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!

What do you want to learn more about:

Whole Food Plant-Based Oil-Free Recipes?

Vegan Cooking & Adventure Trips & Retreats?

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