Healthy Baked Breakfast Hash-browns
I have a few key memories from my childhood: Splashing around in the backyard pool with my brother, cuddling with my dog for hours on end, and grabbing hash browns from our local McDonald’s with my Dad every single weekend. Gosh…just smelling hash browns takes me back in time.
Nowadays, McDonald’s isn’t on the menu anymore, but I still do love some good ol’ hash browns. These here are a healthy version of the McD’s famous hash browns and I do hope you like them. They are oil free, so they will not have that greasy (albeit yummy) texture/taste, but they still fill me with lots of warmth, tastiness, and my arteries are thankful for the homemade version! Give it a try and let me know how you like it!
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What you will need for these Healthy Baked Breakfast Hash-browns
Healthy Baked Breakfast Hash-browns
- 1 lb potatoes (yukon, idaho, russet) peeled and grated
- 1 onion diced
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika powder
- Pinch sea salt
- Preheat oven to 350F/175C.
- Scrub the potatoes. If you wish, peel them before grating. Grate the potatoes directly into a large bowl lined with a kitchen towel.
- Allow the grated potato to sit in the kitchen towel for 10 minutes. Come back and squeeze out all of the excess juice out.
- Pour the potatoes back into the bowl. There should be starch sticking to the kitchen towel from squeezing - be sure to scrape that back into the potatoes. This will help the potatoes to stick!
- Add the seasonings and gently toss together.
- Line a baking sheet with parchment paper and loosely scoop out the mixture with a spoon or using your fingers. You do not want to flatten or squish the potatoes. Lay them gently onto the baking sheet and lightly form with your fingers or a utensil. Keeping the potatoes loose will help them to cook much better - but be sure to form the mixture into a circle or oval to avoid burning edges.
- Bake for 20 minutes. Fip over and bake for an additional 15-20. Enjoy!
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