Oven Baked Hash Browns

Craving that perfect diner-style hash brown experience at home? Get ready for golden-brown, crispy-edged potato perfection that’ll make your breakfast dreams come true. These oven-baked beauties deliver all the crunch without the fuss of stovetop cooking.

What makes these hash browns special is the double cooking method – you can choose between par-boiled potatoes for a softer interior or raw potatoes for maximum crispiness. Plus, baking them means you can make multiple servings at once, perfect for feeding a hungry breakfast crowd!

Ingredients

• 450g / 1 lb starchy potatoes (Maris Piper or Russet), peeled
• 1 large shallot or ½ large onion, finely grated
• ½ tsp salt, heaped
• Black pepper to taste
• Cooking oil or oil spray for baking

Steps

1. For softer-centered hash browns, parboil potatoes for 5 minutes, drain, and cool completely. For crispier results, use raw potatoes. The parboiling step creates a fluffier interior while maintaining the crispy exterior.
2. Using a food processor or box grater, coarsely grate your potatoes. Watch your fingers if using a manual grater – the last bit of potato should be discarded rather than risking injury.
3. Preheat oven to 180°C/355°F (raw potatoes) or 200°C/390°F (parboiled). The temperature difference is crucial – raw potatoes need lower heat to cook through without burning.
4. Combine grated potatoes with remaining ingredients. For raw potatoes, let mixture rest 10 minutes – this releases excess moisture. Skip this step for parboiled potatoes.
5. For raw potato mixture: Place in clean kitchen towel and squeeze thoroughly to remove moisture. Save the potato starch that settles in the bowl – it’s your secret weapon for crispiness! Break up any clumps with a fork.
6. Oil your baking sheet where each hash brown will go. Using an 8cm/3-inch ring mold, loosely pile mixture to just under 1cm/0.35-inch height. Don’t compress – loose packing ensures even cooking. Look for even distribution to the edges.
7. Bake raw potato hash browns for 20 minutes, parboiled for 10 minutes. Edges should be starting to brown. Carefully flip using a thin spatula, re-oil the sheet, and return for 15-20 minutes (raw) or 10-15 minutes (parboiled) until golden brown and crispy.

Smart Swaps

• Use sweet potatoes for a lower glycemic option (reduce cooking time by 2-3 minutes)
• Try zucchini mixed with potato (1:1 ratio) for lower carb content

Make It Diabetes-Friendly

• Use 70% potato, 30% cauliflower rice mixture (reduces carbs by 8g per serving)
• Add 1 tbsp ground flaxseed per serving to lower glycemic impact
• Serve with protein to slow glucose absorption
• Keep portions to one 3-inch hash brown per meal

Pro Tips

• Squeeze as much moisture out as possible – drier mixture = crispier results
• Let hash browns rest 2-3 minutes after baking for easier handling
• Use a metal spatula for flipping to maintain shape