Oven Baked Hash Browns
These Oven Baked Hash Browns are delicious pieces of crispy shredded potato and are not an everyday breakfast item, but one we like to enjoy at the weekends or when I have a big day ahead.
Servings: 4 people
Calories: 107kcal
Ingredients
- 450 g 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.
Notes
- 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.
Nutrition
Serving: 2hash browns | Calories: 107kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 82mg | Sodium: 33mg | Potassium: 92mg | Fiber: 2g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 0.5mg
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