Name: Crispy Baked Breakfast Hash Browns
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 4 medium-sized russet potatoes; 2 teaspoons salt; 2 tablespoons olive oil

hash brown

What type of potatoes are best for hash browns?

How can I make my hash browns more flavorful?

Can I bake my hash browns instead of frying them?

Do I need to peel potatoes for hash browns?

Can I use sweet potatoes for hash browns?

Do I have to use oil to cook hash browns?

How thin/thick should I make my hash browns?

These easy-to-make, 3-ingredient Crispy Baked Breakfast Hash Browns are the perfect addition to your breakfast or brunch menu. Serve them up with your favorite toppings and get ready for a wholesome and delicious start to your day!

Vegetarian

Paleo

Whole 30

Mediterranean

Vegan

Fresh Vegetables

gram

russet potato

Seasonings

salt

Oils

milliliter

olive oil

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamins

Riboflavin (B2)

Niacin (B3)

Vitamin B6

Choline

Iron

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Break the monotony of your breakfast routine with these Crispy & Cheesy Waffle-Styled Hash Browns. Made with freshly shredded potatoes, rich cheddar cheese, subtle hints of paprika, and a zing of lemon zest - they'll surely elevate your dining experience. Stay adventurous with your taste buds and don't forget to share your experience after making these scrumptious hash browns at home.

Crispy & Cheesy Waffle-Styled Hash Browns

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Crispy Hashbrown Waffles

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Golden Breakfast Hash Browns

Crispy Baked Breakfast Hash Browns

Produce

Baking Goods

https://s3.amazonaws.com/grocery-project/recipe_images/crispy-baked-breakfast-hash-browns-2703478-3.jpeg

Place the 4 russet potatoes in a large pot and cover them with cold water.

Bring the pot to a boil and cook the potatoes until they are just fork-tender, about 20-25 minutes.

Drain the potatoes and let them cool until you can handle them without burning yourself.

Preheat the oven to 425 degrees Fahrenheit.

Peel the potatoes, either with your hands or a potato peeler.

Grate the potatoes using the large side of a cheese grater, and place the grated potatoes into a large bowl.

Add 2 teaspoons of salt to the grated potatoes and toss until the salt is evenly mixed in.

Line a large baking sheet with parchment paper.

Use your hands to form the grated potato mixture into patties. Shape them according to your preference and make them about 1/4 inch thick.

Brush the top of each hash brown with a bit of the 2 tablespoons olive oil and sprinkle with additional salt if desired.

Bake the hash browns in the preheated oven until they are browned and crispy on each side, about 50 minutes, flipping them once halfway through.

Serve the hash browns with ketchup or avocado slices, or any other preferred topping. The recipe makes about 12 hash browns.

Crispy Baked Breakfast Hash Browns

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