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Breakfast Hash Browns with Dill

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  • Author: Chef Ani
  • Yield: Serves 4-6 1x


If you love a savory breakfast item and you’re looking for a golden delicious hash browns with all the crispy elements, look no further.


  • 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.