Hash browns are typically fried in oil, but eliminating the oil is easy when you use a quality nonstick pan and know the best way to cut the potatoes. You can grate the potatoes, as is traditional, but using a spiral vegetable cutter (see Note) is the best way to go. This recipe yields two moderate servings but double the recipe for two large servings (each filling a dinner plate).
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. 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.
- 2 small Yukon Gold potatoes (about 3 inches long), peeled
- Better Ketchup (optional)
- ½ medium, ripe avocado, sliced (optional)
- Ground black pepper
- Slice each peeled potato by using the coarse blade of a spiral vegetable cutter (see Note) or grate the potatoes using the larger holes on a traditional cheese grater. Pat dry the cut potatoes between two paper towels to remove most of the moisture (this will help prevent sticking and will promote browning).
- Preheat a large nonstick frying pan to medium heat (no oil or water is needed). Place the sliced or grated potatoes into the hot frying pan, spreading the sliced potatoes evenly into a 1-inch layer or the grated potatoes into a ½-inch layer.
- Cook for 5 to 7 minutes with the lid partially off (this promotes thorough cooking and a crisp surface), occasionally lifting a corner of the hash browns with a spatula to make sure they're not getting too brown (if so, reduce the heat). When the hash browns are a medium brown, flip them and cook for 5 to 7 minutes more, still with the lid partially off. As with the first side, check the underside occasionally so it does not overbrown.
- Serve immediately, seasoned with a little pepper. A side of ketchup and sliced avocado also adds a bit of richness and flavor.
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)
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You never used a spiralizer before? OMG! I love mine. But it never occurred to me to make hashbrowns with it. Thanks for the tip.
I know, crazy! They’re great for salads too. 😉
We just used the traditional grater, and the hasbrown potatoes turned out GREAT! Thanks for the recipe!
I love my Benriner, what blade did you use for the hash browns?
The biggest one. 🙂
Making hash browns this way is a real game changer! I wouldn’t have thought to use a spiralizer but it makes all the difference. Thank you! Would love to see some salads you have made using it. I can’t seem to find any other purpose for mine. What foods do you recommend making for guests who eat a SAD?
I like to think that SAD eaters like my recipes in general. 🙂 But Lentil-Rice Loaf, Potato Salad and Carrot Cake are good ones.
Do you mean your Curried Sweet Potato Salad? I love the others but haven’t tried that one yet…I know what’s for lunch this week! Thanks Cathy!
Either one! 🙂
I loved making it … It’s just awwwwsome making it wid my sis thanks 4 the tips
I have a Paderno spiralizer taking up space on a shelf that I will need to dust off to try these potatoes!
Also, my mom has bought me a few Joycook Marble pans/pots that are really good for oil-free cooking. Nothing sticks to them and clean-up is so much easier without greasy dishes!
http://www.joycook.com/Products/Joycook-Marble%20Frypan.html
Hello, what brand of non-stick pan do you use for the potatoes? Love your
recipes and hope you will have a cookbook out soon.
Regards, Kathleen
Hi, I use Berndes or Scanpan. 🙂
Just ordered the Berndes pan from your link. Love your site and can’t wait to try out some of these recipes! Thanks!
WI’ll hash browns stick together silicone baking sheets? Will they still brown?
They will still brown and they will not stick to a silicon mat. 🙂
I myself love potatoes and now planning to start a diet weight loss plan. My worry about the fact that I will have to exclude it from my food list! Or do you think I should keep eating potatoes in small portions?
Potatoes are not fattening, it’s usually the stuff on top of them that’s the problem. Check out this video by Dr. McDougall about the potato.
Can I use my Spirooli for this? I’ve only used it to make noodles… wondering!
Sure, any type of spiral cutter would work well I think. 🙂
do these have to be rinsed off first?
no. 🙂
Thanks for inspiring me to get a spiralizer at Sur La Table. These hash browns are so easy in the Berndes skillet you recommend! The store brand spiralizer left us with a magical mushroom-looking remaining piece of potato that I roasted in the convection oven at 350: 20 mins. on one side and 15 mins. on the other.
I use parchment paper occasionally but worry when I see the melted stuff on the paper under the food. Is it really safe? I am also leary of non stick pans. Do we really know if these coatings get into our food?
Hi, I’ve never had any melting with parchment paper (accidentally using wax paper however may cause some melted wax). On the parchment after cooking there may be some liquid or sugars melted from the food (as with potatoes, beets, roasted bell pepper), but that would happen even without the parchment. I’m doing an article on non-stick pans soon. 🙂
Thanks. There is usually some moistness on the parchment. I feel better about it after your explanation. Looking forward to your article on non-stick pans.
Thanks for this recipe…my wife is civilization’s greatest cook…ever.. I am giving this to her.
Cathy, Thanks for the tip. I never had much luck with oil-free hash browns before. I used the Benriner slicer and the hash browns turned out great.
Yay! 😉
Have you tried this using sweet potatoes
Hi Karen, yes, we have, and it doesn’t work as well; they are too moist it seems. 🙁
I used my waffle maker set on high. Great crunchy outside and soft in middle! If you lift the lid too soon they may separate. Be patient.
Hi love this idea but concerned about heating up empty non stick pan Is there a pan I am not aware of that is safe? thanks loving what you do Cathy xo
Heating it on medium should be fine; or put some water in it while it’s preheating (but make sure there’s no water in there when you put the potatoes in). 🙂
I’m also wondering about safe non stick pans. Read it’s made with teflon and chemicals.
You can read more about this topic here. 🙂
Great Sunday morning breakfast! No spiralizer here, I just grated mine on a box grater. Reminiscent of the ones my Mother used to make, but NO OIL! Wonderful, easy recipe. Thank you !!
My husband cooks his hash browns after rinsing them. They are a lot less pasty and starchy. Love potato’s
Ah, great tip! And then does he dry them off with paper towels before cooking?
How would i change this recipe for sweet potatoes?
I tried it with sweet potatoes or yams once and it did not work well. They are too wet, so they turn out soggy. But if you want to give it a try, really dry them first with paper towels to get as much moisture out as possible. A Japanese yam is dryer than a sweet potato or regular orange yam; so you could try that. 🙂
Mine came out gloopy and the browned part just stuck to the pan.
Having the potatoes as dry as possible and using a high-quality nonstick pan are the best bets for not sticking.
Can you cook these in an air fryer?
Hmm, not sure. I’ve never used an air fryer; give it a try and let me know. 😉
Yes! Though the air fryer recommends a touch of oil.
Can you saute onions before adding the potatoes?
I wouldn’t, as it will make your pan sticky. If you want onions, I’d saute them separately and add them last on each serving, on top of the hash browns that are plated.
Wondering how you would store the grated potatoes if you wanted to grate a pile the day before or so? I know most might turn dark?
Not sure, maybe just in a tupperware container? Or freeze them.
Bought a bag of frozen hash brown potatoes (just potatoes listed as ingredients) and cooked them on my non stick skillet……came out great 🙂
Thank you so much for this easy hash browns idea! I have shared it with my FB community page “Super Quick Plant-Based Recipes”. They will love these AND your site!