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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Baked vegan hash browns

January 9, 2020 by Ania - 40

comfort food, easy, gluten-free, healthygo to recipe

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baked vegan hash browns plate

I’ll be brief today as I am really not feeling my best and all I want to do is curl up in bed and sleep, if I am honest. I’ve been trying to resist getting a cold all through Xmas and I really thought I got away with it until now. Today I feel as though my head is full of spaghetti hoops (for the uninitiated, it’s tinned pasta and tomato sauce), which I have never actually eaten. Call me a snob, but I would only consider eating that kind of thing in near apocalyptic circumstances…

Before I tuck myself in with a book and some paracetamol, I have a simple recipe for you that I’ve been working on before the symptoms got the better of me. I decided to come up with a fool proof way to make crispy hash browns stroke latkes (latkesh if you like ๐Ÿ™‚ ) in the oven, using only a small amount of oil. While fried latkes are definitely to die for, frying things is a bit of a faff, plus as they are mightily addictive, they are certainly prone to wreck all your attempts at healthy January eating.

Over the past 2 days, I have made a ridiculous number of these potato cakes, two or three at a time, and consumed them for pretty much all of my meals – such is the joy of food blogging. While the ingredients could not be simpler, it took me many many attempts to arrive at the optimal oven temperature, decide if the mixture benefits from the addition of flour, aquafaba, ground flax or parboiling potatoes! Finally, I’ve settled on two versions below.

I roped Duncan into the final stages of taste testing and while he thinks (he hoovered them up too quickly to be sure ๐Ÿ˜‰ ) he prefers the version with the raw potato mixture, I prefer the one with the parboiled potatoes, so I’ve decided to include both. They are both very crispy – surprisingly so given how little oil I’ve used and my preferred version is a touch softer / mashier inside. They go well with vegan sour cream, ketchup or guacamole. They will also make a fine vegan breakfast, served alongside some garlicky spinach and jammy, oven-roasted tomatoes, for example. Enjoy while I am off to have a nap…

PS: If you do make my baked vegan hash browns, donโ€™t forget to tag me on Instagram (#lazycatkitchen). I love seeing your take on my recipes.

baked vegan hash browns process

baked vegan hash browns tray

baked vegan hash browns side

baked vegan hash browns stack

baked vegan hash browns close up

5.00 from 7 votes
Print
  • makes: 6 hash browns 8 cm / 3" diameter
  • prep: 10 min
  • cooking: 30 min

Ingredients

  • 450 g / 1 lb starchy variety potatoes (I used Maris Piper), peeled
  • heaped ยฝ tsp salt
  • 1 large shallot or ยฝ large onion, finely grated or chopped
  • a good grind of black pepper, adjust to taste
  • oil or oil spray

Method

  1. If you want crispy hash browns with a softer interior, parboil medium* potatoes for 5 minutes, drain and allow them to cool completely. It’s not necessary though, you can also just use raw potatoes but they produce crispier hash browns with less softness inside. I’ve included both options below.
  2. Grate raw or cooled parboiled potatoes coarsely in a food processor or using a manual grater.
  3. Preheat the oven to 180ยฐ C / 355ยฐ F (no fan) for raw potato hash browns and 200ยฐ C / 390ยฐ F for par-boiled potato ones. Get a non-stick baking sheet and a round cookie cutter or an egg ring (mine was 8 cm / 3″ diameter) ready.
  4. Place grated potatoes and remaining ingredients in a bowl. If using raw potatoes, set the mixture aside for 10 minutes. If using parboiled potatoes, there is no need to do that and skip the next step too!
  5. After 10 minutes, place the raw potato mixture in the middle of a clean muslin cloth or kitchen towel and squeeze all the excess moisture out. Drain the water away and you will end up with potato starch stuck to the bottom of the bowl – it is the starch that makes for crispy hash browns so scoop it up and add it back to the mixture. Break compacted mixture up with a fork or your hands after squeezing the liquid out.
  6. Using a brush or an oil spray, spread a bit of oil underneath each hash brown, place a cookie cutter on the oiled area and loosely pile the mixture inside the cookie cutter (to just under 1 cm / 0.35 ” height), but DON’T COMPACT the mixture. Use a fork to ensure the mixture is spread fairly evenly and it goes all the way to the edges – make sure the mixture is piled up loosely – this way it will cook all the way through and the hash browns won’t be tough. If you would rather freestyle, that’s fine too – use a spoon, don’t flatten the mixture too much and tidy the edges up with a knife to avoid them getting burnt.
  7. Bake the raw potato hash browns for 20 minutes and parboil ones for about 10 then carefully detach from the tray using a flat spatula. Brush the surface of the baking tray with oil again and flip each hash brown making sure that it sits directly on the oiled patch. Bake for a further 15-20 minutes (raw potato hash browns) and 10-15 minutes (parboiled potato hash browns).
  8. Serve straight away with vegan sour cream/creme fraiche or ketchup – whichever takes your fancy.

