Homemade Hashbrowns

Citrus Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Oat Free, Paleo, Pescatarian, Soy Free, Vegan, Vegetarian

151 Calories | 3g Protein | 25g Carbs | 5g Fat | 3g Fiber | 1g Sugar

40 minutes | 6 servings

These crispy, golden hashbrowns are everything you want in a breakfast side: crunchy on the outside, tender on the inside, and seasoned just right with oregano and black pepper.

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Why You'll Love This

They're shockingly easy to make with just a handful of ingredients you probably already have, and they bake hands-free in the oven while you handle the rest of breakfast. No standing over a hot skillet flipping individual patties, which is perfect for those mornings when hot flashes make the stovetop your personal arch nemesis.

The Nutrition Profile

Each serving delivers 25 grams of complex carbohydrates from whole russet potatoes, providing steady energy without the crash that comes from sugary cereals and other processed breakfast options.

Potatoes are also a good source of potassium (about 600mg per medium potato), which supports healthy blood pressure and muscle function. You're also getting vitamin C and B vitamins, particularly B6, which plays a role in energy metabolism. Basically, complex carbs FTW.

The olive oil adds healthy monounsaturated fats which are known to promote heart health by helping to lower bad cholesterol levels and reduce the risk of heart disease. You’re also getting 3g of fiber and 3g of protein, which is pretty good for a simple side dish.

The Ingredient List

This recipe keeps things simple: russet potatoes, extra virgin olive oil, sea salt, black pepper, and oregano. Russets are the way to go here because their high starch content creates that perfect crispy exterior. You'll need to peel and grate them, then rinse until the water runs mostly clear to remove excess starch.

Feel free to zhuzh them up a bit too by adding garlic powder, onion powder, or fresh herbs. Fresh rosemary or thyme would be delicious or try smoked paprika for a different vibe. If certain seasonings have started triggering heartburn or digestive issues, you can keep these super simple with just salt and pepper and they'll still be fantastic.

The Practical Stuff

These hashbrowns keep well in the fridge for up to three days, making them perfect for meal prep. Even better, they freeze like a dream. Cool them completely, freeze on a tray until firm, then pack into a freezer-safe container or bag for up to three months. Reheat in the oven or air fryer to bring back that crispy texture.

You'll need a box grater (or food processor with a grating attachment), a fine mesh sieve for rinsing, and a mason jar lid for shaping. That's it. Make a double batch when you have the energy and toss them in the freezer for future you.

The Method

Start by preheating your oven to 450°F and lining a baking sheet with parchment paper. BUT! Make sure the parchment paper you use is safe to use at that temperature. There are a lot of them out there that are only safe to 425°F. In that case, grab a baking mat. You could also line with aluminum foil, but if you do, check on them more often as they may cook faster.

Peel and grate your potatoes, the rinse in a fine sieve until the water runs mostly clear. This removes the excess starch that can make them gummy instead of crispy. Don’t skip this step!!!

Here's the secret to perfect hashbrowns: squeeze out as much water as possible. Grab a handful at a time and really wring it out over the sink. The drier your potatoes, the crispier your hashbrowns. Toss the squeezed potatoes with olive oil, salt, pepper, and oregano.

To shape them, pack a mason jar lid firmly with about 1/3 cup of the potato mixture. Flip it over and gently tap out the hashbrown. This creates uniform rounds that cook evenly. Arrange them on your prepared baking sheet and bake for 20 to 25 minutes, flipping halfway through. You're looking for golden brown and crispy. If they're not quite crispy enough at 25 minutes, give them a few more minutes. Every oven is different, so use your eyes and nose on this one.

Why This Works

These homemade hashbrowns deliver crispy homemade hashbrowns without the preservatives and excess sodium in frozen versions. They're hands-off enough to make on low-energy mornings, and they freeze beautifully so you can batch cook when you're feeling good. Plus, baking them means not standing over a hot stove, which let’s be real, most of us don’t want to do even if we aren’t having hot flashes!

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