Ingredients
Scale
- 2 large russet potatoes, peeled and shredded
- 1/4 cup finely chopped onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C). Spray a baking sheet with cooking spray.
- Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is crucial for achieving crispy hash browns.
- In a large bowl, combine the squeezed potatoes, chopped onion, olive oil, garlic powder, smoked paprika, salt, and pepper. Mix well to ensure everything is evenly distributed.
- Spread the potato mixture in an even layer on the prepared baking sheet. Press down gently to compact it.
- Bake for 20-25 minutes, or until the hash browns are golden brown and crispy, flipping halfway through for even browning.
- Remove from oven and serve immediately. Enjoy as a side dish or part of a complete breakfast!
Notes
For extra crispy hash browns, broil for the last 1-2 minutes, watching carefully to prevent burning. Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for best results. Add a pinch of cayenne pepper for a little heat. Serve with ketchup, hot sauce, or your favorite dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg