Baked Hashbrowns

We love your typical breakfast foods like waffles, pancakes, eggs, hash browns etc, but most days we don’t have time to make an elaborate breakfast, so we stick to things we have one hand, or faster foods like granola, green smoothies, toast or oatmeal for the everyday. Sunday is generally the only day of the week that we actually have time and want to make a big breakfast, but that being said, this year we have church at 9am(it changes each year) and often times Scott has meetings before church so we’ve made it a weekly tradition to have breakfast for dinner on Sundays.

Home made, baked hash browns are one of the breakfast items we make frequently (feel free to search my ‘recipe’ tab for more of our favorite breakfast recipes). For our family of 7, we usually use 2-3 large russet potatoes which we peel and cut into 1/2 inch cubes, sprinkle with oil and spices and cook for about half hour until they’re golden brown on the edges (I LOVE crispy hash browns! And you know they’re getting crispy when they’re browning on the edges..just watch it because you don’t’ want them burning). This many potatoes leaves us with zero leftovers, but that’s okay because we prefer hash browns fresh out of the oven so they’re nice and crisp.

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We cook our hash browns on silicone baking mats, but parchment papers works great too. By the way, right now Costco has a 3 pack of silicone mats (2 big, one small) for around $18. I bought one before I knew they had them at Costco, for $15! One! So I bought the one’s from Costco as well :), and now I have plenty.

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THE RECIPE:

Baked Hashbrowns
*Serves 6

2-3 large russet potatoes, peeled and cut into 1/2 inch cubes
2 Tbsp olive oil
1/2 tsp garlic powder
1/2- 1 tsp sea salt (1/2 tsp if you prefer less salt in your foods)
1/4 tsp ground black pepper

Preheat oven to 420 degrees. Line a baking sheet with a silicone mat or parchment paper. On the pan or in a large mixing bowl, drizzle the cubed potatoes with olive oil, sprinkle with spices and mix together. Spread out over pan so they’re not overlapping, and bake for 20 minutes, pull out and stir, and put back in oven for another 5-10 minutes until edges are lightly browned. Allow to cool for a couple of minutes in the pan. Serve warm.

 

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1 Comment

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One response to “Baked Hashbrowns

  1. Pingback: Daily Food Journal: 7 days | Real Foods Mom

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