Just say no to sad, soggy hash browns! This hash brown recipe delivers perfectly browned, fabulously crispy potatoes every single time.
Hash browns are one of those recipes that seems like it should be easy, but if you’ve made one too many skillets of pale, oily, soggy hash browns or they always end up burnt on the outside and under-cooked on the inside, you know how challenging it can be. But with this simple hash brown recipe, you’ll never have to settle for less than perfect hash browns again!
There are no special ingredients here—it’s all about technique. Once you master that, you just need potatoes, oil, and seasonings for the best hash browns ever.
Why You’ll Love This Hash Brown Recipe
- Crispy, golden brown perfection . That crisp exterior is what makes hash browns so delicious! (If you love crispy potatoes, try my crispy smashed potatoes and air fryer shoestring fries too.)
- Easy to make and easy to customise . Once you nail this simple hash brown recipe, you can tweak it and put your own spin on it.
- Budget-friendly . Potatoes are an affordable ingredient when you’re looking to keep your grocery spending in check, but hash browns are so tasty, you won’t feel like you’re sacrificing!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – The best potatoes for making hash browns! I highly recommend sticking with Russets rather than using red or Yukon gold.
- Olive oil – Or another oil you like to cook with, like avocado oil.
- Onion powder – For savoury flavour without having to dice actual onions.
- Salt and pepper
How to Make Hash Browns
- Rinse and soak . Rinse the shredded potatoes in cool water, then drain them. After this, fill a bowl with fresh cool water and soak for 10 minutes.
- Squeeze out the liquid . Transfer the potatoes to a cheesecloth and wring out the water.
- Heat the oil . Set a large skillet over medium-high heat and warm up 3 tablespoons of oil.
- Add the potatoes . Place the shredded potatoes into the skillet and add the onion powder, salt, and pepper.
- Cook . Let the potatoes cook undisturbed for 5-6 minutes, until the bottom is browned and crispy.
- Flip . Cut the hash browns in half with a spatula, then flip each half over. Cook until browned.
- Finish . Cut the hash browns into 4 wedges and serve.
Tips for Success
- Use the largest holes in a box grater . You don’t want to grate the potatoes too finely!
- Get out as much liquid as possible . This is essential for achieving crispy hash browns. Really wring them out until no more liquid comes out.
- Make sure the oil is hot . One of the biggest mistakes in making hash browns is to add the potatoes before the skillet is sufficiently heated; then, the potatoes absorb the oil and get soggy. When the oil is sizzling hot, you get that nice crispy layer on the bottom.
- Let them cook undisturbed . Resist the urge to stir or move the potatoes around in the pan. This will allow them to get crispy without breaking apart.
Variations
- Try different seasonings. Seasoning salt, garlic powder, smoked paprika, or Italian seasoning can all add different flavour profiles to your hash browns.
- Add in veggies. Mix in some bell peppers or onions; if you’re using onions, I recommend grating them and squeezing out the liquid with the potatoes.
- Make them cheesy . After flipping the hash browns, add your favourite vegan cheese shreds over the top.
What to Serve With Hash Browns
For a savoury vegan breakfast, pair this hash brown recipe with a fluffy tofu scramble and tempeh bacon . If you love complementing sweet breakfast foods with savoury hash browns, these silver dollar pancakes or vegan waffles would be perfect!
How to Store Leftovers
Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in a skillet over medium heat with a bit of oil to restore their crispiness.
Can I Freeze This Recipe?
Potatoes do not freeze well, so I don’t recommend freezing this recipe. The texture changes upon freezing, thawing, and reheating.
More Vegan Potato Recipes
- Loaded Potato Salad
- Duchess Potatoes
- Parmesan Crusted Potatoes
- Air Fryer Smashed Potatoes
- Air Fryer Potato Wedges
Ingredients
- 2 large Russet potatoes , peeled and shredded, 658 g
- 3-4 tablespoons olive oil , 34 – 46 g
- ½ teaspoon onion powder
- Salt and pepper to taste , I used about 1 teaspoon kosher salt and ½ teaspoon black pepper
Instructions
- Place the shredded potatoes in a large bowl. Rinse them with cool water and drain. Then fill the bowl with cool water and let them soak for 10 minutes.
- Remove the potatoes and dry them by squeezing through a cheesecloth or jelly bag. You can also use a dish towel, although it may stain. Remove as much moisture as possible.
- Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil and wait until it’s shimmering.
- Add the potatoes to the skillet. Sprinkle the top with the onion powder, salt and pepper. Gently press into an even layer.
- Cook for 5-6 minutes until the underside is golden brown. Do not stir the potatoes.
- Use your spatula to cut the hash browns in half. Carefully flip each half over and cook the other side. If your pan is dry, add the remaining 1 tablespoon of oil to keep the potatoes from sticking.
- Once browned, remove the pan from heat. Cut the hash browns into four pieces and serve.
Notes
- Shred the potatoes with the largest holes on a box grater.
- The more you rinse the potatoes, the crispier they will be. But washing away all the starch will reduce their ability to hold together in a patty.
- Serve with fresh vegetables, vegan cheese, or your favorite condiments
- Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in a skillet over medium heat with a bit of oil to restore their crispiness.
Hash Brown Recipe
Ingredients
- 2 large Russet potatoes peeled and shredded, 658 g
- 3-4 tablespoons olive oil 34 - 46 g
- ½ teaspoon onion powder
- Salt and pepper to taste I used about 1 teaspoon kosher salt and ½ teaspoon black pepper
Instructions
- Place the shredded potatoes in a large bowl. Rinse them with cool water and drain. Then fill the bowl with cool water and let them soak for 10 minutes.
- Remove the potatoes and dry them by squeezing through a cheesecloth or jelly bag. You can also use a dish towel, although it may stain. Remove as much moisture as possible.
- Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil and wait until it’s shimmering.
- Add the potatoes to the skillet. Sprinkle the top with the onion powder, salt and pepper. Gently press into an even layer.
- Cook for 5-6 minutes until the underside is golden brown. Do not stir the potatoes.
- Use your spatula to cut the hash browns in half. Carefully flip each half over and cook the other side. If your pan is dry, add the remaining 1 tablespoon of oil to keep the potatoes from sticking.
- Once browned, remove the pan from heat. Cut the hash browns into four pieces and serve.
Notes
- Shred the potatoes with the largest holes on a box grater.
- The more you rinse the potatoes, the crispier they will be. But washing away all the starch will reduce their ability to hold together in a patty.
- Serve with fresh vegetables, vegan cheese, or your favorite condiments
- Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in a skillet over medium heat with a bit of oil to restore their crispiness.
Nutrition
Hash Brown Recipe https://jessicainthekitchen.com/hash-brown-recipe/ August 21, 2024
This vegan version of pasta carbonara is a delicious plant-based alternative to the traditional recipe, with mushrooms standing in for the meat. It’s the perfect weeknight dinner!
Pasta carbonara is a classic Italian dish known for its creamy texture and rich flavours, but the traditional version is made with eggs, cheese, and pancetta or bacon. That’s not going to work if you’re vegan!
In my vegan recipe for pasta carbonara, I leave out the animal products while still maintaining the creaminess thanks to a cheesy cashew cream sauce. Mushrooms are sautéed until tender, adding some earthy depth and meatiness to the dish. And the whole thing comes together in just 40 minutes!
Why You’ll Love This Pasta Carbonara Recipe
- Completely plant-based . Unlike traditional carbonara, this recipe is completely free of animal products, so it’s a pasta carbonara everyone can enjoy!
- Easy to make . As with most pasta recipes, this one is simple! That makes it perfect for busy weeknights. (Try my rasta pasta and pasta primavera too!)
- Creamy and flavourful . The cashew sauce is fabulously rich, creamy, and smooth, coating every strand of pasta with deliciousness.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Sauce:
- Olive oil
- Yellow onion – If you’d like, you can use shallots instead.
- Garlic
- Raw cashews – I like to use cashew pieces, which are less expensive than whole cashews.
- Nutritional yeast – This adds cheesy flavour without the actual cheese (or vegan cheese shreds).
- Dijon mustard – Dijon gives you the ability to add lots of depth with a single ingredient.
