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    Home > Vegan Breakfast Recipes

    Cheezy, Veggie-Loaded Vegan Hash Browns

    Posted: Jul 13, 2021 ยท Updated: Mar 23, 2022

    Jump to Recipe Pin Recipe
    Vegan Hash Browns images with text inlay that says "cheezy, veggie loaded vegan hash browns"
    These delicious and cheezy veggie loaded Vegan Hash Browns have it all: they are crispy and golden, and they have the healthful goodness of fresh zucchini, carrots and potatoes with pockets of melting, gooey vegan cheese. Cumin and thyme add lots of flavor, and you can even make them oil-free. Breakfast just got so much better!
    Photo of two vegan hash browns on a white plate with a creamy white sauce with more hash browns in background.

    I could eat potatoes at every meal, and just the thought of these cheezy, veggie-loaded vegan hash browns is enough to get me out of bed and into a frenzy of excitement on the laziest of weekend mornings.

    These are quite possibly the most delicious hash browns you will ever eat, vegan or not, and eating potatoes, as you know, is one of the healthiest things you can do for your body.

    If you try these, be sure to let me know by leaving a comment below or by tagging me @holycowvegan on Instagram.

    Closeup of vegan hash browns with white sauce.

    Why you'll love these vegan hash browns

    • They are delicious. Crisp, gooey in bits because of the vegan cheese, and full of flavor and texture.
    • They are healthy. These hash browns have those amazing potatoes, yes, but they also have more veggies, including carrots and zucchini, which make them even healthier.
    • They are full of flavor. While hash browns can be delicious with just salt and black pepper for seasoning, these loaded vegan hash browns also have cumin, garlic powder, jalapenos and thyme, making them ultra flavorful.
    • They are easy. There's not much that's difficult here, and all you need to really remember to do is squeeze out the water from the veggies.
    • They are very kid-friendly: Most kids will eat potatoes, and what's not to love about crispy, cheezy, golden-brown hash browns? Jay, for one, loves these. Bonus for you: you'll get more veggies into those picky tummies.
    Closeup photo of vegan hash brown pancakes.

    Ingredient shopping list

    • Russet potatoes: Russets work best in these hash browns as they are starchy. At a pinch use Yukon gold potatoes.
    • Zucchini: Zucchini adds more healthfulness to this recipe, and pretty green shards.
    • Carrots: For more veggie freshness and flavor.
    • Ground cumin: The smoky flavor of cumin is wonderful in this recipe.
    • Jalapenos: Jalapeno peppers add more herby freshness to this hash browns recipe. You can leave it out altogether and use black pepper to season your vegan hash browns, but I strongly recommend using it.
    • Thyme: Thyme is wonderful here, but use another savory herb, like rosemary or sage, for just-as-good results.
    • Garlic powder: For more flavor.
    • Vegan mozzarella shreds: These simply make the recipe more kid-friendly, and those gooey, melty pockets of cheese are simply too good. You can leave it out if you don't want to use it, but I love the cheese in this, and so does Jay.
    • Panko breadcrumbs (or gf breadcrumbs): The breadcrumbs help bind these together and make them crispier. You can use regular breadcrumbs or use gluten-free breadcrumbs if you don't do gluten.
    • Vegetable oil: You need a little to coat the bottom of the skillet so the hash browns get really crispy. But if you want to make these low-oil or oil-free, you can use a cooking spray or make them directly on a dry, good quality non-stick skillet they won't stick to.
    • Salt

    Tips and tricks and how to make the vegan hash browns

    • Veggies in bowl for hash browns
      Grated vegetables for vegan hash browns.
    • Salted veggies in bowl for hash browns
      Salt the vegetables and let stand for 15 minutes.
    • Squeezed veggies for vegan hash browns in bowl
      Squeeze out the liquid from the veggies.
    • Starch remaining in bowl after squeezing out potatoes for hash browns
      Discard the liquid, but keep the starch that collects at the bottom of the bowl.
    • Ingredients for vegan hash browns
      Add in the ingredients, including thyme, panko breadcrumbs and vegan cheese shreds...
    • Veggies in bowl with cumin
      ...and ground cumin.
    • Mix everything together.
    • Vegan hash browns cooking on cast iron skillet
      Cook the hash browns on a lightly oiled or sprayed skillet.
    • The key to great homemade hash browns is to ensure you grate the potatoes right, using the large holes of the grater, and then squeeze out most of the liquid in them. As we are using more veggies, not just potatoes, grate all three into a colander, salt them, mix, wait about 15 minutes, then squeeze or press out as much liquid as you can. You can also put the veggies in cheesecloth and wring it out to get most of the moisture out.
    • I add panko bread crumbs for extra crispy hash browns. You can leave them out, or sub with gluten-free bread crumbs.
    • Minced jalapenos and garden-fresh thyme add amazing, summery flavor to these hash browns. You can use other herbs, like rosemary, which is always a winning pairing with potatoes, or cilantro.
    • The hash brown "batter" will not look much like a batter, and you might wonder if it will hold together, but don't worry. The breadcrumbs and the cheese and the starch in the potatoes will help glue those veggie strands together once they touch the hot skillet. It also helps to make your hash browns no more than three inches in diameter so they are easy to flip.
    • Make sure you press down on the hash browns with a flat spatula as they cook to ensure they make as much contact as possible with the skillet and get crispy.
    • I use a little oil to fry these pancakes/latkes/hash browns on a cast iron skillet. But if you are oil-free, you can lightly spritz the skillet with cooking spray.
    Overhead shot of vegan hash browns with a white sauce in a bowl and a fork and knife on the side with green napkin.

