No Oil Vegan Hash Browns Recipe

/No Oil Vegan Hash Browns Recipe

No Oil Vegan Hash Browns Recipe

This is a super quick and easy recipe for vegan hash browns – no eggs, no dairy and no oil 🙂

These taste great and are a fantastic healthy potato snack that tastes like it should be bad! lol

No Oil Vegan Hash Browns Recipe
Servings Prep Time
4Hash Browns 5Minutes
Cook Time
Votes: 16
Rating: 4.25
Rate this recipe!
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Hash Browns Oil Free
Servings Prep Time
4Hash Browns 5Minutes
Cook Time
Votes: 16
Rating: 4.25
Rate this recipe!
Print Recipe
Hash Browns Oil Free
Servings: Hash Browns Units:
  1. All you need for this recipe is a mixing bowl and a non stick frying pan.
  2. First of all you need to grate your potato into a heat proof mixing bowl. Then microwave it for one and a half minutes on full power. (My microwave is 1100W). If you do not like or have a microwave you could steam your potato in a bowl for a few minutes to soften it.
  3. Once the potato is soft, mix in the rest of the ingredients into the bowl with a fork.
  4. Next, separate the mixture into 4 separate portions and get your non stick pan heating up on a low to medium heat. Wetting your hands first, grab a portion of potato and shape it into your favourite hash brown shape before popping it straight into the pan.
  5. Cook for approximately 5 minutes per side or until golden brown.
Recipe Notes

If you are cooking lots of these you might want to bake them in your oven or air fryer

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By |2015-07-29T06:01:44+10:00February 20th, 2015|Recipe, Videos|30 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Cooking Lady February 20, 2015 at 11:47 am - Reply

    For those of us who do not use microwaves, what would you suggest as another method of cooking the potatoes?

    • Anja February 20, 2015 at 9:39 pm - Reply

      Steam in a bowl over hot water slightly 🙂

  2. Alejandro April 4, 2015 at 9:27 am - Reply

    This sounds great! Simple, quick and (Hopefully) yummy! =D
    I only say “hopefully” as I’m defs not a potato person, but trying! :p
    This is going to sound like an absolute STUPID question but…. “Steam in a bowl over hot water slightly”, What do you mean by this? I’ve grown up with a steaming tower type contraption although it probably wouldnt fit the bowl inside 🙁

    • Anja April 6, 2015 at 9:48 am - Reply

      I have a steaming basket that sits on top of my steaming pot. Into this is where I sit the bowl with the grated potato.

  3. Josee May 9, 2015 at 6:36 pm - Reply

    Wow! Just did a trial run today before cooking a Mother’s Day brunch tomorrow and I can’t believe how tasty they are. So crunchy and soft! Definitely going to be a staple recipe from now on. Thank you!

    • Anja May 13, 2015 at 8:16 am - Reply

      Glad you like them 🙂

  4. Curiousvegan August 28, 2015 at 5:01 am - Reply

    Hi I love your channel… an ur recipes really really helpful…are there any subs for the rice flour? Cheers

    • Anja September 1, 2015 at 2:58 pm - Reply

      You can use any flour you like 🙂

  5. Dave October 17, 2015 at 5:19 pm - Reply

    Whilst these are quite crunchy n the outside I found the insides to be very gluey. Do you think it would be better to rinse the potato are grating?

    • Anja October 20, 2015 at 3:09 pm - Reply

      Not sure why they would be gluey inside. Did you convert the metric measurements to imperial? I don’t rinse them because I leave the starch in for extra crispiness and also avoid adding extra liquid to them by rinsing.

    • Anja October 20, 2015 at 3:10 pm - Reply

      Maybe try putting them in the oven for 10 or 15 minutes to help them cook through.

  6. doody January 17, 2016 at 3:22 am - Reply

    Hello Anja,
    I have just come across your Vegan demos, Your vegan cheeses is impressive I am sure you have more helpful vegan recipes on your web page. Please tell me, what name brand of the Blender you are using? I would like to buy one so I could have the consistency I am expecting to have for my vegan food creations.

    Thank you for posting all these wonderful creative Ideas. I would love to hear from you.


    • Anja January 19, 2016 at 11:02 am - Reply

      The small blender I use is a Tribest, my large blender is a Sunbeam Cafe Series and my food processor is a Breville. Hope that helps 🙂 Glad you like the recipes x

  7. Nicky January 25, 2016 at 8:43 pm - Reply

    Do you think these would be ok to bulk make and freeze? I would think they would be fine to freeze in shapes before cooking in the pan, but wonder if you had tried it?

    • Anja January 26, 2016 at 8:05 pm - Reply

      I haven’t tried freezing them, but I am sure they would work perfectly 🙂 Let me know if you give it a try. I’m thinking pre-cook, freeze and then just reheat in the oven.

  8. Laura Zimmerman March 4, 2016 at 4:03 am - Reply

    These turned out perfectly! Thanks for the tip about using the air fryer, I wouldn’t have thought to do that and it’s so much easier than the skillet 🙂

  9. Sandra October 10, 2016 at 1:01 am - Reply

    How could this be adapted to use frozen hash brown potatoes, the chunky type. And what is an air fryer?

    • Pauline April 9, 2017 at 11:01 pm - Reply

      It’s like a deep fryer except without using any oil. It’s all the rage right now and much healthier than traditional deep frying.

  10. Maria Casto October 14, 2016 at 11:56 pm - Reply

    These sound great! My husband and i have been looking for a good hashbrown recipe! If we bake them in the oven (as opposed to using the skillet), what temperature and how long would you suggest? Thank you so much! Recently I found your channel and I LOVE it!!! 🙂

  11. Glenna October 27, 2016 at 11:08 am - Reply

    I want to try this recipe put I can’t eat potatoes. Would you know if I could substitute sweet potato instead?

    • Gayle July 17, 2017 at 10:59 am - Reply

      Glenna, if you are allergic to nightshades (white potatoes) then you should be able to use sweet potatoes. They are in a different cultivar. Cheers!

  12. JoAnne June 4, 2017 at 1:44 am - Reply

    Love these! Have made them many times.

  13. Kathie Mott November 15, 2017 at 1:56 am - Reply

    Thank you for giving me an idea on how I can do my latkes this year. Just need to find a way to make it look and taste like I used oil so that my husband and son don’t know that I didn’t. Also with latkes, I add chopped onion to the mixture. Just need to decide which direction to substitute for the eggs, Chia seeds or ground flax seeds. Maybe I’ll try both varieties. Usually I squeeze out the extra liquid from the potatoes after grating them. I only make these for Channukkah (no wrong way to spell it) which requires just about everything to be fried in oil. I’m working to change that this year as I have been plant based for about 3 months now. I don’t miss any of the meat products or the oils. Thank you for your recipes. Now just need all the ingredients at the same time. 🙂

    • Anja January 9, 2018 at 2:34 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it 🙂

  14. Gale January 12, 2018 at 11:15 am - Reply

    Hi Anja
    Do you think I could use white glutinous rice flour in place of the brown rice flour? (Only because I already have it)
    Ps. Have just started my plant based journey and am so pleased to have found you

    • Anja January 16, 2018 at 5:34 pm - Reply

      Yes that should work fine.

  15. Moira May 16, 2018 at 7:23 am - Reply

    Just made for my lunch snack 🙂 Delish!!!!!!!

  16. Tom June 5, 2018 at 9:14 am - Reply

    I did it and they were really tasty. Will do again and again

  17. Loryn June 8, 2018 at 8:22 pm - Reply

    Delish recipe, Anja! Must try this soon!

    • Anja June 22, 2018 at 8:18 am - Reply


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