Baked Hash Brown Recipe
Crispy Oven Hash Browns are baked in muffin tins using frozen or real potatoes. This is the easy way to make perfect hash browns without spending time at the stove. Skip the traditional cooking method of frying in a large skillet altogether. Both sides and the bottom of each one have a crispy exterior. And no messy stovetop to clean.
Servings: 12
Calories: 80kcal
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!
Video
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.What Types Of Potatoes Can I Use For Hash Browns?
Shredded Potatoes - You can use fresh white potatoes or frozen hash brown potatoes available in any of your local grocery stores. You really want starchy fresh potatoes, varieties like Russet or Idaho. The Simply Potatoes Shredded Hash Browns (brand) are dry out of the package saving a step. You will find these in the egg section of your store, and they are unfrozen. This recipe is not sponsored by Simply Potatoes, I just really like their products. Ore-Ida Shredded Hash Brown Potatoes are another popular brand of breakfast potatoes. PRO TIP: Frozen shredded potatoes need all the ice and water removed so they crisp up when baking. 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
Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 269mg | Potassium: 162mg | Vitamin A: 120IU | Vitamin C: 5.4mg | Calcium: 57mg | Iron: 0.6mg