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    Home » Recipes » Holiday Sides

    February 18, 2018 13 Comments

    Vegan Hashbrown Potatoes

    461 shares
    Jump to Recipe

    I've been all about the breakfast this month as I've made Vegan Toast Dipping Sauce (which is like a vegan egg yolk), The Ultimate Vegan Breakfast Sandwich, and Vegan Cashew Cream Cheese. The breakfast trend continues today with Vegan Hashbrown Potatoes, woot woot!

    Vegan Hashbrown Potatoes! There are two tricks in this recipe to make these hashbrowns super quick and easy to make. #itdoesnttastelikechicken #veganrecipes #veganbreakfast

    It's not difficult to veganize hashbrown potatoes because generally, the only thing that's not vegan about them is the fat they are cooked in. But the reason why I'm excited to share this recipe with you is that I have a few tricks up my sleeve.

    You see, hashbrowns can be fidgety to make as you have to spend all of this time grating the potatoes, washing them and then drying them off. That's not very fuss-free is it? So what are my tricks you ask...

    Vegan Hashbrown Potatoes! There are two tricks in this recipe to make these hashbrowns super quick and easy to make. #itdoesnttastelikechicken #veganrecipes #veganbreakfast

    Trick number 1:

    Use the grater attachment of a food processor to grate your potatoes in seconds. My food processor grated these potatoes in about 3 seconds flat.

    Trick number 2:

    Use a salad spinner!!! This genius trick makes washing and drying the potatoes so easy peasy.  Fill the spinner with water and wash the starch off of the potatoes right in there. The salad spinner I have has a build in drain making it so super easy to wash and drain. Now that you've rinsed the potatoes, give them a spin in that spinner to dry them off. No mucking about with bowls of water and towels. So EASY! Love, love, love it.

    Vegan Hashbrown Potatoes! There are two tricks in this recipe to make these hashbrowns super quick and easy to make. #itdoesnttastelikechicken #veganrecipes #veganbreakfast

    To make Vegan Hashbrown Potatoes:  grate the potatoes. I like to leave the skins on, but if you prefer you can peel them first.

    Vegan Hashbrown Potatoes! There are two tricks in this recipe to make these hashbrowns super quick and easy to make. #itdoesnttastelikechicken #veganrecipes #veganbreakfast

    Wash the potatoes using the salad spinner method: put the grated potatoes in the salad spinner basket and fill the whole thing with cold water. Spin the potatoes a few times to help release the excess starch. Drain, and repeat.

    Vegan Hashbrown Potatoes! There are two tricks in this recipe to make these hashbrowns super quick and easy to make. #itdoesnttastelikechicken #veganrecipes #veganbreakfast

    Drain a last time and spin the potatoes to remove as much excess water as possible.
    *If you do not have a salad spinner, see the recipe instructions for washing the potatoes in a bowl instead.

    Vegan Hashbrown Potatoes! There are two tricks in this recipe to make these hashbrowns super quick and easy to make. #itdoesnttastelikechicken #veganrecipes #veganbreakfast

    In a large skillet or non-stick pan, heat the oil over medium-high heat. Add the potatoes. Sprinkle the salt and pepper across the top of the potatoes.

    Vegan Hashbrown Potatoes! There are two tricks in this recipe to make these hashbrowns super quick and easy to make. #itdoesnttastelikechicken #veganrecipes #veganbreakfast

    Let sit cooking for about 5 minutes until the bottom has formed a golden crust. Stir the crust back into the potatoes, then continue to cook again until a new crust layer has formed.

    Vegan Hashbrown Potatoes! There are two tricks in this recipe to make these hashbrowns super quick and easy to make. #itdoesnttastelikechicken #veganrecipes #veganbreakfast

    Repeat stirring the potatoes back into themselves, as many times as needed until the potatoes are cooked through and you have reached your desired crispiness, 20 to 30 minutes.

    Vegan Hashbrown Potatoes! There are two tricks in this recipe to make these hashbrowns super quick and easy to make. #itdoesnttastelikechicken #veganrecipes #veganbreakfast

    Lastly, I like to pat the potatoes down into a compressed layer and do one final crust layer. Cut the potatoes into 4 sections and serve hot.

    Vegan Hashbrown Potatoes! There are two tricks in this recipe to make these hashbrowns super quick and easy to make. #itdoesnttastelikechicken #veganrecipes #veganbreakfast

    Print Recipe
    5 from 5 votes

    Vegan Hashbrown Potatoes

    There are two tricks in this recipe to make these hashbrowns super quick and easy to make!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Breakfast
    Cuisine: American, Canadian
    ingredient tag: potatoes
    Servings: 4
    Calories: 114kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 2 russet potatoes, grated (If you have a food processor grating attachment, I recommend using that as it makes it so much quicker)
    • 1 tablespoon coconut oil (or other light oil)
    • ½ teaspoon salt
    • â…› teaspoon black pepper
    US Customary - Metric
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    Instructions

    Wash the potatoes using one of the two methods:

    • The salad spinner method: put the grated potatoes in the salad spinner basket and fill the whole thing with cold water. Spin the potatoes a few times to help release the excess starch. Drain, and repeat. Drain a last time and spin the potatoes to remove as much excess water as possible.
      The large bowl method: add the grated potatoes to a large bowl of cold water.  Stir them around so the water becomes foggy. Drain and fill the water with clean cold water again. Repeat and drain again. Use a clean dish town to squeeze out as much excess water as possible.

    To cook the hashbrown potatoes:

    • In a large skillet or non-stick pan, heat the oil over medium-high heat. Add the potatoes. Sprinkle the salt and pepper across the top of the potatoes.  Let sit cooking for about 5 minutes until the bottom has formed a golden crust. Stir the crust back into the potatoes, then continue to cook again until a new crust layer has formed. Repeat stirring the potatoes back into themselves, as many times as needed until the potatoes are cooked through and you have reached your desired crispiness, 20 to 30 minutes.
    • Lastly, I like to pat the potatoes down into a compressed layer and do one final crust layer. Cut the potatoes into 4 sections and serve hot.

    Nutrition

    Calories: 114kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Sodium: 296mg | Potassium: 444mg | Fiber: 1g | Vitamin C: 6.1mg | Calcium: 14mg | Iron: 0.9mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.

    « Vegan Cashew Cream Cheese - 3 ways
    Fast and Easy Vegan Carbonara »

    Reader Interactions

    Comments

    1. Stacey says

      February 23, 2020 at 12:16 pm

      5 stars
      Hello Sam! I made your Vegan Carbonara and my Family loved it!!!! It was amazingly delicious! Nice simple ingredients and easy to make! Definitely going to make it again.
      Thank you Sam

      Reply
      • Sam Turnbull says

        February 26, 2020 at 6:47 pm

        Wonderful! I hope you enjoy!!

        Reply
    2. Kristin says

      March 14, 2018 at 6:33 am

      i never would've thought about putting potatoes in my salad spinner! i love crispy hashbrowns.

      Reply
      • Sam Turnbull says

        March 14, 2018 at 5:39 pm

        Oh it makes it so much easier!! Enjoy!

        Reply
    3. Addison says

      February 27, 2018 at 12:49 pm

      Hi Sam, I love your blog and recipes! I ordered your cookbook after making your spinach artichoke dip for the countless time and I love it so much! I probably have half the recipes marked already. I can’t deicde what to make as it all looks so good! I have made the nacho dip and am in the process of making the cheddar and chive scones , which I can’t wait for! Just wanted to say thank you and share how wonderful all your recipes are !!

      Reply
      • Sam Turnbull says

        March 02, 2018 at 9:15 am

        Hi Addison! Yay!!! That's so awesome, thrilled you are loving my book so much. Thank you so much for the kind note 🙂

        Reply
    4. Michael says

      February 19, 2018 at 12:57 pm

      5 stars
      Hi Sam, good recipe. Been doing this for years with one small change. I learned working in restaurant in Branson Mo, to use the left over baked potatoes from the day before. Just grate and fry! Works really well sense they are precooked.

      Reply
      • Sam Turnbull says

        February 22, 2018 at 9:25 am

        Great idea!!! 🙂

        Reply
    5. Betty G says

      February 19, 2018 at 10:28 am

      Do you know what happens if you do not rinse the potatoes? Just curious to what the starch could do if it stayed there, squeezing as much liquid from it but not rinsing with water.
      Thanks 🙂

      Reply
      • Sam Turnbull says

        February 22, 2018 at 9:12 am

        Removing excess starch makes them crisp up, if you leave it on they will stay mushy. 🙂

        Reply
        • Betty G says

          February 22, 2018 at 9:26 am

          Thanks 😀

    6. Carol says

      February 18, 2018 at 6:20 pm

      5 stars
      They look great! I'll have to try this method.

      I do mine differently regarding the potatoes, ...in the beginning - I bake the potatoes the night before, let them cool on the counter, then refridgerate over night. Right before making the potatoes, I get them from the fridge, grate them into a big bowl and mix them with all the other seasonings, onion, etc. Then I fry them in a little corn oil or Earth Balance butter.
      I love learning of other folk's methods and also love trying them - thanks!!

      Reply
      • Sam Turnbull says

        February 22, 2018 at 9:09 am

        Yes, endless ways to do them! I hope you enjoy them, Carol 🙂

        Reply

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