Oven Baked Hash Browns
Oven baked hash browns offer a healthier alternative to their fried counterparts without sacrificing taste or texture. Perfect for breakfast, brunch, or as a side dish, these hash browns are crispy on the outside and tender on the inside. Baking them in the oven allows for a deliciously golden finish while reducing the amount of oil needed. This method is not only easier and less messy but also more nutritious compared to traditional frying. Whether you’re serving them with eggs and bacon or as a base for a savory topping, oven baked hash browns are sure to be a hit at your table.
Ingredients Overview
Main Ingredients
To make oven baked hash browns, you’ll need:
- Potatoes: Russet potatoes are ideal for their starchy texture.
- Onion: Adds a savory flavor.
- Eggs: Help bind the hash browns together.
- Salt and Pepper: Essential for seasoning.
- Oil: Olive oil or vegetable oil for crispiness.
Optional Add-Ins and Variations
- Garlic Powder: For an extra kick of flavor.
- Paprika or Cayenne Pepper: To add some heat.
- Fresh Herbs: Such as parsley or chives for garnish.
- Cheese: Shredded cheddar or parmesan for a cheesy twist.
Preparing the Potatoes
Choosing the Right Type of Potato
Russet potatoes are the best choice for hash browns due to their high starch content, which helps achieve a crispy texture. Other starchy potatoes like Idaho or Yukon Gold can also work well.
Shredding and Rinsing
Peel the potatoes and shred them using a box grater or food processor. Rinse the shredded potatoes in cold water to remove excess starch, which helps in achieving crispiness.
Removing Excess Moisture
After rinsing, place the shredded potatoes in a clean kitchen towel or cheesecloth and wring out as much moisture as possible. Removing excess moisture is key to ensuring your hash browns are crispy.
Making the Hash Brown Mixture
Mixing Ingredients
In a large bowl, combine the shredded potatoes with finely chopped onion, beaten eggs, salt, and pepper. If using, add garlic powder, paprika, or any other desired seasonings.
Seasoning and Flavoring
Taste the mixture and adjust the seasoning as needed. The mixture should be well-seasoned to ensure that the hash browns are flavorful throughout.
Baking the Hash Browns
Prepping the Baking Sheet
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
Spreading and Shaping
Spread the potato mixture evenly on the baking sheet, pressing it down with a spatula to form a uniform layer. This helps the hash browns cook evenly and become crispy.
Baking Time and Temperature
Bake the hash browns for 25-30 minutes, or until they are golden brown and crispy on the edges. Flip them halfway through the baking time for an even crispiness.
Serving Suggestions
Ideal Accompaniments
Oven baked hash browns pair well with:
- Eggs: Scrambled, fried, or poached.
- Breakfast Meats: Bacon, sausage, or ham.
- Vegetables: Fresh tomatoes, avocado, or sautéed spinach.
Garnishing Ideas
- Fresh Herbs: Sprinkle chopped parsley or chives for a burst of color.
- Cheese: A sprinkle of shredded cheese before baking for extra flavor.
- Hot Sauce: For those who like a little spice.
Nutritional Information
Caloric Breakdown
A serving of oven baked hash browns typically contains around 150-200 calories, depending on the amount of oil used and additional toppings.
Macronutrient Composition
These hash browns are primarily composed of carbohydrates from the potatoes, with a moderate amount of fat from the oil and a small amount of protein from the eggs.
Health Benefits of Ingredients
- Potatoes: Provide essential vitamins and minerals, including vitamin C and potassium.
- Onions: Add antioxidants and support heart health.
- Eggs: Offer high-quality protein and essential nutrients.
Variations and Customizations
Adding Cheese or Bacon
For added richness, mix in shredded cheese or crumbled bacon with the potato mixture. This will give your hash browns a deliciously savory twist.
Gluten-Free and Dairy-Free Options
The basic recipe is naturally gluten-free. To make it dairy-free, simply omit cheese or use dairy-free alternatives.
Vegetable Additions
Incorporate finely chopped vegetables like bell peppers, mushrooms, or spinach into the mixture for extra nutrition and flavor.
Storage and Reheating Tips
Best Practices for Storing Leftovers
Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating Without Losing Crispiness
Reheat leftover hash browns in a toaster oven or under the broiler for a few minutes to regain their crispiness. Avoid microwaving, as it can make them soggy.
Conclusion
Oven baked hash browns are a versatile and healthier alternative to the traditional fried version. They offer the same crispy texture and delicious flavor with less oil and effort. Perfect for breakfast or as a side dish, these hash browns can be customized to suit your taste preferences and dietary needs. Whether enjoyed plain or with your favorite toppings, they are sure to be a family favorite.
FAQs
Can I use sweet potatoes instead?
Yes, sweet potatoes can be used as a substitute. They will offer a slightly different flavor and texture but are a great alternative.
