Are you tired of soggy, limp hash browns that disappoint every single time? Get ready to revolutionize your breakfast game with these irresistibly crispy oven-baked hash browns that promise restaurant-quality results right in your own kitchen! Imagine golden, crunchy potato strands that are perfectly seasoned and baked to perfection, without the hassle of standing over a greasy skillet. Whether you're a busy home cook or a breakfast enthusiast, this foolproof method will transform your morning meals and have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium potatoes
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Optional: onion powder, garlic powder
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash potatoes thoroughly under cold running water. Pat dry completely with clean kitchen towels or paper towels to remove excess moisture, which is crucial for crispy hash browns.
- Using a box grater or food processor with a shredding attachment, grate the potatoes into thin, uniform shreds. Work quickly to prevent oxidation and browning.
- Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is essential for achieving crispy hash browns.
- Transfer the dried potato shreds to a large mixing bowl. Drizzle olive oil over the potatoes and sprinkle with salt, pepper, and optional seasonings like onion or garlic powder. Toss thoroughly to ensure even coating.
- Spread the seasoned potato shreds in a single, even layer on the prepared baking sheet. Avoid overcrowding to ensure each potato strand gets crispy.
- Place the baking sheet in the preheated oven. Bake for 15 minutes, then remove and flip the hash browns with a spatula to ensure even browning.
- Return to the oven and bake for an additional 10-15 minutes until the hash browns are golden brown and crispy on the edges.
- Remove from oven and let rest for 2-3 minutes. Transfer to a serving plate and serve immediately while hot and crisp.
Tips
- Moisture is the enemy of crispiness! Always thoroughly pat your potatoes dry before grating to ensure maximum crunch.
- Use a clean kitchen towel to squeeze out excess liquid from the grated potatoes - this is the secret to achieving that coveted crispy texture.
- Don't overcrowd the baking sheet. Give your potato shreds room to breathe, which helps them crisp up evenly.
- For extra flavor, experiment with different seasonings like smoked paprika, dried herbs, or a sprinkle of parmesan cheese.
- Serve immediately after baking for the best texture and temperature. Hash browns are at their peak crispiness right out of the oven!
- If you want to prep ahead, you can grate and dry the potatoes in advance, storing them in the refrigerator until ready to season and bake.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
