There is no breakfast side more iconic or more satisfying than the hash brown, and this vegan hash brown recipe definitely doesn’t disappoint. Crispy, thickly cut Yukon gold potatoes, herbed and well seasoned, make mean hash browns.
Atypically, rather than grating the potatoes finely, cutting them in full-faced slices almost as if for scalloped potatoes yields slightly different results than the finer grate of traditional hash browns, which are more compact and patty-like. These hash browns do become crispy when baked, but they also retain a lot of their original pillowy softness, too. Broiling them at the end ensures you put the brown in hash brown.
So if you plan on making a big breakfast, be it pancakes or a tofu eggs benedict or a frittata, and aren’t sure what to pair with the main thing, then make these! They’re somewhat time-consuming but very delicious nevertheless, and potato-lovers everywhere will rejoice.
Ingredients
7-8 medium Yukon Gold potatoes
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon granulated garlic or garlic powder
Directions
1. Place the potatoes in a large pot so that they are all covered with water. Salt the water and bring that to a boil. Once boiling, turn down to medium-high heat uncovered, and let simmer gently for about 25 – 30 minutes, or until almost cooked through (poke lightly with a fork to determine done-ness – should feel soft and tender). Remove the potatoes from water and allow to cool for an hour or two.
2. When sufficiently cooled, slice the potatoes with the single-cut side of a grater, or a single-cut food processor blade, or slice thinly and as evenly as possible by hand (picture for reference). Don’t worry about chunks and pieces if the potatoes fall apart a little bit. Place the grated potatoes in a bowl, and add the olive oil, apple cider vinegar, salt, pepper, rosemary, thyme, oregano, and garlic powder, then gently combine.
3. Spread the seasoned hash browns evenly on a large baking sheet and bake in a 400 degree Fahrenheit oven for 30 minutes on the middle rack. Then, move the rack up and broil the potatoes until golden brown and crispy, about 2-5 minutes, depending on how much crisp you want them. Serve immediately before they cool!
Let me know if you made this vegan hash brown recipe by leaving a comment and rating down below.
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Happy cooking,
That Vegan Nephew
Yum. Yukon Gold potatoes are so good anyway. This recipe really allows them to shine! I served these along with apple sage field roast sausages and tofu eggs with spinach and onion, and homemade salsa.