. You can also make your own from my Vegan Olivier Salad recipe.
For shaping the hash browns, you can use frying rings if you want them all the same size, but I personally like the little stringy crispy ends. Adds a nice rustic touch to it 😉
I can’t stress this enough. These vegan hash browns only require three steps:
- Grate the ingredients
- Mix them together
- Fry them in a pan
It’s as simple as one, two, three.
So if you want something quick and easy to prepare with ingredients you likely have in your house, try out this recipe and let me know what you think.
Hash browns are generally associated with breakfast, but there aren’t any rules. Enjoy these any time of the day 🙂
These super easy vegan hash browns are perfect with a simple green salad to bring some more nutrients and freshness to your meal. Enjoy!
- 2 medium onions, grated
- 700 grams potatoes (about 3 large)*, washed with skins and grated. Make sure to squeeze out all the extra moisture
- 1 cup gluten-free flour
- 1 tsp salt
- Oil for frying
- 1 tbsp capers, rinsed and finely chopped
- 1/4 cup vegan mayonnaise + 1 tbsp water
- Handful coriander, finely chopped for garnish (optional)
- Combine the onions, potatoes, flour and salt in a large bowl. Mix well.
- In a frying pan, add enough oil to cover the pan for shallow frying. Wait for a few minutes for the oil to heat up on low-medium heat.
- With a tablespoon, scoop out a heaped spoon of the mixture and shape in a ball. If the mixture doesn't stick together, don't worry it will when it's in the frying pan. Press the mixture down with the back of the spoon to flatten in the frying pan to create a flat disk. Depending on the size of the pan, you can fry 3-4 hash browns at a time.
- Once one side turns golden brown and a little crispy (takes about 3-4 minutes), with a spatula flip it and press it down with the spatula a little. Fry for the same amount of time and then take off the heat. Place on a paper towel-lined plate to absorb all the extra oil.
- Continue frying the rest of the mixture. Make sure to add more oil when the oil is half gone.
- For the mayonnaise, combine the store-bought or homemade mayonnaise, water and capers by stirring well. The consistency should be still thick but a little runnier than the normal mayonnaise consistency for easy drizzling.
- Once you've fried all the hash browns place them on a plate, drizzle with caper mayo and sprinkle with coriander. Best served warm. As I mentioned before this is great with a nice green salad.
*Use a starchy variety like Russet, Idaho or Yukon.
Other recipes you’ll love:
- Homemade Vegan Falafel
- Garlic Curry Roasted Potatoes
- Vegan Tacos with Lentils & Cauliflower (Gluten-Free)
- Asian Vegetable Cigars
- Spiced Quinoa and Eggplant Rolls
Interested in more recipes?
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