Crispy Hash Browns
Crispy fluffy hash browns perfectly baked in a convection oven with no oil.
Servings: 4
Equipment
- Convection oven or air fryer
- Baking sheet
Ingredients
- 4 Medium potatoes Russets are the best for hash browns
- Salt and Pepper to taste
Instructions
- Wash potatoes. Bake in oven for 30 minutes at 375°F. Chill 30 minutes or allow to cool to room temperature.
- Grate potatoes on a medium grate.
- Add salt and pepper to taste.
- Spread evenly on a baking dish - about 1/4" thick
- Bake at 350°F or until potatoes are brown and crispy on the edges.
- Place on plate, tossing to mix the browner, crispier parts with the more tender parts then serve.
Notes
A Snap Pea Sheep recipe
This is more about technique that a recipe for three simple ingredients but I had to log this. I've tried making these in skillets, panini presses and waffle maker but never was happy with the results. Even when I used oil, they would sometimes turn out gummy.
By baking first, the potatoes are almost cooked but still firm. I put them in the oven the night before so they have plenty of time to chill.
If you do not have a non-stick pan to bake them in, line your pan with parchment paper.
Alternatively, you can use a very thin film of coconut or avocado oil if you are not adverse to that. Use just enough to keep the potatoes from sticking but not enough to coat the potatoes.
To prevent potatoes from getting too dry, you can spray them lightly with a mist of water.