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
- 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!
**I love to serve these with ketchup, hummus, avocado, or even grilled veggies
***If there is no starch in the kitchen towel, you could opt to add in 1 tbsp of corn starch or flour to the mixture.
Sodium: 8mg | Calcium: 20mg | Vitamin C: 24mg | Sugar: 2g | Fiber: 3g | Potassium: 518mg | Calories: 100kcal | Saturated Fat: 1g | Fat: 1g | Protein: 3g | Carbohydrates: 23g | Iron: 1mg
Looking to lower your waste while prepping? Check these out!
- The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love. Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.
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