Recipe Background
Easy Oven Hashbrowns are crispy, nostalgic, and perfect for small kitchens.
When I moved into my tiny, old-fashioned studio apartment straight after college graduation, I quickly discovered that the cramped space had its charm but a serious lack of functional kitchen tools. One weekend morning, driven by nostalgia and a craving for comfort, I hunted through my improvised pantry to recreate the hashbrowns my grandma used to make. With bread and peanut butter as my only other breakfast options, I settled on these crispy delights. I always have fresh potatoes on hand, perfect for grating, so I was ready to go.
The first obstacle was the lack of a food processor, making grating by hand a morning workout. I remembered Grandma's advice: wash those grated spuds until the water runs clear to get that crispy finish. As I melted salted butter and stirred in canola oil, the simplicity of these ingredients married with a sprinkle of powdered chicken bouillon brought back vivid memories of kitchen chats with Grandma. While they baked, their aroma filled my new place, making it feel more like home. Moving through life transitions with nothing but delicious oven hashbrowns to keep you steady is quite the journey. Let them cool just a bit before serving, for a perfect bite every time.
Thus began my love affair with making the most of limited ingredients, turning even a humble bundle of spuds into something special. These hashbrowns became not just a nod to my past but a staple welcoming me into a new chapter. A small tip: for that picture-perfect crispiness, use a kitchen towel to remove every last drop of moisture from the grated potatoes.
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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