December 7, 2025

Vegan Jalapeno and Broccoli Hash Browns

Crispy and savory, these broccoli hash browns are filled with a creamy potato filling with a hint of vegan cheesiness, along with nice little kick from the jalapenos and the savory green goodness of broccoli. We’ve added a little chickpea flour to help make them extra filling. They are freezer-friendly, and can be cooked in a batch in the oven, or done in a skillet for the maximum crispiness. Make up a batch now, and get ready for delicious, crispy potato goodness all week.

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All About Broccoli

Before we get into any of the nitty gritty details about broccoli, I’d like to take a moment to marvel at how cool they are- they look like little trees! I love the happiness that comes from imagining an entire forest in the pile of broccoli on your plate.

Broccoli is a member of the Brassica family, a delicious group that also includes cabbage, kale, turnips, horseradish and more. We commonly eat broccoli’s flowering heads, as well as the top bits of the stalk. Some studies cite broccoli as the most consumed vegetable in the United States- others say it’s potatoes, and sorry to team broccoli but I find potatoes to be more likely. Fortunately with this recipe, you don’t have to choose!

Broccoli can be enjoyed in various forms: raw in salads, roasted for a crispy texture, steamed to retain its vibrant color, fried for a savory twist, grilled for smoky depth, pureed into creamy soups, or sautéed to enhance its natural sweetness. Basically, any way you can cook you can cook broccoli.

Choose broccoli with a rich, green color and a tender stem. Avoid yellowing or wilted florets (these are still fine to eat, but they’re past peak). Store broccoli in the crisper drawer of your fridge in an open bag. It should keep for up to a couple weeks. Wait until you’re ready to eat before washing and chopping your broccoli.

And if you don’t already eat your broccoli stems, you absolutely should. Thicker bits may need to have the outer skins peeled off, but the inside tastes like a combination of broccoli and artichoke hearts. My favorite part of the broccoli, actually.

Nutritionally, broccoli is low in calories, high in fiber, and contains some protein to boot. It’s high in vitamin C, E, K, and B vitamins, as well as containing beta-carotene, iron, and zinc.

Looking for Broccoli Recipes? Try one of These!

Looking for Potato Recipes? Give one of these Spuds a Shot!

Savory Breakfasts? Try one of these Vegan Breakfast Recipes!

Broccoli Hash Browns Tips and Tricks

For the best integration into your hash browns, chop your steamed broccoli finely so it easily mixes with the potatoes.
I shaped these hash browns in that classic rectangle shape, but there is no need to be a square like I was. You can use fun cookie cutters to make shapes like hearts or flowers. If you plan on using these as part of a breakfast sandwich, you can make them to fit the bread you will use.
Feel free to customize these hash browns and make them your own. Using sweet potatoes as some of the potato, or adding cooked and chopped bell peppers, shredded zucchini, diced onions, and different spices like oregano, cumin, or Italian seasoning would all make great additions.
These broccoli hash browns are a great option for making ahead and freezing. I recommend pre-baking in the oven as directed, and then freezing in a single layer before transferring to a freezer bag. To reheat in the air fryer, spray with a little oil and cook at 375 for about 12 minutes. In the toaster oven, set to 400 and heat for about 15 minutes. You can also reheat in a skillet with some oil. You can technically microwave these, but it is not recommended as they will lose their crisp.

Vegan Jalapeno and Broccoli Hash Browns

Ingredients

1 lb. russet potatoes (or other starchy potato)
6 oz. broccoli (fresh or frozen)
1-2 jalapeno peppers
1/2 cup chickpea flour
1/4 cup nutritional yeast
2 tsp. garlic powder
1 tsp. salt

Instructions

Peel your potatoes, and chop into small pieces. Add the potatoes to a pot of water, salt lightly, and bring to a boil. Boil until they are easily pierced with a fork, then drain the water and allow to cool.
While the potatoes are cooking you can also cook your broccoli. Steam for about 5 minutes on the stovetop, or 3-5 minutes in the microwave. Once cooked and cooled, you can chop the broccoli into small pieces, as well as dicing your jalapenos. Set them aside.
Place your drained and cooled potatoes in a large bowl and use a potato masher to mash. add the chickpea flour, nutritional yeast, garlic powder, and salt, and mash until combined. Finally add the broccoli and jalapenos and stir to integrate into the potatoes.
To shape, scoop out about 1/4 cup of the potato mixture into your hands. Form into a rectangle that is fairly flat and about 2 1/2 x 4 inches. Repeat with the remaining potatoes.
Cook, oven method: Preheat the oven to 400F (200C). Lightly grease a baking sheet, and place your shaped hash browns on it in a single layer, leaving space in between. Brush with a little oil before baking for 20 minutes, flip, and bake for 15-20 more minutes.
Cook, stovetop method: Heat a skillet with some neutral flavored oil on medium-medium high, then add your hash browns and cook until crispy- likely around 3-5 minutes. Flip and cook until the second side is crispy. Serve warm.

https://veryveganval.com/2025/12/07/vegan-jalapeno-and-broccoli-hash-browns/

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