    Expert tip

    When you squeeze out the liquid from the veggies, collect it in a bowl. If you tip the bowl, you'll see that the starch from the potatoes has collected at the bottom. Pour out the liquid part, but take care to keep that starch at the bottom of the bowl, then add the veggies to it and mix it all in. The starch will help hold the hash browns together.

    What to eat with the vegan hash browns?

    Hash browns are usually served as a side with other dishes at breakfast, but they make a very satisfying breakfast by themselves. We love them with a hot sauce or a seasoned vegan mayo.

    You can also serve them as a side with vegan scrambled eggs or with an eggless omelet like a moonglet or besan chilla.

    Related recipes

    • Vegan Potato Sauerkraut Pancakes
    • Vegan Hash Brown Casserole
    • Savory Apple Potato Pancakes with Thyme
    • Vegan Hash Brown Waffles
    • Mexican Sweet Potato Hash with Black Beans and Tofu
    Front photo of two vegan hash browns on white plate with a fork.
    Vegan Hash browns in a white plate with a creamy sauce

    Cheezy, Veggie Loaded Vegan Hash Browns

    These delicious and cheezy veggie loaded Vegan Hash Browns have it all: they are crispy and golden, and they have the healthful goodness of fresh zucchini, carrots and potatoes with pockets of melting, gooey vegan cheese. Cumin and thyme add lots of flavor, and you can even make them oil-free. Breakfast just got so much better!
    5 from 4 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Breakfast/Brunch
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Hash Browns
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 5 (three 3-inch hash browns (approx) per serving)
    Calories: 270kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Large bowl
    • Colander
    • Cast iron or non-stick skillet

    Ingredients 

    • 2 medium russet potatoes (peeled if not organic, grate this and other veggies with the largest holes on the grater or food processor)
    • 1 large carrot (grated)
    • 1 large zucchini (grated)
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 1 jalapeno pepper (minced. Deseed if very sensitive to heat)
    • 1 tablespoon thyme (minced. Use 1 teaspoon if using dry)
    • ยฝ cup panko breadcrumbs (use gluten-free breadcrumbs if gf)
    • 6 oz vegan mozzarella shreds
    • Salt to taste
    • 2 tablespoon vegetable oil (optional. Can do these oil-free or with cooking spray)
    Prevent your screen from going dark

    Instructions

    • Place the grated veggies in a colander. Sprinkle on some salt and leave along for 10-15 minutes. Then squeeze out as much liquid as you can from the veggies. Collect the liquid in a bowl.
      Veggies in bowl for hash browns
    • When you tip the bowl with the liquid, you'll see starch from the potatoes collected at the bottom. Discard the liquid but take care not to discard the starch. Then add the grated veggies to the bowl with the starch and mix it in.
      Starch remaining in bowl after squeezing out potatoes for hash browns
    • Add the remaining ingredients to the bowl and mix well.
    • Heat a cast iron or nonstick griddle. Coat the bottom with oil or cooking spray. If you want to completely avoid any oil, use a very good quality nonstick skillet so the veggies won't stick.
    • Using your fingers or a spoon, scoop out a portion of the hash brown batter and place it on the skillet. Use a spoon or spatula to flatten it out into a 3-inch "pancake". Depending on the size of your skillet you can make more hash brown pancakes simultaneously, making sure you leave at least an inch of space between them.
      Vegan hash browns cooking on cast iron skillet
    • Press down on the hash browns with the spatula and let them cook about two minutes over high or medium-high heat until golden-brown at the bottom. Flip carefully and continue to cook until the other side is done.
    • Serve hot. They'll be crispiest when hot.
      Vegan hash browns in a white plate

    Nutrition

    Calories: 270kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 612mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2637IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 2mg
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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