Weekend Baked Hash Browns
Transform your weekend breakfast or brunch routine with these irresistibly crispy and flavorful Weekend Baked Hash Browns! Made with perfectly seasoned russet potatoes, garlic and onion powders, and a touch of butter and olive oil for that golden, crunchy finish, this easy recipe is baked to perfection in your oven—no frying required. For an elevated twist, sprinkle Parmesan cheese into the mix or garnish with fresh chives for a hint of brightness. With just 15 minutes of prep and a hands-off baking process, this deliciously hearty dish serves four and pairs beautifully with eggs, bacon, or your favorite brunch favorites. Whether you're hosting a leisurely morning or meal-prepping for the week, these baked hash browns are a versatile, satisfying choice! Keywords: baked hash browns recipe, crispy oven hash browns, weekend breakfast ideas, easy brunch recipes.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Parmesan (optional)
- 2 tablespoons Chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Peel the potatoes and grate them using a box grater or a food processor with a grating attachment.
Place the grated potatoes in a large bowl filled with cold water. Swish them around to remove excess starch, then drain and repeat once more with fresh water.
Transfer the grated potatoes to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible, ensuring the potatoes are dry for crispy results.
In a large mixing bowl, combine the dried potatoes, melted butter, olive oil, garlic powder, onion powder, salt, and black pepper. If desired, mix in the Parmesan for extra flavor.
Spread the potato mixture evenly onto the prepared baking sheet, pressing it down slightly to create an even layer. Pat it firmly so it holds its shape while baking.
Bake in the preheated oven for 25 minutes. Then, use a spatula to gently flip sections of the hash browns and bake for an additional 15-20 minutes, or until golden brown and crispy.
Remove from the oven and let cool for a few minutes. Garnish with fresh chives, if desired, and serve hot.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 8.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 242 mg | 19% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3661 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
