These Crispy Hash Browns are tasty homemade vegan potato pancakes that are easy to make gluten-free with only 3 simple pantry staple ingredients! The perfect recipe for a simple savory breakfast, lunch or dinner, or even sweet dessert!
Crispy Hash Browns – Vegan Potato Pancakes
Potato Pancakes or Hash Browns are not only a popular breakfast or brunch recipe in America but they’re also a favorite main or side dish in other countries. While they are known as “Latkes” in Poland, we call them “Kartoffelpuffer” or “Reibekuchen” or “Swiss Rösti (Rosti)” here in Germany. You can serve these in various ways, either savory with mushrooms, vegan mayonnaise, herb dip, or ketchup or sweet with apple sauce and cinnamon.
Anyway, hash browns are one of those amazing recipes that taste delicious, require only a few pantry staple ingredients, and are easy to make with very little effort. When I was a kid, my Polish grandma used to make these a lot for the whole family. They are crispy on the outside and soft on the inside and make the perfect addition to any breakfast, lunch, or dinner!
What are Potato Pancakes made of?
Depending on the tradition and origin, you can prepare potato fritters in different ways. Traditional hash browns are often vegan, though some potato pancake recipes are made with non-vegan ingredients like eggs, dairy butter, or cheese. While original Swiss Emmentaler Rösti fritters often contain cheese or bacon, Latkes often use eggs as a binder. However, it’s so easy to make them vegan and nobody will notice the difference!
Can I add veggies to these fritters?
Yes, you can add some extra veggies, like grated carrots, broccoli, or cauliflower for more nutrition. Simply use fewer potatoes or add a little extra flour. Just consider that the hash browns won’t be as golden and crisp if you add veggies. If you’re looking for a sweet potato version, try these sweet potato lentil pancakes.
Which flour can I use?
This hash brown recipe is not only vegan but also gluten-free! I use chickpea flour here, but you can also use a gluten-free flour blend or rice flour. Traditional all-purpose or spelt flour works, too.
Which potatoes are best?
I recommend using Russet or Yukon Gold potatoes because they have a high starch and low water content. However, if you don’t have them on hand, feel free to use any kind! If the mixture does not hold well, you could also add 1 tablespoon of potato starch as I did in this potato fritters recipe.
How to make Vegan Hash Browns
As always I recommend checking out this step-by-step instruction first. Then find the full recipe with exact measurements in the recipe card at the bottom of the post.
Step 1: Grate the potatoes.
The only part of this recipe that takes a little time is peeling and grating the potatoes. To speed things up you could also leave the peel on and shred them in a food processor. However, I prefer the traditional peeled and grated version as it creates a better texture.
Step 2: Squeeze out the liquid.
Once you’ve grated the potatoes put them in a large bowl lined with a clean kitchen cloth and squeeze out as much liquid as you can. Then discard the liquid and transfer the squeezed potatoes back to the bowl. Now add the flour and seasonings to taste and mix to combine.
Step 3: Form into patties and fry!
Divide the mixture into 6-8 portions and form each into a flat ball. (Alternatively, you could also use a cookie cutter to mold them into other shapes). Heat some oil in a large frying pan. Once hot, add the potato balls and then press each down with a spatula to form a patty shape. Fry for around 3-5 minutes per side, or until perfectly golden and crispy.
Tip: If you double the recipe to make more fritters, keep the first batch warm by placing the crispy hash browns in a hot oven at 122°F (50°C) while you fry the next batch.
Step 4: Serve hot!
Serve your hash browns immediately while they’re still hot with ketchup, vegan mayonnaise, cashew ricotta, guacamole, or whatever savory dip you desire. Or if you’re in for a sweet treat, serve with apple sauce, brown sugar and cinnamon like Grandma used to make – Yum!
Can I bake hash browns instead of frying?
Yes! You can even bake hash browns in the oven, however, I personally find the traditional fried version way better as it’s crispier and done sooner. If you still prefer to bake these, place your hash browns on a greased non-stick baking sheet and bake in a preheated oven at 392°F (200°C) for 15-20 minutes. Then brush the top of each hash brown with a little oil and flip them so the oiled side is on the sheet surface. Bake for further approx. 15 minutes, or until golden and crisp. The full baking time may vary depending on the size and thickness of your potato fritters!
These homemade vegan hash browns are:
- Dairy-free (lactose-free)
- Crispy on the outside
- Soft and tender on the inside
- Quick and easy to make
- Can be enjoyed savory or sweet
- Perfect for as a side dish, dessert, or main course at any time of the day!
More easy vegan potato recipes
If you’re looking for more simple yet delicious vegan potato recipes, be sure to check these out:
- Homemade Vegan Gnocchi
- Easy Vegan Potato Cakes
- Vegan Potato Bake
- Hasselback Potatoes
- Crispy French Fries
- Stuffed Baked Potatoes
- Vegan Potato Leek Soup
- Sweet Potato and Lentil Fritters
- Zucchini Corn Fritters
- Mexican Stuffed Sweet Potato Skins
If you try these homemade crispy vegan hash browns, please leave a comment and rating on how you liked this recipe! And if you take a photo of your dish and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love to see your remakes! Enjoy!
Crispy Vegan Hash BrownsAuthor:
- 17.6 oz (500 g) potatoes peeled or with skin on, depending on your taste
- 1 onion finely diced
- ¼ cup (30 g) chickpea flour or sub other (gluten-free) flour (e.g. rice or all-purpose flour)*
- 1 tsp salt to taste
- ⅓ tsp black pepper or to taste
- a pinch of nutmeg optional to taste
- oil for frying
*Note: Be sure to check out the step-by-photos above for visual instruction.
- Grate the potatoes. Place a clean kitchen cloth in a large bowl. Add the grated potatoes into it and squeeze out as much liquid as you can as shown in the step-by-step photos above.
- Discard the liquid and transfer the squeezed potatoes back to the bowl. Add onions, flour, and seasonings to taste and mix to combine.
- Divide the mixture into 6-8 portions and form each into a flat ball. (Alternatively, you could also use a cookie cutter to mold them into other shapes).
- Heat some oil in a large frying pan. Once hot, add the potato balls and then press each down with a spatula to form a patty shape. Fry for around 3-5 minutes per side, or until perfectly golden and crispy. (If you double the recipe, keep the first batch warm by placing the crispy hash browns in a hot oven at 100°F (50°C) while you fry the next batch).
- Serve immediately while they’re still hot with ketchup, mushrooms, vegan mayonnaise, cashew ricotta, guacamole, or whatever savory dip you desire. Or if you’re in for a sweet treat, serve with apple sauce, brown sugar, and cinnamon.
- Flour: Instead of chickpea flour, you can also use a gluten-free flour blend, rice flour, or regular all-purpose, wheat, or spelt flour.
- Seasonings/Veggies: You can add also other seasonings or extra veggies (see blog post for suggestions). If you’re looking for a sweet potato version, try these sweet potato pancakes.
- Potatoes: I recommend using starchy potatoes, such as Russet or Yukon Gold potatoes but any will do. If the mixture does not hold well, you can also add 1 tablespoon of potato starch as I did in this potato fritters recipe.
- Oven-baked option: You could also bake these in the oven (see blog post for instructions and further information on this recipe).
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