The Scoop
These hashbrowns prove that crispy potatoes don't need a frying pan or a weekend's worth of effort.
Grated potatoes are tossed with butter, a few pantry staples, and baked until the edges are gloriously golden while the centers stay soft and fluffy.
Breakfast just got a whole lot crunchier!
Ingredients
- 5 1/2 cups potatoes, freshly peeled and grated
- 3 tablespoons salted butter, melted
- 2 tablespoons canola oil
- 1/2 teaspoon powdered chicken bouillon
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon fresh ground black pepper
Directions
- Preheat the oven to 400 degrees F.
- Line a sheet pan with parchment paper.
- Place the potatoes in a large bowl, then fill the bowl with cold water.
- Swish the water and then pour the potatoes into a colander.
- Put the potatoes back into the bowl and repeat twice again. The water should almost be clear by the third washing.
- One handful at a time, squeeze the shredded potatoes tightly to drain out as much water as possible before returning them to the bowl. Use kitchen towels if necessary to help get as much water out as possible.
- Add in the salted butter, canola oil, powdered chicken bouillon, seasoned salt, and pepper, and toss by hand until well combined.
- Scatter the potatoes over the lined pan as evenly as possible.
- Bake in a preheated oven on the bottom rack for 15 minutes.
- When the edges begin to brown, move the pan to the top rack.
- Bake until crisp, about 15 minutes longer.
- Serve immediately.
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