These delicious Baked Breakfast Hash Browns are healthy and easy to make! Â You only need 3 ingredients!
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. Â 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! Â 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! Â If you liked my 4-Ingredient Zucchini Tater Tots then you are going to love these too! Â And, if you don’t count the olive oil or salt as ingredients there is really only 1 main ingredient in these hash browns! Â But, I highly recommend topping them with avocado slices. Â Avocado hash browns are a close rival to avocado toast!
There are a few steps to making these hash browns but they aren’t hard at all. Â You boil the potatoes until you can stick a fork in them but there is some give in the middle. Â You will be grating them so you want to be able to hold onto them without them falling apart. Â Next, you gotta be patient and wait for them to cool down until you can handle them. Â 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.
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 🙂
Print3-Ingredient Baked Breakfast Hash rowns
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Ingredients
- 4 medium sized russet potatoes
- 2 teaspoons salt
- Olive oil, about 2 tablespoons
Instructions
- 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.
- 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.
- 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.
- Enjoy with ketchup or avocado slices, if desired. Recipe makes about 12 hash browns depending on how thick you make them.
Notes
-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.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Breakfast, Gluten Free, Vegan
Gayle @ Pumpkin 'N Spice says
I’m not big on fast food restaurants either, but I do love McDonald’s! These hash browns looks fantastic, Izzy! I love how these contain just three ingredients. I bet these are so crispy and delicious!
She Likes Food says
Thanks, Gayle! They really are crispy and delicious and so easy to make 🙂
Catherine 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
Thanks, Catherine! You won’t have to feel guilty at all after eating these 🙂
Sarah @Whole and Heavenly Oven says
Only THREE ingredients and super healthy to boot?? I’m pretty sure the word WIN is written all over these hash browns! They’re totally a breakfast weakness of mine too, so needless to say, I must try these ASAP!
She Likes Food says
Yes! These are a big win!! I think you would love them, Sarah!
Kelly @ Hidden fruits and veggies says
These look tasty! I haven’t eaten a McDonald’s hashbrown in well over a decade (they have beef in them, booo!) so these will be a welcome addition to a weekend breakfast
She Likes Food says
That is so gross, Kelly!! But I’m not surprised! Yes, that is a very good reason to make your own 🙂
Mahanda Maddick says
Beef in the McD hash browns? Where does that info come from?
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.
marcie 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
Haha, I feel like I could just make potato recipes and be perfectly happy! Thanks so much, Marcie 🙂
Kristine | Kristine's Kitchen says
These baked hash browns are just genius, Izzy! My kids aren’t a fan of potatoes, unless they are in french fry form, but I think they just might like these! And I love that they are healthy, too!
She Likes Food says
Thank you, Kristine! What?! haha! At least they eat french fries! Hopefully they will love these too 🙂
Ashley says
These are so cool! Why on earth have I never made my own hash browns before! Especially with some avocado … that sounds dreamy together!
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!
Medha @ Whisk & Shout says
These look fabulous! I used to LOVE hash browns and tater tots with ketchup when I was little 🙂 Pinning!
She Likes Food says
Thank you, Medha! I loved all of them when I was little too! And still today 🙂
Geraldine | Green Valley Kitchen says
Love these, Izzy! Another fun, inventive recipe from you. Who knew hash browns were so easy to make with only 3 ingredients. Definitely trying this.
She Likes Food says
Thank you so much, Geraldine! They really are so easy to make!
Danielle says
I love McDonald’s hash browns, but I’m sure they’re not good for you at all! Love how easy these are and they sound delicious!
She Likes Food says
Lol, sometimes you just gotta give in and not worry about what is good for you! Thanks, Danielle!
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 🙂
kay says
You can boil potatoes ahead of time and keep them in the fridge for at least a week. This makes them very easy to shred into hash browns, then they also are available for cheese potatoes (a little onion and cheese atop a cold potato, baked in a toaster oven until the cheese melts and potato is heated. A great lunch entree.)
Potatoes sometimes get a bad rap from nutritionists, but actually they contain many good vitamins and minerals. It’s overdoing with butter, sour cream, etc. that makes them unhealthy. This recipe uses a small amount of healthy oil so can be enjoyed guilt-free.
Lisa @ Healthy Nibbles & Bits says
Oooh, love these baked hash browns! And yes, McDonald’s hash browns!!! I never liked their breakfast, but the hash browns were the only thing I would ever order from the breakfast menu.
