Description
Perfectly golden crispy vegan hash browns made with shredded russet potatoes, olive oil, and simple seasonings. Crunchy on the outside, fluffy on the inside, and ready in just 25 minutes.
Ingredients
Scale
- 3 large russet potatoes, peeled and shredded
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
Instructions
- Peel and shred the russet potatoes using a box grater or food processor.
- Place shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- Transfer the dried potatoes to a bowl and mix with salt, black pepper, and onion powder.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Spread the potato mixture evenly into the skillet and press down firmly into a flat layer.
- Cook undisturbed for 5 to 7 minutes until the bottom is deeply golden and crisp.
- Carefully flip the hash browns and cook another 5 to 7 minutes until both sides are crispy.
- Remove from skillet and let rest briefly before serving.
Notes
- Removing excess moisture is essential for crisp texture.
- Do not overcrowd the pan to ensure even browning.
- Reheat leftovers in a skillet to restore crispiness.
- Cast iron pans provide the best crust.
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 1g
- Sodium: 410mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg