Ingredients

2 lbs (900 g) russet or Yukon Gold potatoes, peeled

2 tbsp cornstarch

2 tbsp vegan parmesan

1 tsp salt

½ tsp black pepper

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

Oil for frying, avocado oil recommended

⅓ cup (80 g) vegan mayo

1 tbsp sriracha

1 tsp smoked paprika (for dipping sauce)

½ tsp garlic powder (for dipping sauce)

Salt and pepper to taste

Extra vegan parmesan (for serving)

Red pepper flakes (for serving)

Instructions

Step 1: Place the peeled potatoes in a large pot of salted water. Bring to a boil and cook for about 10 to 12 minutes until partially cooked—firm but starting to soften. Drain and let cool completely, at least 15 minutes.

Step 2: Grate the cooled potatoes using the large holes of a box grater into a large bowl. The mixture will include shreds and some mashed bits, which help the hash browns hold together.

Step 3: Add cornstarch, vegan parmesan, salt, black pepper, smoked paprika, garlic powder, and onion powder to the grated potatoes. Mix well with your hands until the mixture holds when pressed. Add a splash of water if too dry.

Step 4: Divide the mixture into 9 equal portions and shape each into an oval patty about 1 cm thick. Press firmly to compact. Place on a parchment-lined tray. Refrigerate for 1 hour if time allows.

Step 5: Heat about 1 cm of avocado oil in a large pan over medium heat until around 350°F (180°C). Fry hash browns in batches for 3 to 4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.

Step 6: Transfer cooked hash browns to a paper towel-lined plate to drain excess oil.

Step 7: Mix vegan mayo, sriracha, smoked paprika, garlic powder, salt, and pepper until smooth to make the dipping sauce.

Step 8: Serve hash browns hot, sprinkled with extra vegan parmesan and red pepper flakes alongside the spicy dipping sauce.

Tips & Variations

Refrigerating the shaped hash browns before frying helps them hold together so they crisp up nicely.

Use Yukon Gold potatoes for a slightly creamier texture or russets for extra crispiness.

Try adding chopped fresh herbs like parsley or chives for extra flavor.

Swap avocado oil with another high-smoke point oil like sunflower or canola if preferred.

For a milder dip, reduce or omit the sriracha in the sauce.

FAQs

Can I make the hash browns ahead of time?

Yes, you can prepare and shape the hash browns in advance and refrigerate them for up to a day before frying. This helps with shaping and reduces cooking time later.

What if I don’t have vegan parmesan?

You can substitute with nutritional yeast or finely ground nuts to add a similar savory flavor. If you prefer, omit it entirely—the hash browns will still be delicious.