These Crispy Hash Browns are tasty homemade vegan potato pancakes that are easy to make gluten-free with only a few simple ingredients! The perfect recipe for a simple savory breakfast, lunch or dinner, or even sweet dessert!
*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).
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).