Goodbye, frozen hash browns. Making them from scratch and baking them in the oven is a game changer.
Hash browns, a cherished morning favorite, originated in the United States during the 1800s. The dish emerged as a tasty way to use leftover boiled potatoes. The term “hash” comes from the French word “hacher,” which means to chop, perfectly describing how hash browns are prepared. Originally known as ” browned potatoes,” then hashed brown potatoes, it was later shortened to “hash browns.”
Hash browns became popular in diners and breakfast spots in the 1900s, becoming an essential part of the American breakfast tradition. Their crispy exterior and soft, flavorful interior make them a versatile and satisfying choice. Whether served with eggs and bacon or enjoyed on their own, hash browns cater to a variety of tastes.
The appeal of hash browns lies in their simplicity and flexibility. They can be made with a few ingredients: potatoes, oil, and seasonings. Many people add onions and peppers or mix in cheese and a touch of spice. In the Midwest, hash brown casserole is a potluck favorite. Consider hash browns, a simple culinary delight with American roots that can be enjoyed any time of the day.
This recipe, oven hash browns, reminds me of potato pancakes. They aren’t exactly the same, but they are quite similar. Both use simple ingredients to create a crunchy exterior and a tender interior. Growing up, Mom would serve potato pancakes with applesauce. And although I don’t enjoy applesauce on my oven hash browns, I do think a side of fried apples wouldn’t hurt.
The Secret To Perfectly Crisp Oven Hash Browns
The key to achieving crispy oven hash browns is using the right potatoes and paying attention to their moisture content. Russets are chosen for this recipe because their high starch level crisps up well. After rinsing, it’s essential to ensure the potatoes are dried thoroughly by squeezing them in a kitchen towel. If too much moisture is left, you will end up with mushy oven hash browns. Keep squeezing until you’ve gotten out as much moisture as possible, and you will have wonderfully crispy oven hash browns with a tender interior.
How to Make Ahead and Store?
Store leftover oven hash browns in a zip-lock food storage bag or airtight container in the refrigerator for up to five days. Oven hash browns freeze wonderfully as well. I find freezing them convenient since I can grab them premade to add to breakfast when we have company. I like to use freezer-safe zip-lock storage bags to do so. They last well in the freezer for up to six months.
Serving Suggestions
Of course, the first meal that comes to mind when serving hash browns is breakfast. That’s because, as Americans, we love hash browns for breakfast! You can enjoy them alone with your cup of coffee or serve up these crispy oven hash browns with a side of turkey bacon, fluffy pancakes, or yummy fried eggs. Hash browns also go wonderfully next to a frittata or breakfast casserole.
Now, it’s time to think outside the box. Don’t limit your oven hash browns to breakfast time. They are great at dinnertime as well! What meat first comes to mind when you consider potatoes? For me, it’s steak. Steak and potatoes don’t have to include the traditional style potato. Serve everyone a crispy oven hash brown next to their juicy steak. They also go great with roasted chicken or baked cod.
Oven Hash Browns
Ingredients
- 2 pounds russet potatoes peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Grate the peeled potatoes using a box grater or food processor with a grating attachment.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, mix the dried grated potatoes with olive oil, salt, pepper, garlic powder, and onion powder until well combined.
- Spread the potato mixture evenly on a baking sheet lined with parchment paper, pressing down slightly.
- Bake in the preheated oven for 20-25 minutes, then flip the hash browns over and continue baking for another 20-25 minutes, or until they are golden brown and crispy.
- Remove from the oven and serve hot.
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