Notes

*Large potatoes will take a minute or two more and small a minute or two less, of course.

For more indulgent hash browns (but not as healthy so I guess you might as well fry them), stir 1-2 tbsp of oil through the mixture before forming hash browns.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Lucy says

    January 9, 2020 at 6:57 pm

    Iโ€™ll definitely be trying these, Iโ€™ve never managed to make a successful hash brown myself but always tried with raw potatoes so I think parboiled is the way to go!

    Ania I am also a food snob but tinned spaghetti hoops are my default food for when Iโ€™m ill, you canโ€™t beat them. With plenty of pepper and some cheese melted on top (being vegetarian rather than vegan myself) ๐Ÿ™‚

    Reply
    • Ania says

      January 9, 2020 at 8:11 pm

      I hope you’ll enjoy these, Lucy! I hear you, but it’s really not something I could see myself eating in my day to day life. x Ania

      Reply
  2. Marie says

    January 9, 2020 at 7:23 pm

    Sounds delicious. Is the oil necessary? Would just using a non-stick pan work instead?

    Reply
    • Ania says

      January 9, 2020 at 7:59 pm

      I have not tried without, but in my experience a little oil is beneficial for overall texture, but you are welcome to experiment for yourself. Ania

      Reply
  3. Nicole says

    January 10, 2020 at 6:20 am

    hope you are better! I will try the recipe ๐Ÿ™‚

    Reply
    • Ania says

      January 10, 2020 at 4:14 pm

      Thank you and I hope you’ll like it! x Ania

      Reply
  4. Sally says

    January 10, 2020 at 1:24 pm

    ๐Ÿ™ƒ get well soon. Spring IS coming ๐Ÿ˜‰

    Reply
    • Ania says

      January 10, 2020 at 4:14 pm

      thanks, Sally, I cannot wait!! x

      Reply
  5. Lanette says

    January 24, 2020 at 11:53 pm

    What would happen, do you think, if I didnโ€™t peal the potatoes? Kids would LOVE these for breakfast, but, in the morning, I really canโ€™t be bothered to peal! ๐Ÿคช

    Reply
    • Ania says

      January 25, 2020 at 12:00 am

      Hi Lanette,

      I think that would be fine, just make sure you scrub them well first. Hope they will enjoy them! Ania

      Reply
  6. Jodie says

    February 11, 2020 at 8:18 pm

    This works so well. I just made these to have as โ€œburger bunsโ€ and they were wonderful. I went the raw potato route and really enjoyed the texture.

    Reply
    • Ania says

      February 11, 2020 at 10:04 pm

      That’s fantastic to hear, Jodie! Thanks for letting me know that you enjoyed them and I love your idea of making them into ‘buns’ ๐Ÿ™‚ ! x Ania

      Reply
  7. Greg says

    February 16, 2020 at 7:43 am

    Are these able to be stored? Either freezer or fridge ?

    Reply
    • Ania says

      February 16, 2020 at 1:53 pm

      Hi Greg,

      I am not sure how that will work as I have not tried either – I made them fresh each time. Ania

      Reply
  8. Rachel says

    March 12, 2020 at 7:28 pm

    These look amazing! Would it be possible to make extra and freeze them?

    Reply
    • Ania says

      March 12, 2020 at 8:41 pm

      I am guessing so, but I haven’t tried doing it myself. Ania

      Reply
  9. Alexandra says

    March 21, 2020 at 1:47 pm

    Would this recipe work as well with sweet potatoes?

    Thanks!

    Reply
    • Ania says

      March 21, 2020 at 1:51 pm

      Hi Alexandra,

      Yes, I did try with the no boiling method and they worked well. Two differences I found is that they did not require any squeezing as there was hardly any moisture in them and I baked them at 200ยฐ C / 390ยฐ F for about 20 minutes. Hope that helps! Ania

      Reply
  10. Lara says

    April 18, 2020 at 6:03 pm

    Tried them today. Absolutely delicious! Thanks for sharing the recipe ๐Ÿ˜€

    Reply
    • Ania says

      April 18, 2020 at 6:45 pm

      I’m so happy to hear that you enjoyed these, Lara! My pleasure and stay well! x Ania

      Reply
  11. Elizabeth says

    May 12, 2020 at 2:58 am

    Scary that you wrote that first piece early January.And mentioned the apocalypse!,, anyway, recipe looks excellent.

