Oven-Baked Hash Browns
This oven-baked hash browns recipe delivers crispy edges and tender centers using simple ingredients and an easy, hands-off method.
Equipment
- oven
- baking tray
- parchment paper
- Box grater or food processor
- mixing bowl
- spatula
Ingredients
- 2 1/2 pounds potatoes
- 1 tablespoon olive oil
- 2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried dill
- 3/4–1 teaspoon sea salt
Instructions
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- Wash and peel the potatoes, then shred them using a food processor or box grater.
- Rinse the shredded potatoes until the water runs nearly clear, then squeeze out as much liquid as possible.
- Place the dry potatoes in a bowl and add olive oil, onion powder, garlic powder, dill, and sea salt, mixing thoroughly.
- Measure about 1/4 cup of the mixture for each patty, place on the tray, and press firmly.
- Bake for 30 minutes, flip each patty carefully, then bake for another 15–20 minutes until golden and crisp.
- Serve warm with plant-based sour cream and fresh herbs.
Notes
For extra crispiness, make sure the potatoes are very dry before seasoning.
Avoid overcrowding the baking tray so heat circulates evenly.
Reheat leftovers in the oven to maintain texture.
Avoid overcrowding the baking tray so heat circulates evenly.
Reheat leftovers in the oven to maintain texture.
Nutrition
Calories: 140kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.6gSodium: 220mgPotassium: 620mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 1mg