Crispy Oven-Baked Hash Browns

Ingredients

• 3 pounds Yukon Gold Potatoes (scrubbed, skins left on, cut to fit processor)
• 6 tablespoons Olive Oil (extra virgin, measured)
• 1 teaspoon Table Salt (fine granules)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Scrub Potatoes

   Rinse the Yukon Gold potatoes under running water and scrub them thoroughly with a brush to remove any dirt.

   Time: PT5M

2. Cut Potatoes for Processor

   Slice the potatoes into quarters or smaller pieces so they will fit through the food‑processor feed tube.

   Time: PT2M

3. Shred Potatoes

   Attach the shredding disc to the food processor and run the potatoes through until all are shredded.

   Time: PT5M

4. Soak Shreds

   Place the shredded potatoes in a large bowl of cold water and let them soak for five minutes to release excess starch.

   Time: PT5M

5. Prepare Baking Sheet

   Lay a large baking sheet on the counter and spray it generously with vegetable‑oil spray.

   Time: PT2M

6. Drain and Rinse

   Lift the potatoes out of the soaking water, let the water drain, then place them in a colander and rinse briefly.

   Time: PT5M

7. Dry Potatoes

   Transfer the potatoes to a clean kitchen towel, wrap the towel around a handful, and squeeze firmly to remove as much moisture as possible.

   Time: PT5M

8. Season

   Place the dried shreds back into the large bowl, add 6 Tbsp olive oil, 1 tsp salt, and ¼ tsp pepper. Toss until every shred is evenly coated.

   Time: PT2M

9. Spread on Sheet

   Evenly spread the seasoned potatoes over the sprayed baking sheet, making sure they are not packed together.

   Time: PT2M

10. First Bake

    Place the sheet on the middle rack of a pre‑heated oven and bake at 450°F for 35 minutes.

    Time: PT35M

    Temperature: 450°F

11. Flip and Finish

    Using a spatula, flip the hash browns over in sections and return to the oven for another 6 minutes.

    Time: PT6M

    Temperature: 450°F

12. Final Season & Serve

    While still hot, sprinkle a little extra salt and pepper, then serve immediately.

    Time: PT1M

Nutrition Facts

Calories

500

Protein

5.5 g

Carbohydrates

82 g

Fat

17 g

Fiber

7 g

Ingredient Substitutions

• Instead of Yukon Gold Potatoes: Russet potatoes, Red potatoes
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Table Salt: Kosher salt, Sea salt
• Instead of Black Pepper: White pepper, Pepper blend

Equipment Needed

• Food Processor
• Shredding Disc (for food processor)
• Large Bowl
• Colander
• Clean Kitchen Towel
• Baking Sheet
• Vegetable Oil Spray Bottle
• Spatula
• Oven Mitts

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• For extra flavor, toss the shreds with a pinch of smoked paprika before baking.
• A light drizzle of melted butter right after the first bake adds richness without making them greasy.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to regain crispness.

Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑top bag; keep for up to 2 months. Reheat directly from frozen at 425°F for 15‑20 minutes.

Room temperature: Not recommended; potatoes will become soggy and may spoil.

Make-Ahead Tips

• Shred the potatoes a day ahead and keep them submerged in cold water in the fridge.
• The seasoned hash browns can be baked, cooled, and frozen before the final flip.