Description
Here is a wonderful Crispy Baked Hash Brown recipe to add to the breakfast/brunch menu. These hash browns are crunchy on the outside, soft on the inside, and oh so delicious. My family loves potatoes, and these hash browns are a spectacular addition to a great breakfast.
Ingredients
Scale
- 2 1/2 pounds potatoes
- 1 tablespoon olive oil
- 2 teaspoons onion powder
- 1 1/2 teaspoon garlic powder
- 1 teaspoon dried dill
- 3/4 –1 teaspoon sea salt
Instructions
- Preheat oven to 400F
- Start by washing and peeling the potatoes. Shred the potatoes in a food processor, or if you do not have a food processor, use a box grater. Once grated, rinse the potatoes thoroughly until the water runs nearly clear and the excess starch is removed. Squeeze as much liquid out of the potatoes as possible. This is a crucial step for crispy hash browns.
- Add olive oil, onion powder, garlic powder, dill, and sea salt to the shredded and already squeezed potatoes. Stir to combine. It may be helpful to use your hands to be sure everything is thoroughly mixed.
- Using about 1/4 cup shredded potato mixture for each patty, place on a parchment-paper lined baking tray. If using a ring mold, press down the patty as much as possible before removing the mold. If you do not have a ring mold. Place 1/4 cup packed shredded potatoes on the lined baking tray. Press with a spatula.
- Bake for 30 minutes. Gently flip each round using a spatula. Return to the oven and bake for an additional 15-20 minutes.
- Serve with plant-based sour cream and fresh herbs.