    Reply
    • Ania says

      May 12, 2020 at 12:17 pm

      Hahaha, I know, right? I had nothing to do with it, I swear ๐Ÿ˜‰ Thanks x Ania

      Reply
  12. Alicia Nelson says

    June 7, 2020 at 5:47 pm

    I liked this recipe but my hashbrowns came out too crispy! I guess I made mine too thin. But the flavour is on point!

    Reply
    • Ania says

      June 7, 2020 at 8:11 pm

      Hi Alicia,

      I’m glad you enjoyed them. Yes, they could have been too thin or maybe your oven runs a bit hotter than mine – worth trying at a slightly lower temperature next time. Hope that helps! Ania

      Reply
  13. Nicola Baker says

    June 22, 2020 at 3:12 pm

    Hi Ania, trying this recipe later on looks amazing… wondering if you knew how many calories were in these at all?
    Thank you x

    Reply
    • Ania says

      June 23, 2020 at 9:57 pm

      Great to hear, Nicola. I hope you’ll enjoy them! I don’t really know as I don’t count calories myself, but there are lots of calorie counting out there if you want to track your calories. Ania

      Reply
  14. Taylor says

    June 25, 2020 at 7:20 pm

    So I followed exactly and did the parboil potatoes but after the recommended time it looked nothing like a properly baked hash brown. It was still pale and I promise I didn’t pack it into my egg rings. Where could I have gone wrong?

    Reply
    • Ania says

      June 27, 2020 at 2:39 pm

      Hi Taylor,

      It could be the type of potatoes you are using. The best potatoes for this kind of dish are the starchy (not the waxy) kind. The waxy potatoes are slow to brown and are less crispy. Otherwise, maybe they simply need a bit more time in your oven, every oven is different. Hope that helps! Ania

      Reply
  15. Emily Kalbfleisch says

    July 15, 2020 at 6:04 am

    Delicious! My family loved them! I added garlic powder, smoked paprika, and oregano in the mixture to spice it up a bit. Man are these good! Worth the effort to shred the potatoes. Thanks for a great simple and somewhat healthy recipe!

    Reply
    • Ania says

      July 15, 2020 at 8:33 pm

      Thank you so much for your kind words, Emily! I am delighted to hear that you enjoyed them! Ania

      Reply
  16. Siri says

    July 27, 2020 at 5:34 pm

    These look so cute Ania , you specified onion but haven’t used in the recipe ? could you suggest on that

    Reply
    • Ania says

      July 27, 2020 at 5:40 pm

      Hi Siri,

      Thanks, I hope you’ll enjoy them if you decide to make them. Onion is mentioned in point 4 of the Method, I refer to it as ‘remaining ingredients’ as there is no complexity there at all – you just mix everything together in a bowl. Hope that makes sense. Ania

      Reply
  17. Salome Watton says

    August 5, 2020 at 11:11 pm

    Hi Ania, I would like to add vegan cheese to these. Do you have a suggestion as to how much grated cheese to add? Thanks so much. – Salome

    Reply
    • Ania says

      August 6, 2020 at 2:24 pm

      Hi Salome,

      I’m not sure that will work very well, unless you managed to find vegan cheese that behaves exactly like dairy cheese when melted – in my experience it tends to turns into an oily mess when melted. I’m not sure about the quantity either – depends on your preference, I guess. I would go by feel. Ania

      Reply
  18. Sara says

    September 20, 2020 at 5:20 pm

    Iโ€™m confused why you strain the liquid out and then add it back in… Did I read it wrong?

    Reply
    • Ania says

      September 20, 2020 at 7:11 pm

      I’m afraid so. You drain the liquid away but put back the starch that settles at the bottom. Ania

      Reply
  19. Jaivir Bahl says

    December 22, 2020 at 7:25 am

    the recipe worked soooooooooooo well I’ll try it every single time

    Reply
    • Ania says

      December 22, 2020 at 1:25 pm

      Delighted to hear that, Jaivir! Thanks for taking the time to let me know! Anna

      Reply
  20. Pollyanna says

    December 29, 2020 at 2:23 pm

    Amazing! I made these with the par-boil method and the mixture was so starchy and sticky that I was convinced Iโ€™d messed up. But I persevered and theyโ€™re amazing – best hash browns Iโ€™ve ever made

    Reply
    • Ania says

      December 29, 2020 at 4:59 pm

      Thanks so much for your lovely feedback, Pollyanna! Iโ€™m so delighted to hear that this recipe was such a hit with you. x Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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