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Vegan Hash Browns

Practise makes perfect - and these hash browns are perfect! The trick is to make sure all the moisture is squeezed out of the potatoes and don't use too much flour - you don't want to spoil the lovely flavours.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 6 medium potatoes peeled and grated wrap the grated potatoes in a clean tea towel and squeeze out all the moisture
  • 1/2 cup plain flour (we use gluten free)
  • 1 tbsp smoked paprika
  • 1 tsp cayenne powder
  • 1 tbsp low sodium sea salt
  • 4 spring onions sliced thinly
  • 1 tbsp olive oil (plus extra for frying)


  • Make sure your potatoes are squeezed well so they are not soggy and add to a large bowl.
  • Stir in the rest of the ingredients.
  • Heat about 2 tbsp olive oil in a frying pan.
  • Using a cookie cutter, add around 2 tbsp mixture into the middle of the cutter and press into the mould so it is around 1 inch thick and a perfect round shape.
  • Remove the mould and carefully lift the shaped uncooked hash brown using a spatula and place into the hot pan.
  • Fry for around 4 minutes and flip - fry for around 4 minutes on reverse side - until nice and crispy (be careful not to burn).
  • Repeat for each hash brown and serve hot.