Are you tired of soggy, disappointing hashbrowns that never quite hit the mark? Get ready to revolutionize your breakfast game with Jody's Oven Baked Hashbrowns - a foolproof recipe that transforms humble potatoes into a crispy, golden masterpiece that will have everyone begging for seconds! This simple yet game-changing method guarantees restaurant-quality hashbrowns right from your own oven, with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and grated
- 1 onion, finely chopped
- 1 cup shredded cheese
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and generously grease a large baking sheet or 9x13 inch baking dish with cooking spray or additional butter.
- After peeling the potatoes, use a box grater or food processor to grate them into fine, uniform shreds. Immediately place the grated potatoes in a large bowl of cold water to prevent browning and remove excess starch.
- Drain the potatoes thoroughly and spread them on a clean kitchen towel. Pat the potato shreds completely dry, removing as much moisture as possible to ensure crispy hashbrowns.
- Finely chop the onion into small, uniform pieces to distribute flavor evenly throughout the hashbrowns.
- In a large mixing bowl, combine the dried potato shreds, chopped onion, melted butter, salt, and pepper. Toss gently to ensure even coating.
- Spread the potato mixture evenly on the prepared baking sheet, creating a thin, uniform layer about 1/2 inch thick.
- Bake in the preheated oven for 25 minutes, then remove and sprinkle shredded cheese evenly across the top.
- Return to the oven and continue baking for an additional 15-20 minutes, or until the edges are golden brown and crispy and the cheese is fully melted.
- Remove from the oven and let rest for 5 minutes to allow the hashbrowns to set and cool slightly.
- Cut into squares or sections and serve hot as a delicious breakfast or side dish.
Tips
- Moisture is the enemy of crispy hashbrowns! Take extra time to thoroughly dry your potato shreds using a clean kitchen towel or paper towels.
- Use starchy potatoes like Russet for the best crispy texture and golden-brown results.
- Don't skip the cold water bath after grating - this helps remove excess starch and prevents discoloration.
- For extra crispiness, spread the potatoes in a thin, even layer on the baking sheet.
- Feel free to experiment with additional seasonings like garlic powder, paprika, or herbs to customize your hashbrowns.
- Let the hashbrowns rest for a few minutes after baking to help them set and make cutting easier.
- For a healthier version, you can reduce the butter or substitute with olive oil.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