How can I make these hash browns extra crispy?
For extra crispiness, ensure the shredded potatoes are well-drained and spread them in a thin, even layer on the baking sheet.
Can I prepare these hash browns ahead of time?
Yes, you can prepare the potato mixture ahead of time and refrigerate it until you’re ready to bake. The hash browns can also be baked and then reheated later.
What can I use instead of eggs in the mixture?
You can use flax eggs or chia eggs as a substitute for regular eggs to bind the hash browns together.
How do I prevent the hash browns from sticking to the baking sheet?
Using parchment paper or lightly greasing the baking sheet can help prevent sticking. Additionally, make sure to spread the mixture evenly and not overcrowd the sheet.
Oven Baked Hash Browns
Oven baked hash browns offer a healthier alternative to their fried counterparts without sacrificing taste or texture. Perfect for breakfast, brunch, or as a side dish, these hash browns are crispy on the outside and tender on the inside. Baking them in the oven allows for a deliciously golden finish while reducing the amount of oil needed. This method is not only easier and less messy but also more nutritious compared to traditional frying. Whether you’re serving them with eggs and bacon or as a base for a savory topping, oven baked hash browns are sure to be a hit at your table.
Ingredients
- 20 ounce bag hash brown potatoes
- 1 cup sliced green onions (optional)
- ½ cup Kraft grated parmesan cheese or real grated parmesan cheese
- 1 teaspoon kosher sea salt
- ½ teaspoon cracked sepepper
- 2 tablespoons olive oil
Instructions
Defrost the potatoes overnight in the fridge. This is a key step! If you forget, simply place the frozen bag of shredded potatoes into a bowl of cold water.
Spray your non-stick muffin tins with coconut oil non-stick spray.
Press potatoes really dry, this helps them crisp and avoids soggy hash browns. You can use a salad spinner to dry them, clean kitchen dish towels, paper towels, or a piece of cheese cloth. Squeeze to remove all the excess liquid. Dry them really well so you don't see much moisture. Again, the key to this recipe is you don't want much liquid in them.
Once defrosted and dry, transfer the potatoes into a large bowl, and add green onions, parmesan cheese, sea salt, cracked pepper, and olive oil. Stir until well combined.
Scoop into well-sprayed muffin tin, and distribute the potato mixture in each in an even layer. Press down just a little bit, this helps them form their shape and bake.
Bake 45 minutes at 400 degrees until crispy.
Store leftovers (if any!) in the fridge and reheat in the microwave. These make a great on the go breakfast for school or work and can be served with dinner too!
Notes
How To Make Hash Browns Ahead
The easiest way is to prep ahead. With minimal effort, you can serve homemade hash browns on the day of your party or Christmas morning.
Step 1: Fill the muffin tin to the top with the hash brown potato mixture, press with a spoon spatula to level the night before, and cover with plastic wrap. Keep in the fridge overnight.
Step 2: When you are ready to bake, remove the plastic wrap, pop in the oven to bake and bake 45-60 minutes at 400 degrees until crispy brown.
How To Store and Reheat
Store leftovers in the fridge in a sealed container and reheat in the microwave. These make great on-the-go breakfast items for busy mornings and can be served with dinner too. How good would these be with grilled steaks? Put leftover hash browns into a freezer-safe container.
Bring them to room temperature and reheat them in the microwave or in the oven on a baking sheet lined with parchment paper.
Air Fryer Hash Browns
Reheat your hash brown breakfast potatoes in your air fryer. To get them hot and crispy just preheat your air fryer to 370 degrees. Add the potatoes to the air fryer basket, and reheat for 3-5 minutes or until heated through.
Green Onions - These are optional, you can leave the green onions out and swap in onion powder if you like. The onions will darken due to the oven heat. They taste great but don't look so pretty. You could also add ½ teaspoon garlic powder to boost flavor.
Parmesan Cheese - A great addition, but you could substitute grated Romano or any cheese you like. Readers have left comments they love cheddar cheese and other cheese blends.
Sea Salt & Black Pepper - Simple seasoning for any good recipe.
Olive Oil - Crisps the potato edges, you can swap in vegetable oil.
How To Use Russet Potatoes To Get Crispy Hash Browns
1. Peel each larger size raw potato (Yukon), then shred using a food processor or the large side of a box grater.
2. Place into a bowl filled with a large amount of water right away as you grate them, so they don't turn brown.
3. Soak the shredded potatoes in cool water for at least 15 minutes, or overnight is even better. The water pulls out the excess starch from the starchy potatoes and helps you get those crispy edges you are craving!
4. Dry the potatoes in either a salad spinner or in a bowl with clean towels or paper towels. Removing the excess water and moisture helps to crisp the potatoes.
Nutrition Information:
Amount Per Serving: Calories: 80