Vegan Hashbrowns — Waffle-Style! (Easy & Crispy)
Waffle irons can be used much more than waffle batter! You can use them to cook tofu (tofu waffles!), as a fun panini sandwich press, and to make waffle grilled cheese. Our latest obsession is vegan hashbrown waffles!
If you love hash browns, don’t miss out on this scrumptious breakfast-in-a-pan casserole!
Why You’ll Love This Vegan Breakfast Recipe
Make these instead of store bought vegan hashbrowns to cut down on single-use plastic. It’s a win-win!
- Crispy outside, tender inside
- Big, bold potato flavor
- Super easy to make
- Perfect for meal prep
- Delicious with any meal
Vegan Potato Breakfast Recipe Pro Tips
Want perfectly crispy hashbrown waffles every time? Keep these tips in mind to make a big difference in texture and flavor.
- Squeeze Out the Water – Wet potatoes won’t crisp up well. After shredding, squeeze out as much liquid as you can with a clean towel.
- Don’t Skip the Oil – A little oil goes a long way. It helps the hashbrowns get that golden, crispy finish and keeps them from sticking.
- Pack It In – Press the mixture down firmly in the waffle iron. This helps everything hold together and cook evenly.
- Let It Cook (No Peeking!) – Give it time to crisp up. Opening the waffle iron too early can tear your hashbrown waffle apart.
- Crank the Heat – A hotter waffle iron = better browning. Medium-high heat usually gives you that perfect crispy outside.
Serving Tips
Here’s how you turn hashbrown waffles into way more than just a side dish:
- Build a Breakfast Sandwich – Use two hashbrown waffles as the “bread” and fill with tofu scramble, avocado, and a slice of tomato. It turns a simple side into a hearty, grab-and-go meal.
- Go Sweet & Savory – Top with a drizzle of maple syrup (or vegan honey) and a sprinkle of smoked salt or black pepper.
- Make It Cheesy – Add sliced vegan cheese to the batter or melt it on top after cooking. It gives you a gooey center and a crisp, golden edge.
- Try a Loaded Style – Pile on sautéed peppers, onions, and mushrooms with a spoon of vegan sour cream. It’s a great way to bulk it up into a full meal.
- Freeze and Toast Later – Make a batch and freeze extras for busy days. Just pop them in the toaster or oven and they come back crispy and ready to eat.
Hash Brown Recipe FAQs
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!
We recommend using a food processor with the shredding attachment. With the food processor you will be able to shred your potatoes in snap. YOu can also shred the potatoes by hand—work with what you have!
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.
Let the waffle hashbrowns cool, then store them in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze them in a single layer first, then transfer to a bag or container—they’ll keep well for about 2–3 months and reheat best in a toaster or oven to stay crispy.
More Magical Vegan Waffles & Breakfast Ideas
Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!
Vegan Hash Browns — Waffle-Style!
Ingredients
- 1 pound frozen shredded potatoes, thawed
- 1½ tablespoons vegan butter or coconut oil, melted
- ½ teaspoon salt
- ¼ teaspoon 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
- Storing Tips: Let the waffle hashbrowns cool, then store them in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze them in a single layer first, then transfer to a bag or container—they’ll keep well for about 2–3 months and reheat best in a toaster or oven to stay crispy.
- Where to Find Ready-to-Cook Hashbrowns: You can find this type of potatoes in the refrigerated section of some grocery stores, alongside prepared and packaged side dishes.
Nutrition
The vegan hash browns recipe was reprinted with permission from Real Food, Really Fast by Hannah Kaminsky. Published January 2018 by Skyhorse Publishing.
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Leave a Comment
The combination of waffles and hash browns is perfect for me! Perhaps I’ll leave out the avocado and add a drizzle of maple syrup and crunchy peanut butter instead. It’s already making me hungry!
OMG these are mouth-watering!!
Wow now this is hash brown game on point! these look amazing!
I need to try these amazing-looking waffles! A waffle maker has been on my to-buy list for too long 🙂
I love waffles and hash browns, so this recipe is like a dream come true! I might leave out the avocado and add some crunchy peanut butter and a drizzle of maple syrup. My mouth is already watering!
I had to make these immediately and they were delicious!! Now I’m left wondering what other epic foods I can turn into a waffle. I want to write a “will it waffle” cookbook!
There aren’t many things better in this world than hash browns in the form of waffles! YUM!!