Vegan Hash Brown Potatoes

5 from 6 votes

There are two tricks in this recipe to make these hash browns super quick and easy to make!

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 4

Grate the potatoes: using the grater attachment on a food processor or the large side of a cheese grater to grate the potatoes. I prefer to leave the skins on for added texture and nutrients, but you can peel the potatoes first if desired.
Wash the Off the Starch:
Salad Spinner Method: Place the grated potatoes in the salad spinner basket and fill it with cold water. Spin the potatoes a few times to release the excess starch, then drain. Repeat this process, draining and spinning the potatoes until they are as dry as possible.
Large Bowl Method: Add the grated potatoes to a large bowl of cold water. Stir them to release the starch, then drain and refill the bowl with clean cold water. Repeat this process, then use a clean dish towel to squeeze out as much water as possible.
Cook the Potatoes: In a large skillet or non-stick pan, heat the oil over medium-high heat. Add the grated potatoes and sprinkle with salt and pepper.
Let the potatoes cook undisturbed for about 5 minutes, or until the bottom forms a golden crust. Stir the crust back into the potatoes, then continue cooking, allowing a new crust layer to form each time. Repeat this process until the potatoes are fully cooked and have reached your desired level of crispiness, about 20 to 30 minutes.
Final Crust Layer & Serve: For an extra crispy finish, pat the potatoes down into a compressed layer and cook until a final golden crust forms.
Cut the potatoes into 4 sections and serve hot.

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