• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Privacy Policy
  • Interviews
    • Why I Cook
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Breakfast and Brunch / Perfect Hash Browns

September 21, 2013

Perfect Hash Browns

Jump to Recipe·Print Recipe

Perfect Hash Browns

I hate hash browns, said nobody, ever. What’s not to love about about this golden and crispy, lattice-edged dish? Without the crispiness, you just have mashed, or at the very worst, mushed potatoes, that are devoid of that starchy and buttery quality that makes them so irresistible in the first place. Although good hash browns are one of those things that you can easily buy frozen or order at a diner, I prefer making them myself, and savor the little ritual that’s involved as much as I enjoy them piping hot from the skillet.

As with most one- or two-ingredient dishes, a successful end result hinges upon getting the method and technique just right. To avoid that mushed result, three things must happen:

  • soak and rinse off as much extra starch from the potato as possible right after grating,
  • wring every drop of moisture back out of the potato after soaking and
  • don’t touch the potato during browning, or it won’t get crisp during the cooking time.

Hash browns love sriracha, but if spicy isn’t your thing, especially in the morning, they also love Daiya, or to be folded around some caramelized onions, and sprinkled with some tangy sriracha-nooch seasoning.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Perfect Hash Browns

PERFECT HASH BROWNS


  • Author: olivesfordinner.com
  • Total Time: 30 minutes
  • Yield: 1 serving
Print Recipe
Pin Recipe

Ingredients

  • 1 medium-sized russet potato
  • 1 TB olive oil
  • salt

to serve (optional)

  • Daiya shreds
  • sriracha
  • sriracha-nooch seasoning
  • caramelized onions

Instructions

  1. Peel and grate the potato on a box grater. Fill a medium-sized bowl with cold water, then add the shredded potato to it. Allow it to sit in the cold water for about 10 minutes, then swirl it around with your hand to remove some of the starch. Transfer the shreds to a sieve by scooping them out with your hands, then rinse very well under cold water until it runs clear. Then, transfer the shreds to the center of a tea towel, twist the top, and wring out as much water as you can until the shreds are crumbly and bone dry.
  2. Warm the olive oil in a flat-bottomed skillet over medium-high heat. After 1 minute, tilt the pan to coat, then add in the shredded potato, flattening it out so it’s evenly distributed on the skillet.
  3. Allow to brown, undisturbed for 7-9 minutes, or until the edges are golden. Sprinkle with a few pinches of salt. Flip, then allow the hash browns to brown on the other side, undisturbed, for 4-5 minutes more, or until golden brown. Serve immediately.
  • Cook Time: 30 minutes

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

2013 Vegan Mofo logo

Filed Under: Breakfast and Brunch, Savory Tagged With: breakfast, daiya, photos I took, potatoes, sriracha, vegan mofo

Reader Interactions

Comments

  1. David Busch says

    September 21, 2013 at 4:06 pm

    I just made these for Cadry and I for breakfast – they were fantastic!!

    Reply
    • erinwyso says

      September 21, 2013 at 4:22 pm

      Yay! I'm so happy you and Cadry liked — thanks so much for trying it out, David!!

      Reply
  2. foodfeud says

    September 21, 2013 at 6:00 pm

    These do look pretty damn perfect. I'm no good at getting them so crispy!

    Reply
  3. vedgedout.com says

    September 21, 2013 at 6:35 pm

    My sister in law has a similar technique, but I like your toppings and clear directions better!

    Reply
  4. The Peace Patch says

    September 22, 2013 at 2:12 am

    Hash browns are an opiate for the soul. 🙂
    Thanks for the recipe and all the wise tips. Happy MoFo!

    Reply
  5. LittleMonsterx14 says

    September 25, 2013 at 12:35 pm

    mmmm these look perfect!

    Reply
  6. Randi (laughfrodisiac) says

    September 30, 2013 at 2:22 am

    Thank you for this! Mine have never been perfect…and these look perfect. I'm on it!

    Reply
  7. soundasleep1 says

    October 11, 2013 at 2:23 am

    can you use a food processor instead of a box grater ?

    Reply
    • erinwyso says

      October 11, 2013 at 1:41 pm

      anything that outputs short and thin shreds will work here.

      Reply
  8. Priscilla says

    October 13, 2013 at 3:52 pm

    Made these for breakfast this morning. We ended up making 3 batches they were so tasty! No more bags of frozen hash browns for me.

    Reply
    • erinwyso says

      October 13, 2013 at 7:25 pm

      Cool! So happy you enjoyed, Priscilla!

      Reply
  9. Anonymous says

    January 25, 2014 at 9:14 pm

    I am on a 21 day Daniel fast. I found this recipe by googling vegan hash browns. I made them this morning and they turned out delicious! I eliminated the salt and seasoned them with Mrs. Dash table mix instead. Thanks for the recipe.

    Reply
  10. Elisa Hernandez says

    June 17, 2015 at 10:00 pm

    These hashbrowns look magnificent! Adding the Siracha was a nice touch:) thank you so much for sharing.

    Reply

Trackbacks

  1. Breakfast is served: Chickpea scramble & hash browns - Cadry's Kitchen says:
    April 9, 2016 at 5:12 am

    […] best breakfast potatoes of all are hash browns. I’ve plugged this post in the past, but Erin at Olives for Dinner has a really helpful guide to making the perfect hash browns. It’s all about getting rid of […]

    Reply

Leave a Reply to The Peace Patch Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
rouxbe
vegnews olivesfordinner

Stay Updated

Don’t Miss These!

Riced Cauliflower with Pressed Portos

Riced Cauliflower + Pressed Portos

Indonesian Eggplant with Peanut Sauce, from Nut Butter Universe

Nut Butter Universe, by Robin Robertson: Review and Recipe

Oyster Mushroom Wonton and Lemongrass Soup

Oyster Mushroom Wonton and Lemongrass Soup

Coconut Yogurt

Homemade Coconut Yogurt

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

Carrot Lox Crackers Appetizer
Vegan Life Magazine
vegan french toast

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS

Copyright© 2022 · Brunch Pro Theme by Shay Bocks