This self-made Rosti are baked until they are perfectly crispy! It’s an easy, no-fuss method that tastes amazing.
do you like hash browns You haven’t lived until you’ve tried homemade hash browns. That’s right, the kind made from real potatoes, not frozen out of the bag. The standard method uses a skillet and gets nice and crispy. But here’s the thing: you can only make a pound of potatoes at a time. You should also keep a close eye on the pan during the booking process. So why not Baked hash browns? This method is easy, hands-free, and you can double the potatoes: perfect for a crowd or just larger portions. They come out incredibly crunchy and salty to perfection!
Baked Hash Browns Ingredients
The ingredients for baked hash browns are super simple. Actually, you only need 3 ingredients except salt and pepper. Here’s what you need:
- red potatoes: The potato variety is important here! Be sure to use red potatoes (or another starchy variety of potato). They have just the right amount of crunch and the expected Rösti taste.
- olive oil
- garlic powder
- Kosher salt & black pepper
Tip: Soak the potatoes briefly before cooking
Here’s a tip for the best hash browns in the oven: soak the potatoes! We use this trick in our Perfect Seasoned Fries and Home Fries. It gives the potatoes just the right texture so they don’t get mushy. Soak them in a bowl of cold water for just 2 minutes before popping them in the oven.
Point: Be sure to drain and pat dry total before cooking! You don’t want residual moisture in the potatoes making them mushy. More details in the recipe below.
Roast the hash browns in the oven… without stirring!
Another tip for baked hash browns: you don’t even have to stir them in the oven! This is not only easier, but also ensures super crispy hash browns. There are two ways to prepare your baking sheet for hash browns before baking:
- Brush the baking sheet with oil. This results in the crispiest hash browns! Although it looks like they might stick to the pan, once fully baked, they become so crispy that they immediately peel off.
- use parchment paper. You can also line the sheet with parchment paper: it makes cleaning easier! The hash browns are always very crispy.
- Do not use silicone baking mats! These types of mats tend to soften vegetables. Avoid using them!
How to double the recipe for a crowd
Are you serving a large crowd? You can double the recipe for these baked hash browns. But it’s not as simple as doubling the recipe. There are two important things you need to know:
- Halfway through cooking, turn the baking sheets over on the racks. I don’t know about you, but our oven is pretty uneven. The bottom basket cooks much faster than the top one. Place the baking sheets halfway down the inverted racks to counteract this.
- Cook longer! Here’s a trick we learned the hard way: Increasing the amount of food in the oven decreases airflow. It will take longer to bake two baking sheets of hash browns than just one, especially if you want them to be nice and crispy. Watch it and adjust it according to your oven.
What to serve with baked hash browns
Hash Browns are a fantastic side dish for breakfast or brunch: perfect with eggs and vegan breakfasts. They’re also perfect for entertaining when you’re cooking up a fancy brunch. Here are some things you can serve with it:
- Fried or Poached Egg: Prepare eggs to order while the hash browns cook.
- Scrambled eggs: Try this breakfast of scrambled veggies, fluffy eggs, perfect scrambled eggs, or scrambled eggs and cheese.
- Scrambled eggs with tofu: This Easy Tofu Scramble tastes magically like eggs…but it’s plant-based.
- Frittata: These vegetarian mini frittatas are perfect for breakfast or an elegant brunch: prepare them in advance to free up the oven. Or try this superb spinach and feta frittata.
- Quiche or savory cake: Make this spinach quiche or tomato pie ahead of time and serve with hash browns.
This recipe for baked hash browns is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
These homemade hash browns are baked until perfectly crispy! It’s an easy, no-fuss method that tastes amazing.
- 4 medium red potatoes (2 Pound Sterling)*
- ¼ cup olive oil
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- Preheat an oven to 450 degrees Fahrenheit.
- Quickly grate and dip the potatoes: Wash the potatoes, leaving the skin on. Use the large side of a square grater or the large grater blade of a food processor to grate the potatoes. Place the grated potatoes in a large bowl and fill with cold water. Tilt the bowl to drain the starchy water, then refill it. Stir the potatoes to release the starch, then soak them for 2 minutes.
- Drain potatoes and season: Drain the grated potatoes in a colander, squeezing the handles to remove as much liquid as possible. Place the potatoes in a bowl and toss with the olive oil, kosher salt, garlic powder, and ground black pepper.
- Boil potatoes: Line a baking sheet with parchment paper or brush with olive oil. Add the potatoes in a single layer. Bake for 25-30 minutes, without stirring, until golden and crispy on the bottom and cooked through (exact time depends on your oven). Peel off the leaf with a spatula and serve.
Remarks
*If cooking for a crowd, you can double this recipe and fry 2 pans at once. Make sure to change racks halfway through cooking to ensure more even cooking. You’ll also need to cook them a few more minutes to crisp them up (since adding surface reduces airflow).
- Category: garnish
- Method: Cooked
- Kitchen: American
- Diet: vegan
Keywords: Baked hash browns, baked hash browns, homemade hash browns
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