Oil-Free Crispy Veggie-Tato Hash Browns

Is that an oxy-moron: Oil-free and crispy in the same sentence? Not any more.

I've struggled and struggled to make hash browns. I was even bad at it in a non-stick pan with loads of oil, but once I gave up the oil and the coated non-stick pans in favor of plain old stainless steel, I pretty much gave up on crispy hash browns. I even tried them in a waffle maker and a George Foreman Grill and found it takes forever (like 30 minutes or more) and we'd be starving waiting for them.

Except that my husband was begging for them.

Plus I wanted to add lots of veggies to it so I thought surely some wonderful vegan blogger on Pinterest would have nailed this by now.

Happily nobody has nailed it just the way I want it and the responsibility has fallen to me. So, I just sliced up everything I wanted in my veggie-tato hash using my handy-dandy Zyliss 2-in-1 slicer, threw it on a SILpat on a cookie sheet, set it in the oven at 425 degrees F and BOOM!


Vegan Cooking Level: Beginner


3 cups frozen plain hash browns (no flavoring)

1/2 cup chopped mushrooms

1/2 pepper, sliced

1 small onion, sliced

2 carrots, shredded

1 tsp. garlic powder

1-2 tbsp aqua faba (juice from can of chickpeas)

Salt & pepper

Optional: half a medium green chilli pepper, chopped fine OR 1/4 tsp cayenne pepper

Optional: Any other spice mix or spices you prefer

Throw it down:

Step 1: Slice all the veggies

Tip: For fast work of slicing any veggies, (literally about 1 minute for all the veggies), I use this Zyliss 2-in-1 Slicer

Here is how I use my Zyliss 2-in-1 slicer in real life!

Step 2: Arrange the frozen potatoes on the SILpat or parchment paper-lined cookie sheet - the largest size you have. Throw your sliced veggies on top. See how the veggies are all sliced a similar size? That's another bonus of using my slicer. Also, I chose veggies of a similar density so they would all cook to doneness at the same time (adding zucchini or tomatoes, while it sounds delicious, might make for a mushier mixture because they both release a lot of water and cook quicker than the other veggies.)

Step 3: Add aquafaba and spices and toss gently with your fingers to mix. Then, spread veggie mix over the entire space of the pan. You want a thin layer of veggies because a mound veggies will steam instead of roasting crispy. Use an additional pan if necessary or to double this recipe.

Step 4: Roast in a 425 degree F oven for about 15 minutes and then flip, section by section - or just stir around if you don't have the patience for flipping. Nothing will be stuck to the plan - it is an absolute pleasure! Roast for another 5-10 minutes, until you see it turning golden brown. Add hot sauce or any more spices and serve it up!

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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

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