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Crispy Oven-Baked Hash Browns
A simple, crunchy‑and‑tender hash brown side that’s baked in the oven. Using Yukon Gold potatoes with the skins on, a quick soak, thorough drying, and a precise amount of olive oil gives perfectly crisp edges and a fluffy interior. Serves as a hearty breakfast, brunch, or side for dinner.
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Critical Success Points
- • Soaking shredded potatoes removes excess starch for crispness.
- • Thoroughly drying the potatoes prevents sogginess.
- • Do not pack the potatoes on the sheet; keep them in a single thin layer.
- • Flip the hash browns carefully to avoid breaking them.
Safety Warnings
- • The oven and baking sheet become extremely hot; always use oven mitts.
- • Olive oil can splatter when tossed; avoid contact with eyes.
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