This versatile and easy hash brown potatoes recipe has been a favorite in my family for ages. It’s vegan, of course, and there are lots of ways to vary it.
It’s good for breakfast, brunch, or dinner. My family has enjoyed this dish just as much for weekend breakfasts (made with the tofu variation below the recipe box) as for dinner.
Use a firm variety of potato. Make sure to use a potato variety like Yukon gold or red-skinned potatoes that have a firm texture; mealy potatoes like russet will fall apart. And don’t over-bake or microwave; you should be able to pierce the potatoes with some resistance.
My favorite accompaniment is a simple salad of tomatoes, cucumbers, and peppers. Without the added tofu, this is a perfect companion to veggie-filled tofu scrambles.
Explore the variations following. The basic recipe is great, but it’s the variations that make it more interesting!
- Make it with sweet potatoes: Replace any or all of the potatoes with sweet potatoes. Like the potatoes, sweet potatoes should be baked or microwaved until done but still nice and firm. Mushy sweet potatoes don’t work too well in hash browns, so watch them carefully!
- Use a different kind of onion: Instead of onion, add a medium chopped and well-washed leek (white and palest green parts only) along with the bell pepper; or add 2 or 3 thinly sliced scallions once the potatoes start turning golden and crisp.
- Add tofu to the mix: Add very well blotted and diced extra-firm tofu (from a 14-ounce tub) at the same time as the potatoes, and proceed with the recipe.
- Add leafy greens: Greens are great in this dish. Add stemmed and thinly sliced kale or collard greens at the same time as the potatoes, and proceed with the recipe. Or use baby spinach or arugula —a couple of big handfuls, or up to 4 ounces. Add once everything is done; place over the potato mixture in the skillet, a bit at a time if need be, and allow the spinach or arugula to wilt down, then stir in.
- Make it “meaty”: Add 1 to 2 links vegan sausage such as Tofurky or Field Roast (thinly sliced), a few strips of vegan bacon (chopped), or about half a package of crumbled tempeh once the onion is translucent.
- 6 medium-large golden or red-skinned potatoes, scrubbed
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 medium red or green bell pepper, diced
- 1 teaspoon sweet or smoked paprika, or more, to taste
- Salt and freshly ground pepper to taste
- Bake or microwave the potatoes in their skins until just done, but still quite firm. When cool enough to handle, dice them. You cut do medium or fine dice, depending on how you like your hash browns. Leave the peel on if the potatoes are organic and you’ve scrubbed the skins well.
- Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and continue to sauté until the onion is golden.
- Sauté, stirring frequently, until the mixture is hot and golden brown. If it seems dry, add a small amount of water to the skillet. Season with paprika, salt, and pepper. Serve from the skillet.
See the variations below the recipe box.
Amount Per Serving:Calories: 120Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 80mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 2g
Nutrition data is an estimate and can vary depending on program used.
Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky