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.
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 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.
You can eat these hash browns for breakfast with eggs on top or have them as a side dish.
Try making them with sweet potatoes - cooking time may vary and they won't get quite as crispy, but it makes a nice change.