Vegan Hashbrown Patties

5 minutes prep, 4 simple ingredients, completely freezer-friendly, outrageously crispy on the outside, soft and fluffy on the inside, and absolutely guaranteed to be the most popular thing on your breakfast plate every single time. These vegan hashbrown patties are made the right way — from freshly shredded russet potatoes, squeezed bone-dry of every drop of moisture, then mixed with a simple seasoning blend and fried in a hot pan until they achieve that perfect deep-golden, shatteringly crispy exterior that makes a great hashbrown so completely irresistible.

Prep Time: 10 mins  |  Cook Time: 15 mins  |  Total Time: 25 mins  |  Servings: 6 patties   

Ingredients

• 750g (about 1.5 lb) Russet potatoes or Maris Piper potatoes (starchy varieties are essential)
• 1 tablespoon ground flaxseed + 2½ tablespoons water (flax egg, for binding)
• 2 tablespoons cornstarch or arrowroot powder
• ½ small onion, very finely grated (or ½ teaspoon onion powder)
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper
• 2–3 tablespoons neutral oil (for frying)

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Instructions

1. Make the flax egg: combine the ground flaxseed and water in a small bowl. Stir and set aside for 5 minutes until it forms a thick, gelatinous egg-like consistency.
2. Peel the potatoes and shred them using the large holes of a box grater or the grater attachment of a food processor. Transfer the shredded potato into a large, clean kitchen towel or cheesecloth.
3. Squeeze the shredded potato as firmly and thoroughly as you possibly can to remove as much moisture as possible. This is the single most critical step — the more moisture you remove, the crispier your hashbrowns will be. Squeeze until you can feel no more liquid releasing. Discard the liquid and place the dry shredded potato in a large mixing bowl.
4. Add the flax egg, cornstarch, grated onion, garlic powder, smoked paprika, salt, and pepper to the bowl. Mix well until everything is evenly incorporated.
5. Divide the mixture into 6 equal portions. Using your hands, press each portion firmly into a compact, flat patty shape approximately 1 cm thick and 8–10 cm wide. Press firmly to compact the mixture — the more compact the patty, the better it will hold together during frying.
6. Heat the oil in a large non-stick or cast iron skillet over medium-high heat until the oil is hot and shimmering. Add the hashbrown patties carefully in a single layer, leaving space between each one. Do not crowd the pan — work in batches if needed.
7. Cook without touching or moving for 7–10 minutes until the first side is deeply golden brown and crispy. Carefully flip each patty and cook on the second side for another 5–7 minutes until equally golden and crispy all over. Resist the urge to flip early — the patties need to form a firm crust before they can be moved safely.
8. Transfer to a paper towel-lined plate to drain briefly. Sprinkle with a little extra salt and serve hot immediately.

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Notes

• Potato variety matters enormously: Starchy potatoes like Russet (US) or Maris Piper (UK) give the best results — their high starch, low moisture content is precisely what creates a crispy exterior and fluffy interior. Waxy potatoes like red-skinned or new potatoes will not crisp up properly.
• The squeeze is the secret: A hashbrown's crispiness is entirely dependent on how thoroughly you remove moisture from the shredded potato. Using a kitchen towel rather than just a sieve gives dramatically better results. Squeeze until the towel is completely saturated.
• Do not move the patties: Once in the pan, leave them completely undisturbed for the full 7–10 minutes. Moving them before a firm golden crust has formed will cause them to break apart.
• Air fryer method: Spray formed patties with oil on both sides and air fry at 200°C (400°F) for 12–15 minutes, flipping once halfway through.
• Freeze for later: Press formed raw patties onto a parchment-lined tray and freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes per side.

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