Air Fryer Vegan Hashbrown Casserole
Add Preferred SourceMy favorite part of Air Fryer Vegan Hashbrown Casserole is the perfectly crispy, golden crust the air fryer creates on top while the hashbrowns underneath stay tender and creamy. The vegan cheese sauce soaks into every layer, and the sautéed peppers and onions add pops of sweetness. It’s cheesy comfort food everyone always asks for. You’ll wish you’d made extra.
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I make this hearty casserole for brunch gatherings, potlucks, and family dinners because it travels well and comes together quickly. It’s perfect for Christmas breakfast, Easter, and as a Thanksgiving side dish since it feeds a crowd and reheats beautifully for meal prep. Store leftovers in the fridge for 3 to 4 days or freeze for 2 to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegan Hashbrown Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe easy to make when you follow the simple steps below, just like preparing air fryer hash browns.
Prep the Air Fryer and Dish
Preheat your air fryer to 350°F (180°C). Grease a baking dish that fits inside with cooking spray or a little vegan butter so nothing sticks to the sides.
Sauté the Vegetables
In a skillet over medium heat, melt 2 tablespoons of vegan butter, then add the diced onion, minced garlic, and both bell peppers and sauté for 2-3 minutes until softened and the onions turn translucent.
Then, remove the veggies from the skillet and set them aside so you can mix them in later without letting them turn mushy.
Make the Roux
In the same skillet, melt the remaining 2 tablespoons of vegan butter. Whisk in the flour until it forms a smooth paste. This is your roux, which thickens the sauce without clumps, so keep whisking for about a minute to cook out the raw flour taste.
Build the Cheese Sauce
Slowly pour in the non-dairy milk while whisking constantly so it doesn’t turn lumpy. Add the vegetable stock, season with salt and black pepper, and cook until it thickens slightly.
Stir in half of the vegan shredded cheese until it melts completely, creating a rich and creamy base. Then remove from heat once everything’s combined. If your cheese isn’t pre-shredded, a box grater makes quick work of it and stays secure on the counter while you grate.
Combine Hashbrowns and Sauce
For fresh potatoes, soak the shredded pieces in a large bowl of cold water to remove excess starch, then drain them well before mixing them into the casserole. A mesh strainer works perfectly here and keeps things from turning soggy later.
In a large mixing bowl, combine the thawed hash browns with the sautéed vegetables. If using fresh shredded potatoes, squeeze out excess moisture using a cheesecloth so the casserole doesn’t turn soggy. Pour in the cheese sauce and vegan cream, stirring until evenly coated.
As you mix everything, the warm sauce begins to melt the cheese shreds, coating the potatoes beautifully. Transfer the mixture to the prepared dish. This large mixing bowl is my go-to because its roomy, transparent design lets me see the ingredients blend evenly without guessing.
Transfer everything to your prepared baking dish, then top with the remaining vegan cheese and breadcrumbs. The breadcrumbs will crisp up and turn golden as they cook.
Air Fry Until Golden
Air fry for 25 to 30 minutes, or until the top is golden brown with a lightly crispy texture and the center is hot all the way through. Check doneness by inserting an analog thermometer into the center and making sure it reaches at least 165°F.
Rest Before Serving
Let the casserole rest for 5 to 10 minutes before serving. This gives the sauce time to set slightly so it doesn’t run everywhere when you scoop it with a spoon. Before serving, top it with chopped parsley or green onions for a fresh, flavorful finish. Enjoy!
Transport Tip
If you’re bringing this hash brown casserole to a potluck or holiday gathering, keep it in the casserole dish and cover it with a silicone lid to prevent spills. For individual servings, pack them in portable food containers with locking lids, and wrap them in a towel to keep everything secure and mess-free on the go.
