Ingredients
Scale
- 4 medium sized russet potatoes
- 2 teaspoons salt
- Olive oil, about 2 tablespoons
Instructions
- Place the potatoes into a large pot and cover with cold water. Bring potatoes to a boil and boil until just fork tender, 20-25 minutes. You want there to be a little give in the middle so you can still grate them on a cheese grater.
- Pre-heat oven to 425 degrees Fahrenheit. Drain the potatoes and let cool until you are able to handle them without burning yourself. Peel the potatoes either with you hands (the skin will come off easily) or with a potato peeler. Grate the potatoes, using the large side of the cheese grater, and place grated potatoes into a large bowl. Add salt and toss the potatoes until it is evenly mixed in. I used about 2 teaspoons but you can salt to taste if you would like.
- Line a large baking sheet with parchment paper. Use your hands to form the potatoes into patties. You can do whatever shape and thickness you like. I prefer them to be about 1/4 inch thick. Brush the top of each hash brown with a small amount of olive oil and sprinkle with salt. Bake hash browns until browned and crispy on each side, about 50 minutes, flipping once.
- Enjoy with ketchup or avocado slices, if desired. Recipe makes about 12 hash browns depending on how thick you make them.
Notes
-Hash browns can be made ahead of time and frozen for up to a month. Make sure to freeze them before baking them and place parchment paper between each hash brown so that they don’t stick together.
-You can also adjust the recipe amounts if you want to make a huge batch of these or if you just want to make a few.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Breakfast, Gluten Free, Vegan
