Hashbrown Potatoes

These Hashbrown Potatoes are easy to make, satisfying, cheesy, homemade, creamy, and hearty. A great comfort meal that freezes well and can be make ahead which everyone will love. Shredded potatoes are mixed in a white sauce made with vegan cream cheese for extra creaminess. Baked to cheesy perfection, these Hashbrown Potatoes are amazing on their own or as a side for holiday dinners.

What type of Potatoes are best for Hashbrowns

Russet potatoes are great because these are starchy like fries (see my Nacho Fries for example) and this will lead to an amazing result. You can of course use red potatoes which are waxy, but keep in mind they have a higher moisture content. But they hold shape better like you know from my Hot Potato Salad. This will make them less crispy than how you can get them with starchy potatoes.

Conclusion, starchy potatoes are better for a casserole style dish, because they get crispier. For classic hashbrowns that should hold their shape waxy might better.

It is really up to you what you prefer. I use russet here, because I really like the taste and texture. Always keep in mind to drain any excess liquid after grating no matter what type of potatoes you will use.

Why you want to make these Hashbrown Potatoes

The preparation is really little effort, therefore the result will be amazingly delicious every time and you will be very proud of the finish potatoes.

For the sauce I keep it really decadent and use oat milk and cream cheese like you might know from my Creamy Potatoes, the Creamy Mushrooms, or my Creamy Mac and Cheese. 

The flavors are on point and I tell you why: garlic, onion powder, dill, chives and parsley are the things that we are talking about and you know these are also really great for a Ranch Dip.

I’ll share step by step by pictures so you see and know this is a winner.

What you need for these Hashbrown Potatoes

You will need a casserole approximately 10×10 inch round casserole and a shredding tool or food processor attachment for grating.

• Potatoes
• Olive oil
• Plant milk
• Vegan cream cheese
• Garlic powder

• Dill
• Parsley
• Onion powder
• Vegan cheese
• Chives
• Flour

Making Hashbrowns

Preheat oven to 410°F.

For the shredded hashbrowns: Peel and wash your potatoes, then shred them. Add a pinch salt and pepper. Heat 4 Tbsp of the olive oil into a pan.  Squeeze the excess liquid from the potatoes and  fry them for around 10 minutes until crispy and slightly browned. Set aside.

While frying make the white sauce. Heat 3 Tbsp olive oil, then whisk in the flour. Add milk while you keep whisking, then cream cheese and half of the cheese. Stir and wait until the sauce thickens. Add chives, garlic, onion powder, parsley, chives and a pinch of salt and pepper.

Mix potatoes with the sauce in a bowl and transfer to your casserole dish. Bake for 10 minutes after that time add remaining cheese on top and bake for 15 minutes. Serve hot in bowls or on plates.

Leftovers and freezing:

Leftovers can be stored in the fridge for around 4 days and reheat greatly in the microwave or oven for convivence.

For freezing: make sure to let the Hashbrown Potatoes cool off completely. Then wrap and cover in aluminum foil or transfer to a freezer friendly container. You can freeze these for around 3 months.

Tips and tricks that can be a time saver

Short on time: you can make the potatoes in advance the night before to save a good amount of time. Then on the next day you just make the sauce and follow the instruction steps for baking.

Frozen hashbrowns are also are really a great shortcut ingredient, because you don’t even shred anything. But to be honest homemade tastes so much fresher and better.

Other potato recipes to try:

• Bombay Potatoes
• Greek Lemon Potatoes
• Hashbrown Casserole
• Hamburger Soup
• Potato Cakes

Try these easy Hashbrown Potatoes and show your remakes on Instagram or Facebook. 

Cheers, Florian.