- Plant milk – It should be unsweetened and unflavoured.
- Salt and pepper
For the Pasta:
- Salt
- Spaghetti
- Vegan butter – I like to use my homemade vegan butter recipe .
- Cremini mushrooms – You may also find these sold as baby bellas.
- Salt and pepper
- Fresh parsley – For garnish. Flat-leaf parsley is most common in Italian dishes, but curly parsley is fine too.
How to Make Pasta Carbonara
- Sauté. Cook the onion in the olive oil until it’s softened, then add the garlic and cook until fragrant. Remove from heat.
- Blend. Puree the onions and garlic with the cashews, nutritional yeast , Dijon, and plant milk. Season to taste.
- Cook the pasta. Boil the pasta in salted water until it’s al dente. Reserve two cups of pasta water from the pot before draining.
- Sauté the mushrooms. Melt the vegan butter in a large saucepan; add the mushrooms, season with salt and pepper, and cook until caramelised.
- Put it all together. Add the pasta to the mushrooms. Reduce the heat to low and add the sauce. Toss to coat, adding the reserved pasta water as needed. Garnish with parsley and serve.
Tips and Variations
- Don’t skip salting the pasta water . This is crucial for adding flavour to the pasta itself and a must for any pasta recipe!
- Make sure to reserve some of the pasta water . The starchy water helps to create a silky smooth sauce and also keeps it from being too thick once mixed with the pasta.
- Add more veggies . Wilt spinach into the pasta at the end of the cooking time, or stir in thawed frozen peas.
- Make it smoky . For a smokiness reminiscent of pancetta or bacon, try adding smoked paprika or a few drops of liquid smoke to the sauce.
What to Serve With Pasta Carbonara
I always love pairing pasta with a fresh salad, like this easy vegan Caesar salad . You can’t go wrong with bread either—it’s great for soaking up the creamy sauce! Try my olive bread or roasted garlic bread . A simple vegetable side dish like balsamic roasted vegetables also works well.
How to Store Leftovers
Store leftover pasta carbonara in an airtight container; you can keep it in the refrigerator for up to 3-4 days. When you’re ready to enjoy the leftovers, reheat them in a skillet over medium heat or in the microwave, adding a splash of plant milk to loosen up the sauce.
Can I Freeze This Recipe?
For longer storage, you can freeze pasta carbonara in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating for the best results.
More Vegan Pasta Recipes
- Sun-Dried Tomato Pasta
- Pumpkin Alfredo Pasta
- Vegan Cajun Chicken Pasta
- Miso Butter Pasta
- Hummus Pasta
Ingredients
For the sauce:
- 1 tablespoon olive oil
- ½ yellow onion , chopped
- 2 cloves garlic , minced
- 1 ¾ cup raw cashews
- ½ cup nutritional yeast
- 1 ½ tablespoon Dijon mustard
- 2 cups neutral unsweetened plant milk
- Salt and pepper to taste
For the pasta:
- 1 teaspoon salt , for the pasta water
- 1 pound spaghetti
- 3 tablespoons vegan butter
- 16 ounces sliced cremini mushrooms
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh parsley , for garnish
Instructions
For the sauce:
- Heat the olive oil over medium-high heat in a small saucepan. Add the onion and saute until translucent. Add the garlic and saute until fragrant. Turn off the heat.
- Add the sauteed veggies to a blender along with the cashews, nutritional yeast, Dijon, and plant milk. Blend until smooth.
- Taste the sauce and blend in additional salt and pepper to taste.
Make the pasta:
- Bring a large pot of water to a boil and add the salt. Add the pasta and boil per the package’s instructions until al dente. Scoop 2 cups of pasta water out of the pot and drain the pasta.
- While the pasta is boiling, melt the vegan butter over medium heat in a large, heavy-bottomed saucepan. Add the mushrooms and season with salt and pepper. Saute until softened and nicely caramelized.
- Add the pasta to the pan with the mushrooms. Reduce the heat to low and add the sauce. Toss until the sauce has thoroughly coated every strand of pasta. Add some of the reserved pasta water as needed if the sauce is too thick.
- Serve warm, garnished with fresh parsley.
