Potatoes are such a wonderful addition to many breakfast plates and these super flavorful parmesan and herb hashbrowns are baked right in the oven, so no stirring, flipping or babysitting is required. Just mix the ingredients, form them into little patties on your baking sheet and bake them to golden brown, crispy edged perfection.
Let’s get started…
The most important part of this recipe is preparing the potatoes, so begin by peeling a large russet potato and shredding it into large shreds. Use paper towels to dry the potato shreds as you transfer them into a large bowl.
Drying the shredded potatoes will help them to bake up with a much better texture than if you don’t dry them, so this is time well spent.
Add 2/3 cup of shredded parmesan, 1 tablespoon of dried herbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper and 2 tablespoons of olive oil into the dried potato shreds and mix until all of the ingredients are fully combined.
On a greased or non-stick baking sheet, form evenly sized patties in your desired shape. When shaping the patties, keep in mind that the thinner they are, the more crisp they will be, so if you prefer super crisp hashbrowns be sure not to form your patties too thick.
You also want to make sure that the patties are evenly thick or thin throughout… unless you want your edges dark and extra crisp. The thinner the edges, the better chance they have of burning before the middle of your patties have a chance to become crisp too.
Once your patties are shaped, sprinkle a little extra parmesan over each one and transfer the baking sheet into a 400 degree oven.
Bake the hashbrowns for 35-45 minutes (depending on how thick your patties are and how crisp you want them to be).
As soon as your hashbrowns are golden brown and crisp, transfer the hashbrowns onto a paper towel lined plate and sprinkle with a little salt while they are still hot.
These hashbrowns have so much flavor! I like making mine just a little thicker in the middle and thinner around the edges, so I get some of the softer, creamier potatoes and those super crispy edges… the best of both worlds!
Whether you are making hashbrowns to accompany your eggs and bacon or plan on using them as the base for some eggs benedict, these parmesan and herb hashbrowns are the perfect addition to your breakfast plans.
Parmesan & Herb Hashbrowns
Ingredients
- 1 large russet potato, peeled and shredded
- 2/3 cup of parmesan, shredded
- 1 tablespoon of your favorite dried herbs
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
Instructions
- Preheat your oven to 400 degrees
- Peel and shred a large russet potato
- Use paper towels to pat the shredded potatoes dry
- Combine the shredded potatoes with 2/3 cup of shredded parmesan, 1 tablespoon of dried herbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper and 2 tablespoons of olive oil and mix until everything is completely combined
- On a greased or non-stick baking sheet, form evenly shaped patties of even thickness
- Bake the hashbrowns in a 400 degrees oven for 35-45 minutes depending on how thick your patties are and how crisp you want them to be
- Transfer the hashbowns onto a paper towel lined plate and sprinkle with salt
- Enjoy!
