Crispy Cauliflower and Potato Hashbrowns (Easy Vegan Breakfast or Brunch)

Crispy on the outside and tender on the inside, these cauliflower and potato hashbrowns are one of those simple recipes that feel extra comforting. They’re made with everyday ingredients and pan-fried until golden, making them perfect for a slow weekend breakfast or an easy brunch at home.

Ingredients

2 cups Russet Potato, peeled and grated

1-1/2 cups Cauliflower Florets, grated or pulsed in a food processor

1/4 cup Yellow Onion, finely grated or minced

3 Tablespoons All-Purpose Flour (or chickpea flour for gluten-free)

2 Tablespoons Nutritional Yeast (optional, for a cheesy flavor)

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika (optional)

1/2 tsp Salt, or to taste

1/4 tsp Black Pepper

2–3 Tablespoons Neutral Oil (like avocado or sunflower) for pan-frying

These crispy cauliflower and potato hashbrowns are one of my favorite ways to turn simple vegetables into something really satisfying. They’re golden on the outside, tender on the inside, and feel comforting without being heavy. I love making these when I have extra cauliflower or potatoes on hand because they come together easily and work just as well for a slow brunch as they do for a quick breakfast-for-dinner moment.

Instructions

Grate the potatoes using a box grater and transfer to a clean kitchen towel. Squeeze out as much moisture as possible — this is crucial for crispiness. Do the same with the grated cauliflower.

In a large bowl, combine the squeezed potatoes, cauliflower, and onion. Add flour, nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Mix well until everything is coated and sticky — the mixture should hold together when pressed.

Take about ¼ cup of the mixture and form small, flat patties (about ½-inch thick). You should get about 6–8 hash browns.

Heat 2 tablespoons of oil in a nonstick or cast-iron skillet over medium heat. Once hot, add the patties in batches (don’t overcrowd the pan). Cook for 3–4 minutes per side, or until deeply golden and crispy. Add more oil as needed between batches.

Transfer to a paper towel-lined plate to drain excess oil. Sprinkle with a little extra salt while hot.

Serving Ideas: Top with vegan sour cream and chives. Serve with avocado slices and hot sauce. Stack with sautéed mushrooms and spinach for brunch

Pro Tips: Chill the mixture in the fridge for 15 minutes if it feels too loose. You can bake them at 425°F (220°C) on a parchment-lined sheet, brushed with oil, for about 20–25 minutes, flipping halfway, if you want a lower-oil option.