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Crispy Vegan Potato Hash Browns with Spicy Dipping Sauce Recipe

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★★★★★

4.8 from 62 reviews

These Crispy Potato Hash Browns are golden, crunchy on the outside, and tender on the inside. Made from partially boiled and grated russet or Yukon Gold potatoes, seasoned with smoked paprika and garlic, then fried to perfection in avocado oil. Served with a spicy vegan mayo dipping sauce, they make the perfect savory breakfast or snack.

Ingredients

Scale

Hash Browns

  • 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

Spicy Dipping Sauce

  • ⅓ cup (80 g) vegan mayo
  • 1 tbsp sriracha
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and pepper to taste

To Serve

  • Extra vegan parmesan
  • Red pepper flakes

Instructions

  1. Boil the potatoes: Place the peeled potatoes in a large pot of salted water. Bring to a boil and cook for about 10 to 12 minutes until they’re partially cooked—firm but starting to soften. Drain and let cool completely, at least 15 minutes.
  2. Grate the potatoes: Using the large holes of a box grater, grate the cooled potatoes into a large bowl. The partially cooked potato will grate into a mixture of shreds and some mashed bits, which helps them hold together.
  3. Season and mix: Add cornstarch, vegan parmesan, salt, pepper, smoked paprika, garlic powder, and onion powder. Mix everything together with your hands until well combined and the mixture holds when pressed. If too dry to shape, add a splash of water.
  4. Shape: 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. For best results, refrigerate for 1 hour before frying, or fry immediately if short on time.
  5. Fry: Heat about 1 cm of avocado oil in a large pan over medium heat to 350°F (180°C). Fry hash browns in batches for 3 to 4 minutes per side until deeply golden and crispy. Avoid overcrowding the pan.
  6. Drain: Transfer fried hash browns to a paper towel-lined plate to absorb excess oil.
  7. Make the dipping sauce: Mix vegan mayo, sriracha, smoked paprika, garlic powder, salt, and pepper until smooth.
  8. Serve: Pile hash browns on a plate, sprinkle with extra vegan parmesan and red pepper flakes, and serve hot with the spicy dipping sauce on the side.

Notes

  • Partially boiling the potatoes before grating ensures the hash browns hold together and achieve a perfect texture.
  • Refrigerating the shaped patties helps them firm up for better frying results but is optional if pressed for time.
  • Use avocado oil for frying as it has a high smoke point and a neutral flavor.
  • Don’t overcrowd the pan while frying to ensure crispy hash browns.
  • The vegan parmesan can be substituted with nutritional yeast for a lighter option.
  • Adjust the amount of sriracha in the dipping sauce according to your spice preference.

Keywords: Crispy, Potato, Hash Browns, Vegan, Breakfast, Fried Potatoes, Spicy Dipping Sauce

Find it online: https://yumwithmia.com/crispy-vegan-potato-hash-browns-with-spicy-dipping-sauce-recipe/