She Likes Food says
Same here, I never ate anything else but those hashbrowns were amazing! Thanks, Lisa!
Mary @ LOVE the secret ingredient says
I’ve never thought of making hash browns from scratch, I always assumed it would be more work than this. Now I might have to add this to meal prep routine!
She Likes Food says
You should totally give them a try, Mary! They are much easier than you would think 🙂
Brenda says
I love hash browns! I loved the zucchini tots so I can’t wait to try these!!!! Thanks
She Likes Food says
Thanks Brenda! You will definitely love these then!
Vicky & Ruth- May I Have That Recipe says
These look delicious! I love how they only have 3 ingredients and they are perfect for breakfast, lunch or dinner! Love it!
She Likes Food says
Thank you! I’ve been eating them with very meal too!
Natalie @ Tastes Lovely says
I used to treat myself to fast food hashbrowns all the time in high school. How was I so skinny?! This sound much healthier : )
She Likes Food says
Haha, me too!! I feel like I could eat anything back then! They were so good 🙂
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!
Annie 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!
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 🙂
Olivia Burke says
How long would you recommend freezing these before baking them ?
She Likes Food says
Hi Olivia, I think you would be ok freezing them for up to a month 🙂
Melanie Gray says
I love to make home made burgers with hashbrowns instead of buns but i usually buy the boxed frozen hashbrowns. I ran out of my boxed ones so i googled it. Your recipe looks the best…..and baked not fried! Even better!
She Likes Food says
That sounds awesome to use hash browns instead of buns! I hope you enjoy them 🙂
Chad says
These hash browns are spectacular! Thanks so much for the recipe!
She Likes Food says
Awesome!! So glad you liked them! 🙂
Rhianna says
A little late to the game, but these look amaaazing! I’m making breakfast for my boyfriend for Valentine’s Day and these will be on the menu! 🙂 Just one question: For flipping them… so that’s just leaving the oven on and baking and I just take them out, flip, and back in? Or am I missing something? I love to cook, but am still getting over my nerves around ovens… [ya I know…] so just wanted to make sure I’m doing it right. 🙂 Thanks!
She Likes Food says
Hi Rhianna, sorry for the delay! Not missing anything at all! Yes, Just take them out, flip them over and put them back in 🙂 I hope your boyfriend enjoys them!
Roselle says
Hi love ur recipe! And i love how its vegan in a way but ummm one really stupid question sorry uhh can i cook them on a pan???
She Likes Food says
Not a stupid question! I would probably recommend baking them in the oven because they do need some time for the potatoes to completely cook through, but you can easily re-heat them in a pan once they’ve baked in the oven 🙂
Jen says
Have these in the oven now and they smell amazing. We had baked potatoes for supper last night and I popped 2 extra in the oven for a small batch of hash browns. Can’t wait to try experimenting by adding oregano or rosemary to the mix.
She Likes Food says
Yah! I hope you enjoy them! I love the sound of adding some extra herbs 🙂
Christine says
By “give” do you mean resistance? The word give implies “gives way” – that it’s soft in the middle and the fork passes through easily. But do you want there the be some firmness left in the middle?
She Likes Food says
Hi Christine, sorry, yes you do want their to be some firmness in the middle. I guess when I said “give” I meant that you want some give on the outside but firmness on the inside. Sorry that wasn’t clear!
Cindy says
Thank you so much for this recipe! I airfried them with no oil and they came out perfect.
She Likes Food says
Awesome! I need to get an air fryer!
Lucy Moosey says
Hey! These look great! I love that I can freeze and reheat them, perfect for breakfast! I was wondering if anyone has a rough estimate of the nutrition information, thanks! xoxo
She Likes Food says
Hi Lucy, I don’t currently have them up, but am working on getting them added to more of my recipes, sorry!
Cheryl says
I have made these several times and they are delicious! I want to make some ahead of time and freeze them. Just wondering how long they need to be baked from frozen?
Thanks!
She Likes Food says
Yah! So glad you like them! Hmm, I would probably bake them for about 45 minutes from frozen. Just make sure to check on them just in case they don’t need quite so much time 🙂
Maria Webb says
I’m using Golden potatoes instead of russets. And let’s just say they don’t need to boil for as long. I ended up with mashed hashed browns. I’m going to baken them in the morning I’ll update after they’re gone to let you know how well it works.
She Likes Food says
OH no! I hope it works for you anyway!