Equipment
Ingredients
- 1 cup onion diced
- 1 teaspoon garlic minced
- ½ cup green bell pepper diced
- ½ cup red bell pepper diced
- 4 tablespoons vegan butter divided
- 3 tablespoons all-purpose flour
- 2 cups non-dairy milk
- 1 cup vegetable stock
- Salt and black pepper to taste
- 1 ½ cups vegan shredded cheese divided
- 1 cup vegan cream
- 30 ounces frozen shredded hashbrown potatoes thawed
- 3 tablespoons bread crumbs
Instructions
- Preheat the air fryer to 350°F (180°C). Lightly grease a baking dish that fits inside your air fryer.
- In a skillet over medium heat, melt 2 tablespoons vegan butter. Add the onion, garlic, and bell peppers. Sauté for 2 to 3 minutes until softened. Remove from skillet and set aside.1 cup onion, 1 teaspoon garlic, ½ cup green bell pepper, ½ cup red bell pepper, 4 tablespoons vegan butter
- In the same skillet, melt the remaining 2 tablespoons vegan butter. Whisk in the flour until smooth to make a roux.3 tablespoons all-purpose flour
- Slowly pour in the non-dairy milk, whisking constantly to prevent lumps. Add the vegetable stock, season with salt and black pepper, and cook until slightly thickened. Stir in ½ of the shredded vegan cheese until melted. Remove from heat.2 cups non-dairy milk, 1 cup vegetable stock, Salt and black pepper, 1 ½ cups vegan shredded cheese
- In a large bowl, combine the thawed hashbrown potatoes with the sautéed vegetables. Pour in the cheese sauce and vegan cream, stirring until evenly coated. Transfer the mixture to the prepared dish. Top with the remaining shredded vegan cheese and bread crumbs.1 cup vegan cream, 30 ounces frozen shredded hashbrown potatoes, 3 tablespoons bread crumbs
- Air fry for 25 to 30 minutes, or until the top is golden and the center is hot.
- Allow to rest for 5 to 10 minutes before serving.
Notes
- Thaw the hashbrowns completely: Squeeze out excess moisture with paper towels before mixing so the casserole doesn’t get watery.
- Whisk constantly when making the roux: This prevents lumps and helps create a smooth, creamy sauce that coats every hashbrown shred.
- Use a baking dish that fits your air fryer: Measure your air fryer basket before you start so you don’t have to transfer everything to a different dish later.
- Flash freeze for meal prep: Freeze individual portions on a baking sheet for 1 hour before transferring to containers so they don’t stick together and you can grab one serving at a time.
- Add extra vegetables if you want: Diced mushrooms, zucchini, or spinach work well mixed in with the bell peppers for more variety.
- Check the center temperature: Use a thermometer to make sure it reaches 165°F in the middle so you know it’s heated all the way through.
Nutrition
How to Store Leftovers
Store leftovers in an airtight container in the fridge for 3–4 days. For fast reheating if you’re in a rush, warm portions in the microwave for about 2 minutes, in the air fryer at 325°F for 5–7 minutes to bring back the crisp top, or in the oven at 350°F for 10–15 minutes.
For longer storage, let the entire casserole cool completely, then wrap portions tightly in BPA-free plastic wrap and place them in a freezer-safe glass container with locking lids before freezing for up to 2–3 months.
When you’re ready to eat frozen portions, thaw them in the fridge overnight and reheat them the same way. The roux-based sauce holds its best texture in the freezer, and while the breadcrumb topping may lose a bit of crispness, a few minutes in the air fryer brings it right back.
What to Serve With Air Fryer Vegan Hashbrown Casserole
I serve it alongside simple proteins like vegan sausage patties, tempeh bacon, or baked tofu for brunch. For dinner, it pairs well with a fresh cucumber tomato salad, roasted vegetables, or steamed broccoli to balance the richness. The casserole is heavy on its own, so you’ll want something light and fresh on the side.
If you’re serving it for a holiday breakfast, it goes well with fresh fruit, orange juice, and vegan pancakes or waffles. It’s filling enough to be the main dish, so you don’t need much else on the table.
More Easy Recipes for You to Try at Home
If you love this recipe, check out these other easy air fryer casseroles that feed a crowd and reheat beautifully for meal prep.
