Vegan Hash Browns (Kartoffelpuffer)

These old-fashioned, diner/restaurant-style vegan hash browns (Kartoffelpuffer) can be fried, air-fried, or baked and are super crispy outside, tender inside, and 100% egg-free!

At this point, my love for potatoes may border obsession (I’m German, after all!). Between mashed potatoes, potato dumplings, stuffed potato cakes, wedges, and German potato soup, there’s a vegan potato recipe for every mood. My current obsession? Vegan hash browns!

What Are Hash Browns?

Hash browns—aka hashed browns—are a popular American potato dish (though similar versions exist globally, like Swiss Rösti, Polish latkes, and German Kartoffelpuffer). They’re made with shredded potatoes (sometimes with add-ins like egg, cheese, and bacon), sometimes par-boiled, formed into pancake-like patties, and then fried until golden brown.

This vegan hash brown recipe follows a traditional German method (often with egg) but is now 100% vegan. There’s no need to par-boil the potatoes, they’re gluten-free and vegan, and you can pan-fry, air-fry, or bake them. Once cooked, this typical breakfast/ brunch item is a true crowd-pleaser—kid-approved, family-approved, and sure to be loved by all.

Love these crispy, pancake-like fritters? You might also like chickpea fritters, red lentil patties, zucchini potato fritters, or cauliflower fritters.

Ingredients and Substitutes

• Potato: Use starchy Russet potatoes or Yukon Gold potatoes.
• Onion: Use a yellow onion or a shallot.
• Fresh parsley: (optional) Chives or dill will work, too.
• Flour: I make gluten-free hash browns by using rice or chickpea flour to help bind them. However, regular all-purpose flour should also work.
• Flax egg: (or a chia egg) as a vegan egg replacement to bind these egg-free hashbrowns.
• Oil: Use a neutral, high-heat oil like avocado oil.
• Smoked paprika & sea salt (and optionally black pepper) to season.

Optional Add-Ins

• Other seasonings: Like garlic powder, onion powder, chili or cayenne pepper, nutritional yeast, etc.
• Veggie Kartoffelpuffer: Boost the color and nutrients by replacing up to 50% of potato with shredded sweet potato, carrot, or zucchini.
• Cheese: For melty, gooey pockets of cheesiness, add shredded vegan cheese.
• Flaky salt: To garnish. 

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Vegan Hash Browns

• First, combine the ground flax and water in a small bowl, mix well, and set aside.
• Next, shred the potatoes (optionally peeled) using medium holes on a box grater or food processor grating disk. Then, shred or finely dice the onion.
• Transfer the shredded potato to a nut milk bag (or several layers of cheesecloth/ a clean kitchen towel) and squeeze to remove as much excess liquid as possible.

Don’t discard this liquid yet – set it aside.

• Next, transfer the potato to a large bowl and combine it with the remaining ingredients, mixing well (I do this by hand).
• Carefully pour away the top of the drained potato liquid, adding the remaining starch at the bottom of the bowl to the hash brown mixture and mixing well.
• Meanwhile, preheat a large skillet over medium-low heat with 1-2 tbsp of oil.
• Once hot, divide the potato mixture into about ¼ cup portions, flattening them to about ¼-inch thick, and fry until golden brown and crispy on both sides (about 6-8 minutes per side). Use a spatula to press down to help form the crispiest crust.

Don’t overcrowd the pan – work in batches if necessary. Also, it’s important not to increase the heat too much; otherwise, the middle will remain raw.

• Finally, repeat the last step with any remaining hash brown mixture, and enjoy!

How to Store?

Store: These homemade hash browns are crispiest directly from the air fryer/oven, but leftovers will store in an airtight container in the fridge for 3-4 days.

Reheat: For the best texture, reheat them in the oven/ air fryer for a few minutes or in a skillet with a bit of oil. Avoid the microwave as they’ll become soggy.

Serving Recommendations

• A dipping sauce: Like ketchup, sriracha mayo, vegan sour cream (and optionally hot sauce), gravy, guacamole, or even applesauce for traditional German Kartoffelpuffer.
• ‘Eggs’: i.e., with scrambled tofu, breakfast ‘egg’ tomatoes, or as a side to a vegan omelette or vegan frittata.
• Breakfast: Enjoy homemade Kartoffelpuffer alongside a ‘fry up’ breakfast, with savory crepes, vegan waffles, or as part of a breakfast sandwich, wrap/ burrito, or savory muffin.
• As toast: i.e. make yummy hash brown avocado toast, add baked beans, etc.
• In burgers: To add a yummy crispy layer. I.e., in quinoa lentil burgers, etc.
• Add cheese: (like vegan cheddar) Sprinkled over for cheesy hash browns.
• With salad: Like a light leafy green salad, Mediterranean orzo salad, etc.

I made the hash browns in the next picture with the addition of shredded carrots:

FAQs

What Potatoes are Best for Kartoffelpuffer?

It’s best to use starchy potatoes (rather than waxy ones), like Russet potatoes or Yukon Gold potatoes. The higher starch, lower moisture combination is perfect for binding the mixture and achieving the crispiest shell.

Can I Bake or Air Fry Hash Browns?

For the crispiest results, lightly spray them with oil on both sides, then:

Air Fry: at 380F/195C for 15-18 minutes, flipping halfway.

Oven: On a parchment paper lined baking tray at 350F/180C for 35-40 minutes, flipping halfway.

Are hash browns vegan?

While some variations are vegan, others include egg, cheese, or even fry them in butter. However, this recipe is 100% vegan-friendly AND gluten-free – and truly delicious.

Are Hash Browns Healthy?

Deep-fried McDonald-style hash browns are definitely no health food. However, these homemade, somewhat healthy hash browns are made primarily with potatoes (and onion), cooked with minimal oil, and can be healthy in moderation as part of a balanced diet. They provide several vitamins and minerals (and fiber).

Recipe Notes and Tips

• To speed prep: Use a grating disk in a food processor to get it done in seconds.
• Remove all excess moisture: This is critical to ensure the hash browns become golden brown and crispy.
• Use the potato starch: After squeezing the liquid from the potatoes, don’ discard it! Instead, allow the starch to sink to the bottom, carefully pour off the top, then add the starches back to the potato mixture for binding and crispiness.
• For even-sized patties: Optionally divide the mixture by weight.
• Preheat the skillet: This helps create evenly-cooked crispy Kartoffelpuffer.

More Vegan Potato Recipes

• Vegan scalloped potatoes
• German pan-fried potatoes
• Potato flatbread
• Lyonnaise potatoes
• Skillet cheesy baby potatoes
• Smashed potatoes
• Hasselback potatoes
• Potato gnocchi

If you try this vegan hash browns recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.

If you are using Pinterest, feel free to pin the following photo: