What is traditionally the main ingredient in hash browns?

Potatoes are traditionally the main ingredient in hash browns. They are usually either shredded or diced (like this breakfast potatoes recipe).

How to cook breakfast potatoes that are crispy?

This recipe is the perfect way to make golden brown crispy baked hash browns from scratch! It’s simple, easy, and delicious! The more brown your breakfast potatoes are, the crispier they will be. Keep an eye on them to prevent burning in the last few minutes!

Should you boil potatoes before frying them or roasting them?

Boiling isn’t necessary for this breakfast potatoes recipe. Simply dice the potatoes and coat them in olive oil, and you’re ready to bake them.

How long are cooked break potatoes good for?

Store cooked breakfast potatoes for several days in the refrigerator. Reheat them in a cast iron skillet with a bit of coconut oil to help re-crisp them, and add any toppings you like!

The Best Crispy Oven-Roasted Breakfast Potatoes

Oven Roasted Hash Browns

Large cooking sheet, with a parchment paper covering, filled with uncooked sliced potatoes, green peppers and white onions. Text overlay Oven Roasted Hash Browns.

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5 from 4 reviews

Crispy golden breakfast potatoes make the perfect breakfast on their own or as part of a breakfast bowl. Super frugal and easy to make multiple batches, so you can enjoy a hearty and delicious breakfast all week long.

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Yield: 3 servings 1x
Category: Breakfast
Method: Oven
Cuisine: American

Ingredients

Scale

2 medium/large potatoes (I used russet)*
1 onion
1 bell pepper (any color)
2 Tbsp olive oil, divided
salt
pepper
garlic powder (optional)

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Instructions

Preheat the oven to 400F and line a cookie sheet with parchment paper.
Dice potatoes so that they’re all about ½” in size. Spread evenly in a single layer on parchment paper. Drizzle with 1 Tbsp olive oil.
Roast in the oven for 30 minutes, turning half way through.
Meanwhile, dice onion and pepper to the same size as the potatoes.
When the timer goes off, toss the onions and pepper with the potatoes. Drizzle the remaining 1 Tbsp olive oil over the vegetables. Season liberally with salt and pepper and roast for another 20 minutes.
Potatoes are done when they are mostly golden brown in color.

Notes

*I make 2 potatoes for my husband when he’s on the Whole30. If you’re making this for the ordinary eater, this will serve two. You can easily double, triple or quadruple this recipe as desired using the same potato-onion-pepper ratio. Leftover reheat well in a cast iron skillet.

Nutrition

Calories: 277

Find it online: https://dontwastethecrumbs.com/oven-roasted-hash-brown-recipe/