3-Ingredient Baked Breakfast Hash Browns

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3-Ingredient Baked Breakfast Hashbrowns Main

 I’ve never been one to eat at fast food restaurants very much, especially not burger ones, but McDonald’s hash browns have always been a weakness of mine.  I’m a little embarrassed to admit that, but I’m guessing I’m not the only one who feels that way, or at least I hope not!  They are salty, crispy and potato-y, which happen to be 3 of my favorite traits when it comes to food.

I don’t eat at McDonald’s these days but I still need to get my hash brown fix, so I decided to make my own and they are so good!  If you liked my 4-Ingredient Zucchini Tater Tots then you are going to love these too!  And, if you don’t count the olive oil or salt as ingredients there is really only 1 main ingredient in these hash browns!  But, I highly recommend topping them with avocado slices.  Avocado hash browns are a close rival to avocado toast!

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There are a few steps to making these hash browns but they aren’t hard at all.  You boil the potatoes until you can stick a fork in them but there is some give in the middle.  You will be grating them so you want to be able to hold onto them without them falling apart.  Next, you gotta be patient and wait for them to cool down until you can handle them.  I’ve made these a few times and I am really bad at being patient and have gotten a few burned finger on more than one occasion.

3-Ingredient Baked Breakfast Hashbrowns

After they are cooled you can peel them, grate them, toss them with some salt and form them into hash browns.  Bake until brown and crispy and you have some breakfast hash browns that are 10 times better than the fast food ones :)


3-Ingredient Baked Breakfast Hash rowns

  • Prep Time: 20 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 12
  • Category: Breakfast, Gluten Free, Vegan


  • 4 medium sized russet potatoes
  • 2 teaspoons salt
  • Olive oil, about 2 tablespoons


  1. Place the potatoes into a large pot and cover with cold water. Bring potatoes to a boil and boil until just fork tender, 20-25 minutes. You want there to be a little give in the middle so you can still grate them on a cheese grater.
  2. Pre-heat oven to 425 degrees Fahrenheit. Drain the potatoes and let cool until you are able to handle them without burning yourself. Peel the potatoes either with you hands (the skin will come off easily) or with a potato peeler. Grate the potatoes, using the large side of the cheese grater, and place grated potatoes into a large bowl. Add salt and toss the potatoes until it is evenly mixed in. I used about 2 teaspoons but you can salt to taste if you would like.
  3. Line a large baking sheet with parchment paper. Use your hands to form the potatoes into patties. You can do whatever shape and thickness you like. I prefer them to be about 1/4 inch thick. Brush the top of each hash brown with a small amount of olive oil and sprinkle with salt. Bake hash browns until browned and crispy on each side, about 50 minutes, flipping once.
  4. Enjoy with ketchup or avocado slices, if desired. Recipe makes about 12 hash browns depending on how thick you make them.


-Hash browns can be made ahead of time and frozen for up to a month. Make sure to freeze them before baking them and place parchment paper between each hash brown so that they don’t stick together.
-You can also adjust the recipe amounts if you want to make a huge batch of these or if you just want to make a few.


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  1. says

    Dear Isadora, these look wonderful! I love that they are baked…I must give these a try. My family would love them and I would love not feeling guilty about enjoying hashbrowns with breakfast. xo, Catherine

      • She Likes Food says

        McDonalds was sued a few years ago for not telling people that their french fries were flavored with beef flavoring. Not saying it’s 100% accurate, but I’ve read about it in a few places.

  2. says

    First the zucchini tots, and now these — you’re on a potato roll! I used to love those MacDonald’s hash browns but haven’t thought of them in ages. These look 1,000 times better and so addicting! Pinning to try. :)

    • She Likes Food says

      Thanks Ashley!! Haha, you should totally start making them now! The avocado on top is my favorite way to eat them!

  3. Savanah says

    I’m going to have to try these. I really do love hashbrowns, and my kids do too. I occasionally buy the frozen patties as a “special treat,” but I feel guilty about that too!
    I’m thinking if I were to boil the potatoes at night while I’m doing dinner dishes, and then let them cool overnight, it might solve the burnt fingers issue! Because really, I am anything but patient!

    • She Likes Food says

      Eric used to buy the frozen ones too and I don’t think he realized that they were fried before they were frozen, haha! They really are so good though! I think your kids would love these! Haha, I’m glad I’m not the only one who lacks all patience in the kitchen :)

  4. Marie says

    I just made these for breakfast and they were amazing! Thank you so much for sharing ☺
    What’s the best way to reheat them when frozen?

    • She Likes Food says

      Yah! I’m so glad you liked them, Marie! I’ve mostly heated them in the oven after freezing, but sometimes I put a little oil in a pan and cook them there too!

  5. says

    I was just browsing food gawker and I spotted your style instantly!! Isn’t that funny how we can spot each others photography?!
    These are so gorgeous! Potatoes have never been prettier!

  6. Cat says

    You can run cold water over the potatoes to stop them cooking immediately (so they don’t get too soft) and then you can grate them right away!

    • She Likes Food says

      That is a great tip, Cat! I’ve burned my fingers way too many times being too impatient to wait until the potatoes have cooled to grate them :)

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