Name: Baked Vegan Sweet Potato Hash Browns Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 450 g / 1 lb sweet (orange) potatoes; Heaped ½ tsp salt; 1 tbsp olive oil, plus more for brushing; 2 spring onions, white parts only, finely chopped; A good grind of black pepper, adjust to taste; 2 tbsp cornstarch / cornflour, potato starch or tapioca starch; 80 ml / 1/3 cup neutral tasting vegan yoghurt (natural Nush recommended) or cream; 1 tsp gochujang paste (ensure it’s gluten-free if required); 1 tsp maple syrup; ½ lime (or lemon) juice, adjust to taste; Salt, to taste

If you’re on the hunt for a cozy, crispy breakfast (or snack!) that’s both wholesome and comforting, you absolutely have to try my Baked Vegan Sweet Potato Hash Browns Recipe. These beauties are crispy on the outside, tender on the inside, and baked—not fried—so you get all the flavor without the guilt. I love how they come together with just a handful of simple ingredients, and the gochujang dipping sauce adds that perfect kick of heat and tang. Trust me, once you try this recipe, it’ll become your new favorite go-to.

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Why You’ll Love This Recipe

Healthy and Vegan: It’s baked with simple, plant-based ingredients—no frying or oils overload here.
Crispy Perfection: The secret starch trick makes these hash browns incredibly crispy without sticking to the pan.
Easy Prep: Made with just one bowl and minimal fuss, perfect for busy mornings or weekend brunch.
Flavorful Dip Included: The tangy, spicy gochujang dip takes these hash browns to the next level.

A white plate on a white marbled surface holds seven round, crispy fritters, each with a deep orange and golden brown color, showing a textured surface of grated vegetables, slightly charred around the edges. On the upper left side of the plate, a small white bowl contains a creamy dipping sauce with a light swirl of white cream on top, sprinkled with black pepper. The fritters are layered closely together, showing a crunchy, uneven texture. photo taken with an iphone --ar 2:3 --v 7 - Baked Vegan Sweet Potato Hash Browns, vegan breakfast hash browns, healthy sweet potato hash, crispy vegan hash browns, plant-based breakfast ideas

Ingredients You’ll Need

These ingredients come together to create that perfect balance of sweet, savory, and spicy. When choosing your sweet potatoes, go for firm, vibrant orange ones—they’ll hold up better and have that lovely natural sweetness. The cornstarch and yogurt combo are game changers for texture here, so don’t skip those.

Flat lay of a fresh whole sweet potato with vibrant orange skin, a small heap of fine white cornstarch powder on a simple white ceramic plate, two fresh spring onions with bright white bulbs and green stalks trimmed off, a small white ceramic bowl of golden olive oil, a small white ceramic bowl containing smooth creamy vegan yoghurt, a neat dollop of deep red gochujang paste on a white ceramic dish, a small white ceramic bowl holding amber maple syrup, a halved lime showing its juicy green flesh, a small white ceramic bowl with coarse sea salt crystals, and a small white ceramic bowl filled with freshly ground black pepper, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Vegan Sweet Potato Hash Browns, vegan breakfast hash browns, healthy sweet potato hash, crispy vegan hash browns, plant-based breakfast ideas

Sweet potatoes: Use firm, orange-fleshed sweet potatoes for the best flavor and texture.
Salt: Helps draw out moisture from the potatoes and seasons them perfectly.
Olive oil: Adds just enough fat for crisping without making the hash browns greasy.
Spring onions: Only the white parts here for a mild onion-y punch that blends beautifully.
Black pepper: Freshly ground to bring a little heat and depth.
Cornstarch (or potato/tapioca starch): This is the magic ingredient that helps the hash browns get crisp and hold together.
Neutral vegan yogurt: Adds moisture and tenderness—natural, unsweetened varieties work best.
Gochujang paste: This spicy Korean chili paste adds umami and spicy sweetness; make sure it’s gluten-free if needed.
Maple syrup: Balances the heat with a subtle sweetness.
Lime (or lemon) juice: Adds brightness and a fresh tang to the dipping sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Baked Vegan Sweet Potato Hash Browns Recipe is how easy it is to make your own. Feel free to experiment with flavors and add-ins to make it totally your own kitchen creation.

Add fresh herbs: I sometimes mix in chopped parsley or thyme for a fresh twist, which elevates the flavor beautifully.
Swap out starches: If cornflour isn’t your thing, potato or tapioca starch works just as well for that crispy finish.
Spice it up: Try adding smoked paprika or cumin to the hash brown mix for a smoky, savory flavor I found irresistible.
Dipping sauce alternatives: Instead of gochujang, a simple garlic aioli or vegan sriracha mayo makes a tasty dip.

How to Make Baked Vegan Sweet Potato Hash Browns Recipe

Step 1: Grate and Salt the Sweet Potatoes

Start by coarsely grating your sweet potatoes—I like using my food processor because it’s fast and even, but a hand grater works fine too. Then, toss the grated potatoes with about half a teaspoon of salt and set them aside for 15 minutes. This draws out excess water, which is key to achieving that perfect crispiness.

Step 2: Squeeze Out Excess Moisture

Grab a clean muslin cloth or kitchen towel, place the grated potatoes in the center, and squeeze out as much liquid as you can. I usually get nearly half a cup of water! Let that liquid sit for a bit so the starch settles on the bottom, then pour off the water and add the starch back to the potatoes. This little trick was a game changer for me—it helps your hash browns stick together and crisp up beautifully.

