I love hash browns, but I’ve never liked making them. I’ve tried various recipes over the years yet never stumbled on one I was happy with.
Of course the process of making hash browns is fairly straightforward. You grate potatoes and fry them.
As I fried them it was always hard to keep from burning some parts while leaving other parts undercooked. Likely my issue was impatience. I’m always in a hurry and trying to hurry along the hash browns never quite worked out for me.
Recently I was planning supper around biscuits and fried pork tenderloin and thought boy some hash browns and eggs would go great with this meal. Not wanting to invest the time for standing over a pan of hash browns I was dilly dallying over deciding what kind of potatoes to make when I thought of searching for a recipe for oven hash browns.
I found several, but this one is the one I went by. I liked the simplicity of the recipe and after I read the instructions I made it even simpler. You can jump over to the recipe for more precise measurements.
Grate potatoes or run through a food processor. I use my box grater. Rinse potatoes several times in water to get rid of some of the starch. If I plan a head I let mine sit in water while I prepare other things, but rinsing works too.
Drain potatoes and squeeze out excess water by grabbing a handful and squeezing.
Add melted butter and olive oil to bowl of well drained potatoes and toss well.
Pour potato mixture out onto parchment paper lined baking sheet and season to taste.
Cook at 400 degrees for 15 minutes on lowest rack of oven and then move to upper rack for 15 more minutes of cooking.
They turn out so good! I think the parchment paper is key in this recipe, it really keeps the potatoes from sticking. You could add any seasoning you like, or even cheese, but I just use salt and pepper.
Last night’s video: Cold March Work Day, Sadness of the Mill Closing, & the Miracle of Chainsaws.
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I made these and they were a hit!!
Carbohydrates are a no-no for me, but I do occasionally splurge. I’ll try this recipe the next time I do.
Do you know about cooking bacon in the oven? Have you ever tried putting bacon in a plastic bag with flour and shaking until you get a good coating before putting the bacon in a pan and then the oven? I think I could do the hash browns and the bacon at the same time.
Thanks for the idea.
My husband loves them but I get the ones already made and throw them in the oven or airfryer. Fast and easy.
Oh yes Miss Tipper, I love hash browns pretty much any way they are prepared. That sounds like a mini feast you prepared for supper and I know y’all enjoyed it. Thank you.
Hi,
This recipe sounds like a winner for me too. There is nothing in the world more
aggravating than cleaning out the frying pan with burnt hash browns in it.
I don’t grate mine up. I can never find the grater but I cut them up as fine as I can with
the paring knife and fry them in olive oil. The few we manage to scrape out taste really good
with ketchup. BUT, your method sounds so much better. Thanks for sharing. Kathy Patterson
I’ll have to try that recipe because I always struggle with them too. They’re either like you described or mush. Thanks.
I love hash browns! Like you, I burn part of mine, while the other part of it is undercooked, or all of it sticks to the pan no matter what skillet or fat I use. The same with fried potato slices. It is so sad and disappointing because when potatoes are on the menu – that is what I look forward to the most!! Thank you for the recipe here – I will definitely give it a try!!
Donna. : )
I love hash browns too! That recipe sure looks simple and tasty. We’ll have to try it out.
The hash brown potato recipe looks great but the original instructions on the website you linked looked harder than the simple instructions you gave. I’ll try the oven hash browns by your instructions. The easier a recipe is that taste good, then I’m more likely to make it.
You make me want some.
I have long wanted to try different seasoning mixes on hash browns such as Italian seasoning or Old Bay or whatever. Your recipe find looks like the right start. I’m just not enough of a cook to know how to do it to get a coating. But I expect if restaurant chains whose bread and butter is French fries had specialty seasonings offerings they would be really popular. The chili-loving folks would like powdered cayenne. The bbq lovers would like smoke.
Sounds easy and delicious!
Tipper, this is a very good idea and who doesn’t like hash browns? The oven can be a life saver at times and why stand over a skillet instead of using the oven? They say necessity is the mother of invention and the oven hash browns prove it! Your dinner sounded really delicious too! Thanks for all the useful tips, Tipper. They keep me on my tippy toes in tip top shape! Lol Have a great day, lady friend!
Like you, I have always struggled with making shredded hashbrowns. This sounds like a great recipe!
Tipper, what was the word you used when describing how the strong wind blew your hair? It sounded like “pal” but I couldn’t quite get it.
Ann-I think you’re asking about the word howled 🙂
Hi,
Yes, the wind here in the Blue Ridge has really howled the last few nights. Our yard looks like a hurricane has gone through. Kathy Patterson
I’ll be trying this recipe because I’m not satisfied with how I fry hashbrowns either. And since you mentioned biscuits- I tried your recipe of 2:1 self-rising flour and heavy cream. They were beautiful- tall, fluffy, brown on top and they tasted as good as they looked. My daughter kept saying they tasted like fast food biscuits which she meant as a compliment. I used my Mamaw’s biscuit cutter which is an old, small can- maybe the diameter of a tomato paste can, but shorter. Thank you for sharing.
Thank you for finding this recipe! We love hash browns, but with my husband eating very, very low fat and the vast majority of the time no fat, due to heart disease, I can reduce the fat content even more from this recipe and he can enjoy his hash browns!
Have gotta try your way, I grate, rinse and press dryish on a paper towel. I don’t use a non-stick pan, use a small amount of butter and when done on one side, flip and finish frying, You way sounds soooo easy. Thanks for the tip. Loved the video of your guys helping Corie and Austin. Family time, is the best time. God Bless.