July 29, 2020 3 min read

Serve this super crispy hash browns recipe for breakfast, a snack, or even dinner. We always have a soft spot for crispy foods as you might have noticed - specifically when potatoes are involved. We've added an additional pickled cucumber for this plant-based recipe as we have been getting requests for pickle recipes too. It's honestly super easy and better yet, they last for 2-3 weeks! The tanginess of the pickles goes perfectly with the richness of the crispy homemade hash browns, and the smoky oven-roasted eggplant is just the right third element for this vegan hash brown. This recipe is topped with a delicious dollop of Dibble Sour Cream and chives. What can we say, we think this vegan hash browns recipe is spud-tacular!

Prep Time 1 hour 30 minutes

Cook Time 35 minutes

Serves 2

Difficulty Medium


Pickled Cucumber and Shallot

  • 1 cup water

  • 1 cup vinegar

  • 2 garlic cloves, thickly sliced

  • 1 Tbsp salt

  • 2 Tbsp sugar

  • 1 Tbsp pepper

  • 1 small Lebanese cucumber, diced

  • 1 shallot, diced

Oven-roasted Eggplant

  • 1 medium eggplant

  • 1 Tbsp extra virgin olive oil

  • Pinch of salt and pepper

Hash Browns

  • 3 medium white potatoes, washed

  • 2 Tbsp dairy-free butter, melted

  • Pinch of salt and pepper

  • 1 Tbsp olive oil



Pickled Cucumber and Shallot

  1. In a small pot, bring the water, vinegar, salt, sugar and pepper to boil.

  2. Carefully pour this into a large mason jar and add the garlic, cucumber and shallots.

  3. Let it cool to room temperature and then chill in the refrigerator for at least 1 hour (for best results, store overnight). This will last 2-3 weeks.


Oven-roasted Eggplant

  1. Preheat the oven to 180°C.

  2. Cut the eggplant in half, lengthwise and cut a cross-hatch on the flat inner surface.

  3. Thoroughly coat the cross-hatched surface with the olive oil, salt and pepper.

  4. Bake in the oven on a baking tray lined with baking paper for 20 minutes or until the eggplant is soft.

  5. Remove the insides of the eggplant from the skin with a fork and set aside.


Hash Browns

  1. Using a mandolin, thinly slice the potatoes about 1mm thick then cut the slices, lengthways, about 1mm thick so you have match stick-like potatoes.

  2. In a small mixing bowl, thoroughly mix the potatoes, butter, salt and pepper.

  3. Heat the oil in a small pan on medium heat and add the potatoes.

  4. Using a spatula, shape the potatoes, particularly around the edges, so it resembles a thick pancake.

  5. Cover the bottom of a similar-sized pan or pot with foil and place on top of the potatoes so it can cook evenly. Cook for about 6-7 minutes or until the bottom is golden brown.

  6. Carefully flip the hash brown and cook for another 4-5 minutes or until golden brown.

  7. Remove from the pan and cut into quarters.



  1. Place the hash browns on a large plate.

  2. Top the middle with 2 Tbsp of the pickled cucumber and shallot.

  3. Top the pickled cucumber and shallot with the oven-roasted eggplant.

  4. Add the dollop of Dibble Sour Cream to the top of the eggplant.

  5. Finally top the hash brown with the chives.

  6. Enjoy!


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