I’ve heard that Americans love our food to be burned. While I’m not sure I agree that’s precisely true, we do love dishes that have been charred, barbecued and most certainly crispy. So in that sense, these hash browns, made on the waffle iron, are a good-old American style dish. I give them a Mexican flair with the addition of salsa and avocado.

I made this video demonstrating the preparation of the simple Crispy Hash Brown Potatoes.

And here is the recipe.


Easy Vegan Crispy Hash Brown Potatoes

Crispy hash browns made on the waffle iron, topped with salsa and avocado make for an easy, healthy and filling dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish, Side Dish
Cuisine American, Mexican, Plant-based, Vegan
Servings 2 people


  • 20 oz shredded hash brown potatoes frozen
  • 3/4 cup salsa
  • 1/2 ripe avocado diced


  • Heat waffle iron on high heat.
  • Spread hash browns onto waffle iron.
  • Close lid and cook for about 15-20 minutes, until most of the steam has dissipated and potatoes are no longer sticking to the top of the iron.
  • Remove crispy hash browns and spread with salsa and diced avocado.
  • Optional: Top with diced onions, black beans, refried beans, cilantro, pumpkin seeds or others of your choice.


If not using frozen hash brown potatoes, but shredding your own, reduce cooking time.
Keyword hash browns
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