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.
Dean Johnson says
Love hash browns, thanks for sharing.
Shashi at SavorySpin says
I love hash browns but don't make them often because of the fry factor so you bet am gonna have to try these!
Danielle Wolter says
Loving the idea of oven baked hash browns! I do like the unhealthy ones quite a bit, but the option to make healthy ones is awesome! Totally trying :-)
Katherine Hackworthy says
Hash browns are a really tasty addition to a hearty breakfast. I much prefer them oven cooked, they are deliciously crispy and much less greasy. A great recipe for an easy to make favourite.
Mary Bostow says
Wow, now it's my favorite breakfast! It look so yummy! I want to try it immediately. Wonderful combination of ingredients.
Diana says
This looks much better than fried hashbrowns, and easier too. Perfect for a Sunday brunch!
Nicole Tingwall says
Wishing I had this for breakfast today!! They look delicious!
Jessica Formicola says
These hash browns would be perfect for Sunday brunch!
Valentina says
My family loves hash browns so I've made them a lot -- but, never in the oven. Such a great idea. Totally doing it this way next time. :-)
Jen says
I love hash browns with pork belly. Love that they are oven baked- way less mess.
Lauren Vavala @ DeliciousLittleBites says
These hash browns are how I want to start my day...every day! Yum!
Lynne says
These sound great. When you make them in advance, do you bake them and then freeze them? I assume you then de-frost them and just heat them up?
MARY says
Just started to eat healthy and ur recipes r just class. Thank you
Chloe says
Yum, you've inspired me to go and make some of these right now, perfect brunch!
Jacqueline Meldrum says
I always think hash browns are so disappointing when they are included in a hotel' breakfast, but homemade are a different story.