These 3 Ingredient Oven Baked Hash Browns are delicious rounds of crispy shredded potato and although usually deep fried, we have oven baked these healthy hash browns to keep them lighter. They are still just a crispy and with all the flavour, but you are saving a few calories.
I love hash browns! The only problem with hash browns is that they are usually fried when you order them in a restaurant and they are overly greasy and therefore not enjoyable.
They don't have to be fried and they taste just as good baked in the oven. They still get the same crispiness that comes from frying them, but without all the oil. So, you get to have an indulgent weekend breakfast that isn't really that indulgent.
For more quick breakfast ideas, try our quick Cottage Cheese Toast, easy Air Fryer Crumpets or our High Protein Scrambled Eggs.
Jump to:
Why You Will Love Them
- All the crispiness without frying
- Vegetarian, low carb, low calorie and gluten-free.
- Just 107 calories per serving
- A versatile breakfast, lunch or dinner
- Kids love them!
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes -
- Onion -
- Egg -
- Garlic granules -
More ingredient substitutions and variations can be found in the recipe card.
Step by Step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Grate the potato and onion on the large side of a box grater or in a food processor.
- Step 2: Put the grated potato and onion at the centre of a kitchen towel and squeeze out the excess liquid.
- Step 3: Put the mixture into a large bowl and add the egg and a little salt and pepper and garlic and combine.
- Step 4: Lightly grease a baking sheet and get handfuls of the potato mixture and shape into circles. Put them on the tray and gently flatten - the mixture should make 8 hash browns.
- Step 5: Bake for 15 minutes. Flip them over, pat them down and then cook for a further 20 minutes until they are crispy and golden brown.
Best Potatoes to Use
I usually go for waxy potatoes like Maris Pipers and Jersey Royals, as they tend to hold their shape better. However, if you want a super crispy hash brown, then go for a starchy potato like russet potatoes - they might fall apart, but what is stuck together will be nice and crispy. It really comes down to personal preference.
Serving Suggestions
These are a delicious breakfast item, so we like to serve them with a poached egg on top. Struggle to make poached eggs? Check out our tutorial on How To Make The Perfect Poached Egg. Another great addition to these is our Homemade Healthy Ketchup or our Healthier BBQ Sauce.
Storage
These will keep in the refrigerator in an airtight container for 2-3 days. To reheat, you can either fry in a little oil, reheat in the air fryer or put in the oven for a few minutes to warm through. Reheating these may reduce the crispy texture though.
Extra Tips
- You can add loads of different flavours to these hash browns. Give them a Mexican twist by adding Mexican seasoning. Give them a Spanish twist by mixing in some smoked paprika.
- Make a cheesy version by grating in some cheddar cheese.
- Try making them with sweet potatoes - cooking time may vary and they won't get quite as crispy, but it makes a nice change.
- You can make them extra crispy by adding them to a pan with a little oil for a minute each side just before serving.
- We served these with poached eggs and some wilted spinach, but they are great with scrambled eggs and wholemeal toast too.
Frequently Asked Questions
These are perfect for freezing! Because they take a little longer than the average breakfast to make, batch cook them and then freeze then in individual portions for a quick weekday breakfast. Hash browns don't just have to be for the weekend!
Once the hash browns have cooled down, you can either wrap them individually or you can stack them with baking paper in between each one and then put them in an airtight container. Simply take one out of the freezer as and when you need one and defrost fully before reheating.
More Breakfast Recipes
If you’ve tried this Baked Hash Browns, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Oven Baked Hash Browns
Ingredients
- 450 g (1 lb) Potatoes
- 1 Onion
- 1 Egg - whisked
- 1 teaspoon Garlic granules
- 1 pinch Sea salt and ground black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Grate 450 g Potatoes and 1 Onion on the large side of a box grater or a food processor.
- Put the grated potato and onion at the centre of a kitchen towel and squeeze out the excess liquid.
- Put the mixture into a bowl and add 1 Egg and 1 pinch Sea salt and ground black pepper and 1 teaspoon Garlic granules and combine.
- Lightly grease a baking tray and spoon the hash brown mixture onto the tray into 4 circular rounds.
- Bake for 15 minutes. Flip them over, pat them down and then cook for a further 15 minutes until they are crispy.
- Serve with topping of your choice.
Recipe Tips
- You can add loads of different flavours to these hash browns. Give them a Mexican twist by adding Mexican seasoning. Give them a Spanish twist by mixing in some smoked paprika.
- Make a cheesy version by grating in some cheddar cheese.
- Try making them with sweet potatoes - cooking time may vary and they won't get quite as crispy, but it makes a nice change.
- You can make them extra crispy by adding them to a pan with a little oil for a minute each side just before serving.
- We served these with poached eggs and some wilted spinach, but they are great with scrambled eggs and wholemeal toast too.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Linda says
Could you use frozen shredded potatoes if you thaw them?
Dannii Martin says
Yes, I don't see why not.
Adrian says
Just made a full English Breakfast for dinner tonight. First one in a few years (since Little Chef ones). Due to health reasons I can no longer fry, so oven baked was a lovely surprise.
Sitting here full up. Thanks from a happy expat Brit.
Dannii says
So glad you enjoyed them. The perfect addition to a full english.
alice ofei says
this recipe is so good! i made them in between online classes, they’re quick and easy to make!!
Dannii says
So glad you enjoyed them.
tasha says
fuckn amazing
Nikki says
And you eat with that mouth! You might want to consider expanding your vocabulary.
Just a few suggestions:
Absolutely amazing
Incredible
Outstanding
Beans says
Shut up, Nikki.
Bill says
Perfect. I use non stick pan, flip after 15, cook another 15 and serve with poached eggs on top
Dannii says
Yum! So glad you enjoyed it.
Simon says
Made these with my boys this morning. Really easy and really tasty. Thankyou.
Felicity LAnge says
hey can you change the amount of eggs in the recipe up the top aswell as the bottom. i think ive done things wrong
Susan says
The recipe says 2 eggs but the picture and video seems to show just one? I don’t want it to be too eggy tasting... looks so good though!
Dannii says
Sorry, the recipe should say 1 egg. It has been updated now :)
Beth says
Does it matter if I use a red onion instead
Dannii says
No, it will still work :)
Danielle Wolter says
I def wish this was something i was making for breakfast this morning. they sound incredible. I'll have to make them sometime.