Vegan Hash Browns — Waffle-Style! {Easy & Crispy}

Level-up your vegan breakfast game with these hash brown waffles! If you’re a lover of vegan hash browns and a lover of waffles, this easy recipe is a perfect fusion of two American favorites. With just four ingredients and a waffle iron, you’re in business!

Waffle irons can be used much more than waffle batter. You can use them to cook tofu (tofu waffles!), as a fun panini press, and to make waffle grilled cheese. But today we’re excited to introduce you to our latest obsessions—Vegan Hash Brown Waffles! Get ready, these leved-up vegan hash browns are about to blow your mind. 

Better Than Vegan Hash Browns

Celebrated vegan cookbook author and fellow food photographer Hannah Kaminsky just released her newest work of art. Meet her brand-new vegan cookbook: Real Food Really Fast. This cookbook has broad appeal to all, I imagine. Because who doesn’t want delicious home-cooked meals made in the least amount of time possible? I know I do.

Today we’re delighted to share one of the most popular vegan breakfast recipes from this cookbook: hash brown waffles. Epic? Why yes, yes they are. While this may at first glance seem like a Pinterest hack bound to fail, Hannah swears by this recipe. 

What separates superlative vegan hash browns from the merely adequate hash browns all comes down to texture. Shatteringly crisp on the outside yet tender, even borderline creamy on the inside, it’s a fine balance that’s difficult to strike. Using a waffle iron instead of a standard frying pan maximizes the surface contact for a far more satisfying crunchy crust, while the enclosure allows the spuds to essentially steam from within, ensuring perfectly tender bites through and through.

With that, here is the recipe! Enjoy!

Why We Love These Hash Brown Waffles

The amazingness of these hash brown waffles is apparent in the photos, but here are some other nice perks. These vegan hash browns are:

• Vegetarian, vegan, plant-based
• Dairy-free
• Egg-free
• Gluten-free
• Soy-free (assuming you use soy-free vegan butter)
• Sugar-free 
• Cholesterol-free 

…and crazy simple and delicious! They can also be made using zero waste so if you’re trying to cut down on single use plastic, make these instead of store bought vegan hash browns. 

Hash Brown Recipe Q&A

What Type of Potatoes Should I Use?

You’re welcome to use whatever potatoes you have to make this recipe. We usually use russet potatoes because they’re large and easiest to shred! 

How Should I Shred My Potatoes?

We recommend using a food processor with the shredding attachment! With the food processor you will be able to shred your potatoes in snap. While it’s possible to shred the potatoes by hand, that will take significantly more time and effort, and also provides more opportunity for injury. But work with what you have!

What Type of Waffle Iron Do I Need?

Any type of waffle iron should work—the traditional kind or Belgian waffle makers. Just make sure it’s non-stick and well greased before adding your shredded potatoes. 

Can I Make Regular Vegan Hash Browns With This Recipe?

Absolutely! Instead of pressing the shredded potato mixture into he waffle iron, fry them up on a hot pan in some vegetable oil. Voila! 

Vegan Hash Browns — Waffle-Style!

Author: Hannah Kaminsky

5 from 7 votes

This innovative spin on vegan hash browns uses the power of the waffle iron to get extra crispy hash brown waffles. Grab your favorite ketchup and get ready to dig into these hash brown waffles!

Print Recipe Pin Recipe

Prep Time 5 minutes

Servings 4 waffles

Ingredients

• 1 pound of frozen shredded potatoes, thawed
• 1½ tablespoons of vegan butter or coconut oil, melted
• ½ teaspoon of salt
• ¼ teaspoon of ground black pepper

Instructions

• Preheat your waffle iron.
• Squeeze excess water out of the shredded potatoes and toss in a large bowl with the melted vegan butter or coconut oil, salt, and pepper. Stirring until well incorporated. The shreds should be evenly coated before proceeding.
• Lightly grease the waffle maker. Distribute the potato mixture evenly and packing it in firmly. Close the lid tightly and cook on medium-high for 5-8 minutes (longer if using a thicker Belgian-style waffle iron), until golden brown all over. Serve right away, while still hot and crisp!

Notes

• You can find ready-to-cook shredded potatoes in the refrigerated section of some grocery stores, alongside prepared and packaged side dishes.

Course Breakfast, Brunch

Cuisine American

Keyword dairy-free, gluten free, hash browns, potatoes, vegan waffles

Other Vegan Potato Breakfast Recipe Ideas

Wondering what other delicious vegan sides you could have for a bombastic breakfast? Here are just a few of our suggestions:

• Savory Scramble – A tofu scramble pairs perfectly with these hash brown waffles! You could mix in your favorite ingredients such as spinach, mushrooms, and bell peppers for a colorful and complete meal. You could also use an egg substitute such as the Just Egg or Follow Your Heart vegan scramble.
• Get Your Greens On – Cook up a bunch of your favorite greens to go along with your hash browns! If you’re looking for a kick then check out our Spicy Sesame Sautéed Kale. Spring mix also makes a great choice.
• Flavor Flair – Your possibilities for saucing up your hash brown waffles are endless! Keep it classic with ketchup, slice up some avocado, or get sweet ‘n’ salty with some maple syrup!

Real Food Really Fast Cookbook

Hannah is imaginative, dedicated, and passionate about food and it shows through in all her recipe creations. She is also the author of My Sweet Vegan, Vegan Desserts, Vegan à la Mode, and Easy as Vegan Pie, and you can find more of her magic on her award-winning blog, Bitter Sweet Vegan. 

More Magical Vegan Waffles & Breakfast Ideas:

• Bagels with Dairy-Free Cream Cheese & Vegan Smoked Salmon
• Vegan Belgian Waffles
• Vegetarian Chicken & Waffles
• Island Teriyaki Tofu Scramble
• Maple Drizzled Crispy Vegan French Toast
• Perfect Vegan Lemon Poppyseed Pancakes
• How to Order Vegan Breakfast at Einstein Bro Bagels

The vegan hash browns recipe was reprinted with permission from Real Food, Really Fast by Hannah Kaminsky. Published January 2018 by Skyhorse Publishing. Please note that this article contains Amazon affiliate links which help us keep the lights on here at World of Vegan.