Chilli Coconut Hash Browns


Hash browns would have to be one of the greatest food inventions of all time. There’s absolutely nothing better than crispy grated potato! This recipe is one version of hash browns I make quite often and I hope you will love them as much as I do.

For all those meal preppers out there, these actually freeze really well too. I usually make up a huge batch and freeze them in paper bags for snacks. If you’re odd like me and love eating cold food, they make a great snack on their own, or you can reheat and serve as a meal.

Scroll down to the bottom for the recipe card you can save for later.

Allergen Info:

Gluten Free
Soy Free
Nut Free


  • 2 medium Organic Potatoes
  • 1/2 cup of Coconut Flakes (or shredded if you prefer)
  • 1 Teaspoon Chilli Flakes
  • Oil for cooking (Olive, Rice Bran, Coconut etc)
  • (optional) 1 tablespoon Brown Rice Flour (or other GF flour)


  1. Wash the potatoes (leave the skins on they’re good for you), then grate potato
  2. In a sieve or strainer rinse the grated potato and squeeze out the excess water
  3. Transfer grated potato to a bowl, add coconut and chilli (and flour if using – see notes) and mix well
  4. Using an egg ring, form the hash browns
  5. Cook in a pan with a little oil until they start to brown then flip
  6. Once hash browns are cooked allow them to rest on some paper towel to absorb excess oil before eating

    Serving Suggestion: In a stack with plant-based Sour Cream (Dibble Foods is my favourite), chilli flakes and lemon

If you’re after a healthier alternative, this option is for you.
5. Place hash browns on a tray and lightly brush oil on one side
6. Cook them in the oven on 200°c(392°F) until they start to brown, then flip and repeat.


Flour: I prefer to cook these without flour but if you find they just aren’t holding together enough, add the flour and a dash of water.

Egg Rings: While egg rings might sound like a strange thing to have in a Vegans kitchen, I use these often. They’re great for shaping things like hash browns and patties. I use metal ones and simple place it on a cutting board, put some mixture inside and then squish it down until it’s compacted. Then just slide a spatula underneath and lift the ring off.

Freezing: If you’re freezing these for later, just make sure there is something in between each one so they don’t get stuck to one another. What I like to do is use paper sandwich bags, simply place 4 in a bag (flat, not stacked), then fold the bag in half and throw in the freezer.

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