Crispy Baked Hash Browns
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Are you craving crispy hash browns but want to skip the frying? These baked hash browns are the answer! You can make golden, crunchy hash browns in your oven with just a few simple steps. This recipe yields 12 tasty potato rounds that are perfect for breakfast or brunch.
The key to getting your hash browns crispy is removing excess starch and moisture from the potatoes. You’ll shred and rinse the potatoes, then squeeze out as much liquid as you can. Seasoning with onion powder, garlic powder, and dill adds great flavor. Pop them in a hot oven, flip once, and you’ll have delicious hash browns to serve in about 45 minutes.
Exact Ingredients List
Here’s what you’ll need to make these tasty crispy baked hash browns:
- 2 1/2 pounds potatoes
- 1 tablespoon olive oil
- 2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried dill
- 3/4 to 1 teaspoon sea salt
This recipe makes 12 round hash browns. You can easily double or triple the amounts if you’re cooking for a crowd.
Remember to wash and peel your potatoes before shredding them. A food processor works great for this, but a box grater will do the job too.
Don’t forget to rinse and squeeze out excess water from the shredded potatoes. This step is key for getting that perfect crispy texture.
You’ll mix all these ingredients together before shaping and baking your hash browns. Get ready for a delicious, crispy breakfast treat!
Instructions
Start by preheating your oven to 400°F. Wash and peel 2 1/2 pounds of potatoes. Shred them using a food processor or box grater.
Rinse the shredded potatoes until the water runs clear. This removes excess starch. Squeeze out as much liquid as you can – it’s key for crispy hash browns!
Mix the potatoes with 1 tablespoon olive oil, 2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, 1 teaspoon dried dill, and 3/4-1 teaspoon sea salt. Use your hands to combine everything well.
Line a baking sheet with parchment paper. Scoop 1/4 cup of the potato mix for each hash brown. Press them down with a spatula or use a ring mold if you have one.
Bake for 30 minutes, then gently flip each hash brown. Bake for another 15-20 minutes until they’re golden and crispy.
Serve your crispy hash browns hot! They’re great with plant-based sour cream and fresh herbs. Enjoy your tasty breakfast treat!
Possible Substitutes List
If you want to try something different from traditional hash browns, there are tasty options to mix things up. Here’s a list of substitutes you can use:
- Sweet potatoes: Shred and prepare them the same way as regular potatoes for a colorful twist.
- Zucchini: Grate and squeeze out excess moisture before cooking.
- Cauliflower: Rice it in a food processor and pat dry before frying or baking.
- Turnips: Peel and shred for a lower-carb alternative.
- Butternut squash: Grate and cook for a slightly sweet flavor.
You can also try these veggie combos:
- Carrot + parsnip
- Rutabaga + apple
- Broccoli stem + onion
For a protein boost, add some scrambled tofu or chickpea flour to your veggie mix. These subs work great in the oven too. Just adjust cooking times as needed since some veggies cook faster than potatoes.
Remember to season your substitutes well. The spices in the original recipe (onion powder, garlic powder, dill, and salt) work nicely with most veggie options. Feel free to get creative and add your favorite herbs or spices!
How To Make It Diabetes-Friendly
To make these hash browns more diabetes-friendly, you can try a few simple tweaks. First, use sweet potatoes instead of regular potatoes. Sweet potatoes have a lower glycemic index and more fiber.
Cut the amount of potatoes in half and add grated cauliflower to bulk up the recipe. This will lower the carb count while adding nutrients.
Use less oil by spraying the baking sheet with cooking spray instead of adding oil to the mixture. This cuts down on fat and calories.
Add some protein to balance out the carbs:
- Mix in 1/4 cup egg whites
- Sprinkle with 2 tablespoons hemp seeds
Boost the flavor without extra sodium:
- Double the onion and garlic powder
- Add 1 tsp paprika and 1/4 tsp black pepper
Make smaller portions by using 2 tablespoons of mixture per hash brown instead of 1/4 cup. This gives you more control over your serving size.
Pair your hash browns with eggs or Greek yogurt for added protein. Skip high-carb toppings like ketchup and opt for salsa or herbs instead.
Tips, Tricks & Storing
To get super crispy hash browns, make sure you squeeze out as much liquid as possible from the shredded potatoes. You can use a clean kitchen towel or cheesecloth for this step.
For extra flavor, try adding some finely chopped onions or bell peppers to the potato mixture. Just be sure to pat them dry first so they don’t add extra moisture.
Don’t stack the hash browns on top of each other when baking. Spread them out in a single layer with space between each patty for the best crispiness.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in a preheated oven at 350°F for about 10 minutes until they’re hot and crispy again.
For a time-saving trick, you can shred the potatoes the night before. Just cover them with cold water and store in the fridge. In the morning, drain, rinse, and squeeze dry before seasoning and baking.
Experiment with different seasonings to change up the flavor. Try adding some paprika, cayenne pepper, or your favorite herb blend to the mix.