Hash browns are usually fried in oil, but eliminating the oil is easy when you use a non-stick pan and know the best way to cut the potatoes. These are delicious with a little granulated onion and garlic, ground black pepper, and homemade ketchup.
Potatoes are among my favorite foods, so it’s surprising that I’ve only now, 15 years into my plant-based journey, begun eating hash browns on a somewhat regular basis. I made them once or twice before from the frozen package (they do come oil-free) as well as grating my own potatoes, and while both were good, they usually end up on the “too wet and soggy” side of things for my taste.
And then the clouds parted and the coolest little slicing tool came into my life! It’s called the Benriner Cook Helper Slicer (see photo below; there are many other types and brands that also provide a similar effect, but this is the first one I tried and I love it). While it can cut any firm fruit or vegetable (apples, carrots, beets, etc.) into a variety of widths, it really shines with potatoes on their way to becoming hash browns.
The sliced potatoes are like fluffy white ribbons, so when they’re cooking, air moves between the strands more thoroughly, and the hash browns don’t get overly moist or gluey. I love this inexpensive little kitchen tool (it’s about $30), and wanted to share it with you. However, if you don’t have one, or aren’t planning on getting one, you can still use the below recipe to make oil-free hash browns from freshly grated potatoes.
Having a quality non-stick pan makes this recipe a breeze (as well as pancakes and veggie burgers), and results in even browning and, of course, keeps the potatoes from sticking like a charm (stainless steel pans won’t work). I have used and liked Berndes and Scan Pan brands (see my favorite pans here). Quality non-stick pans are not cheap, but they are worth it. You can also make these hash browns in the oven if you don’t have a non-stick pan.
- 1 medium to large white potato (Yukon golds work well) per person, skin on or off
- granulated onion or garlic to taste
- 1 recipe Salt-free Ketchup (optional)
- Slice 1 potato per serving desired, using the Benriner slicer, or use a cheese grater (using the large holes).
- Preheat a non-stick skillet to medium-low heat for a minute or two (no oil or water is needed in the pan). Place the sliced or grated potato in the hot skillet; spread it out a little so it's not in one tall pile.
- Cover and cook for 5 to 7 minutes, lifting a corner of the hash browns with a spatula occasionally to make sure it's not getting too brown (if it is, turn the heat down a little). When it's a medium brown (see photos below), flip the hash brown and cook for 5 to 7 more minutes. I usually cover for half this time then lift it off partially the last few minutes; this helps the hash browns develop a nice crispy surface. Still check the doneness during this time so as not to overcook.
- If you want to add a bit of flavor, sprinkle on some granulated onion and/or garlic as it's finishing cooking. (Any dried herbs or spices that you like can be sprinkled on.) Serve immediately as is or with homemade ketchup. I always grind some black pepper on last.
Above: The Benriner Cook Helper Slicer can create “ribbons” of varying widths by switching out the cutting blades. For the above, I used a peeled Yukon gold potato then cooked it dry (no oil or water) in a quality non-stick skillet.
Above: When the hash browns are done cooking, they should be crispy on the outside and soft on the inside.
Above: If you don’t have a non-stick pan, or don’t want to use one, you can cook the hash browns in the oven by putting them on a piece of parchment paper on a baking sheet, and cooking at 400 degrees F for 10 to 15 minutes, then flipping them over and cooking for an additional 10 to 15 minutes, watching that they don’t over-brown. This method results in slightly crispier hash browns than when pan-frying. In the above photo, I used an unpeeled Russet potato.
Above: If you want more traditional looking hash browns (or don’t have the slicing tool), grate a potato using the large holes of a traditional cheese grater. This method results in a wetter, more condensed pile of potatoes at the start of cooking, so the final result is usually pretty moist, but good. I eat my hash browns with a little ketchup and sometimes mustard. A spoonful of salsa and/or guacamole is also tasty(recipes for both here).
Hash Brown History
Hash browns, a staple breakfast food in the U.S., are made from potatoes that have been shredded, riced or diced, and then fried (usually in oil or butter). In some parts of the U.S., hash browns strictly refer to the shredded or riced variety, while potatoes diced or cubed are often used as side dishes (country fried potatoes or home fries). Originally, the full name was “hashed browned potatoes,” later shortened to “hash brown potatoes,” and eventually just “hash browns.” They may have developed out of a Swiss breakfast dish called “rosti” (hash browns with chopped meat, leftovers, and other vegetables), a combination commonly referred to as “hash” or “bubble and squeak,” a dish that became popular in war-time Britain. (Source)
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!