I don’t know about you, but I love something savory in the morning. These breakfast dill hash browns are a wonderful addition to the morning meal. You can flavor them in so many different ways. Today I am using dill, but there are so many other herbs that also pair well with potatoes. The trick to these amazing hash browns is rinsing the starch out before baking the potatoes. Give these delicious hash browns a try, they are much better and healthier than those you may find at a diner.Print
Breakfast Hash Browns with Dill
- Yield: Serves 4–6 1x
- 3 pounds organic golden potatoes
- 1 tablespoon dried dill
- 1 tablespoon granulated onion powder
- 1 tablespoon garlic powder
- 1 tablespoon olive oil or vegan margarine (optional)
- 2 teaspoons salt
Preheat oven to 400 F.
Rinse, peel, and quarter potatoes.
In a food processor, with the shredder attachment, shred the potatoes.
Add shredded potatoes to a colander, rinse until water runs clear.
Let drip dry for a couple of minutes. Squeeze the water out as much as possible. Transfer shredded potatoes to a large bowl. Add the remaining ingredients. Stir well to combine. Add the seasoned potatoes to a sheet pan (use baking paper or silicon mat to prevent sticking).
Bake at 400 for 30 minutes. Stir slightly, bake an additional 5-10 minutes.
Rinsing the potatoes removes the starch, and the hash browns are much better in texture.