Step 3: Mix in Flavor and Binder

Next, stir in the olive oil, chopped spring onions (just the white parts for mildness), a good grind of black pepper, and your chosen starch. This combo will ensure your hash browns hold their shape and taste amazing.

Step 4: Shape and Bake

Preheat your oven to 200°C (390°F) with no fan. Lightly oil a baking sheet—an old-fashioned aluminum tray works better than Teflon, trust me on this. Using an 8 cm (3”) cookie cutter or egg ring, place it on the greased tray, then pile the potato mixture inside it to just under 1 cm (0.35”) height. Don’t compact the mixture tightly; keep it loose so it cooks through without becoming tough. Use a fork to spread everything evenly to the edges. If you prefer a free-form style, that’s okay too—just avoid squashing them down too hard, and tidy up edges to prevent burning.

Step 5: Bake and Flip

Bake for 15 minutes, then carefully detach the hash browns using a flexible spatula (I found plastic works better than metal to avoid breaking them). Brush oil on the tray again and gently flip each hash brown onto the oiled spot. Bake for another 10-15 minutes until golden and crispy. Your kitchen is going to smell amazing by now!

Step 6: Make the Gochujang Dip

While the hash browns are baking, mix together vegan yogurt, gochujang paste, maple syrup, and a squeeze of lime juice in a small bowl. Give it a taste and adjust salt and lime based on your preferences. This dip is a tangy, spicy complement that’s just the perfect match.

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Pro Tips for Making Baked Vegan Sweet Potato Hash Browns Recipe

Don’t Skip the Squeezing Step: Removing moisture is key to crispiness—trust me, I learned the hard way when my first batch came out soggy!
Use a Flexible Spatula: When flipping, a plastic or silicone spatula helps keep your hash browns intact.
Keep It Loose, Not Tightly Packed: Don’t press down too hard; keeping the mixture airy helps them cook evenly and stay tender inside.
Try an Aluminum Baking Sheet: Non-stick pans sometimes don’t crisp as well; I got my best results with a traditional aluminum tray.

How to Serve Baked Vegan Sweet Potato Hash Browns Recipe

A close-up of a white plate filled with several thin, crispy orange-brown fritters made from shredded vegetables, each one showing a rough, uneven texture with browned edges. Next to the fritters on the plate is a small white bowl filled with a creamy light orange sauce topped with black seeds. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Baked Vegan Sweet Potato Hash Browns, vegan breakfast hash browns, healthy sweet potato hash, crispy vegan hash browns, plant-based breakfast ideas

Garnishes

I love sprinkling a little flaky sea salt and freshly cracked black pepper right before serving. Sometimes I add chopped fresh herbs like parsley or chives for a pop of color and freshness. A tiny drizzle of extra virgin olive oil or a squeeze of fresh lime over the top just elevates everything even more.

Side Dishes

These hash browns work beautifully alongside a simple green salad or avocado slices for a fresh counterpoint. If you want to make a full breakfast spread, pair with sautéed mushrooms, roasted tomatoes, or scrambled tofu for a filling vegan feast.

Creative Ways to Present

For special occasions, I like stacking the hash browns with layers of guacamole and thinly sliced radishes to make a colorful appetizer. Or serve bite-sized rounds on a platter with mini skewers and a few dollops of the gochujang dip for an easy party snack that always gets compliments.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. They’ll soften slightly but still taste delicious, especially when reheated properly.

Freezing

I’ve frozen these hash browns successfully a couple of times. Just lay them on a parchment-lined tray to freeze individually before transferring to a freezer-safe container. When you want them again, bake directly from frozen for best results.

Reheating

To get them crispy again, I pop leftovers in a hot oven or toaster oven for about 10 minutes. Microwaving tends to make them soggy, so I avoid that if possible.

FAQs

Can I make this Baked Vegan Sweet Potato Hash Browns Recipe gluten-free?

Yes! Just make sure your gochujang paste is labeled gluten-free, as some brands use wheat. The rest of the recipe is naturally gluten-free, especially if you choose gluten-free starch alternatives like tapioca or potato starch.
Why do we squeeze out the moisture from the grated sweet potatoes?

Sweet potatoes hold a lot of water, and squeezing it out prevents sogginess during baking. Plus, recovering the starch from the liquid and mixing it back in helps the hash browns hold together and become crispy.
Can I use regular potatoes instead of sweet potatoes?

You can, but the texture and flavor will differ. Sweet potatoes add natural sweetness and moisture, making the hash browns tender yet crispy. If using regular potatoes, reduce added salts and adjust cooking time as needed.
How do I prevent the hash browns from sticking to the baking tray?

Brushing oil generously on the tray before placing the hash browns and again when flipping works wonders. Also, using an aluminum tray helped me get the best non-stick crispiness compared to some non-stick pans.

Final Thoughts

This Baked Vegan Sweet Potato Hash Browns Recipe has truly become a staple in my kitchen—whether it’s for lazy weekend breakfasts or a quick snack anytime. The combination of flavors and textures, plus how easy it is to make, always impresses everyone I serve it to (my family actually goes crazy for them!). I hope you’ll love making and munching on these as much as I do—give it a shot and let me know how your batch turns out. Happy cooking!