Buttery Hash browns/Hashed browns, a popular American fast food is a simple preparation where the potato is baked with Parmesan cheese & other seasonings.
We had been to St. Augustine last weekend for KR’s birthday. I really liked that town. It was my first visit there and KR’s third. Small town, friendly people, great restaurants, delicious food and the town has a European feel. It was a very laid back vacation for us with no planned agenda. We even did a ghost tour on one night which was fun and spooky. I had even baked Whole Wheat Chickoo Fig Bread Cake for KR to celebrate his birthday. We had taken some with us to much on our road trip. Overall, KR was content with the way his special day was spent. While we were there, we frequented Denny’s every morning for breakfast. We love the breakfast spread there. Everyday was a treat, we enjoyed the pancakes, omelets, muffins and of course hash browns.
With his mouthful, KR animatedly told me that I must make hash browns for him some day. I know that he loves this and pancakes and it has been on my mind to make it for him. However I didn’t want to make it the regular pan-fried way. So once we got back from the trip, I started my search to make a comparatively better version of these buttery potato dish. Hash browns is a very popular American fast food, and is served as a side dish. They are light golden, crispy and very delicious. I tried a couple of recipes before zeroing upon this one. This baked version of hash browns is very easy to make and of course is tried and tested. The other reason for me to make this dish was that I was planning to use it to make Korean Pancakes (recipe to be updated soon). I have used homemade seasonings to spike up the taste of these hash browns.
First grate the potatoes and rinse it at least twice. This will rinse off the starch on the potatoes which will keep the potatoes from glooping together. Dry them using kitchen paper towels. In a separate bowl, add butter, chilly powder, garlic powder, olive oil, salt and crushed red peppercorns. Run it in the microwave for 20-30 seconds till the butter melts.
Pour this melted butter mixture over the grated potatoes. Then add the grated Parmesan. This will give the hash browns a crispy and cheesy flavor. Give it a good mix. Line a cookie tray with parchment paper. This ensures no sticking to the pan and creates a nice golden crust. Spread the potato mixture over it evenly. Be careful to not overlap. Now comes the baking part.
Preheat the oven to 400 degrees F. Place the baking tray in the bottom rack at bake it for 15-20 minutes. Once you start to see the edges turning golden, take it out and place it on the top rack. No need to toss and turn the potatoes. Leave them as is. Without adjusting the temperature, continue to bake it for 10-15 minutes.
You will notice an even hue of light golden brown across. That is when it’s done. Take it out, cut and serve as and when needed with any breakfast combo. Eggs and hash browns go very well together. Sharing the ingredient list below as my recipe card is not working for some reason. Hope to get it back and running soon.
4 cups peeled and grated potatoes
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon crushed red peppercorns
1/2 teaspoon chilli powder
1/2 teaspoon garlic powder
1/3 cup grated Parmesan
Also if you looking for some more interesting breakfast ideas, check out Eggs on Toast, Chinese Scallion Pancake, Mini Masala Idli, Rawa Paniyaram in Appe Pan, Black Eyed Peas Frittata Omelet and Semolina/Rawa Uttapam with Cabbage recipes. They are all delicious!
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!