Broccoli Potato Hash Browns (100% plant-based)

Hi peeps!

This new recipe for vegan broccoli potato hash browns is going to blow your mind. Healthy hash browns?! Um, yes please! These 2-ingredient plant-based hash browns are so perfect for breakfast, to pack in the kids lunches, to have as a side dish with dinner or even just for a snack.

This recipe is vegan, WFPB friendly, oil-free, gluten-free, soy-free, and are beyond delish. 

You’re going to need 4 russet potatoes for this recipe but you can honestly use whatever kind of potato you like – you can use sweet potatoes, yukon golds, red skins, whatever floats your boat.

I used Josie’s Organics broccoli for this recipe. I recommend buying broccoli organic since it’s directly sprayed.

HealthyGirl + Josie’s Organics

I used the broccoli from Josie’s Organics,  an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.

Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. How amazing?! I have to say, their produce is always fresh and abundant.

Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important!

Be sure to look out for Josie’s Organics in your local store! Use their store locator here!

You will need to steam and then pulse the broccoli in a food processor for this recipe.

If you don’t have a food processor you can simply just chop the broccoli into really small pieces after it cooks.

After you pulse it in the food processor you will have to ring all the moisture out. Use a nut milk bag or clean dish towel.

Once the broccoli, potatoes and spices mix together in a bowl, you can form them into hash brown cakes/patties. You have to admit that handheld healthy hash browns are fun.

I know you are going to love these broccoli potato hash browns.

Kid friendly: Sneaking in Veggies

If your kids are picky eaters then these broccoli potato hash browns are perfect for them. Such an easy way to sneak in extra green veggies.

When you chop and combine the broccoli with potato, you barely notice the broccoli is there.

Broccoli Potato Hash Browns

Crispy on the outside and soft on the inside – what more could you ask for?! You wouldn’t believe these are baked and not fried and totally oil-free.

My trip is to cook them at a high temperature to get them super crispy. 20 minutes on each side and you’re good to go!

Broccoli Potato Hash Browns

Broccoli Potato Hash Browns

Broccoli Potato Hash Browns

I like to dip the broccoli potato hash browns in organic ketchup but they are just as yummy if you have them plain.

Broccoli Potato Hash Browns

After these came out of the oven, I gave them to my fiance and his family for a taste test. They were gobbled up within a matter of minutes so they have the thumbs up of approval from both vegans and non-vegans!

Broccoli Potato Hash Browns

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Broccoli Potato Hash Browns

What are you waiting for?! Get cooking!

Broccoli Potato Hash Browns (100% plant-based)

Healthy broccoli potato hash browns are the perfect addition to any meal. These are oil-free, vegan, gluten-free and take 40 minutes to make. 
serving 15 hash brown cakes

the ingredients

  • 5 cups cut up broccoli I use Josie's Organics
  • 4 medium/large russet potatoes
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper


  • Preheat oven to 475 F. Line a baking sheet with parchment paper. 
  • Steam broccoli pieces for about 5-10 minutes or until fork tender. Then strain and add into a food processor. Pulse until the broccoli is all cut up into tiny pieces. Add the pulsed broccoli into a nut milk bag or dish towel and ring out all extra moisture. 
  • After ringing the moisture out of the broccoli, it should yield about 2 cups. 
  • Peel and microwave the potatoes until cooked through (about 8 minutes per potato). I microwaved two at a time. 
  • Use a handheld box grater or grater food processor attachment for the potatoes. Grate all of them. 
  • Add the broccoli and potatoes into a mixing bowl. Add garlic, salt and pepper and mix to combine well. 
  • Start forming into hash brown patties no more than 1/2 inch thick. Be sure not to make them too thin. Line them up on the baking sheet. Mine yielded about 15 patties. 
  • Bake for 40 minutes flipping them halfway through. 
  • Serve fresh and enjoy! 

This post was sponsored by Josie’s Organics. I am honored to partner with such an amazing organic farming operation. Stay tuned for more recipes with Josie’s produce!

In good health,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. nancy says:

    Hi, Can these be made w/sweet potatoes? thanks!

    1. Danielle Keith says:


  2. Alice says:

    Hi! Thank you for the recipe, these hash browns look delicious! I don’t have a microwave though, do you think I can boil the potatoes? Thank you!

  3. Francine A Carlson says:

    Well you pulled it off. These were great! Made them as directed. Surprisingly moist and crunchy with no added oil. I’ll be trying out other goodies from your website.

    1. Danielle Keith says:

      I am so glad!!! Yay!

  4. Toni Ladera says:

    Hi, can this be frozen and for how long? would like to make this in big batch and be available for any time of the week. thanks!

    1. Danielle Keith says:

      yes you can pre-make the hash browns and freeze them for up to 2 months.

  5. Shilpa says:

    can you pan cook it in butter?

    1. Danielle Keith says:

      I have not tried that yet only oven method! I think it probably needs to go in the oven.