Crispy Baked Hash Browns (Paleo, Vegan, Whole30)

These crispy baked hash browns are made with potatoes and onion, baked in the oven and great for breakfast or dinner. This easy hash brown recipe is paleo, vegan and whole30 approved.

My kids aren't the biggest fan of potatoes, so I've had to get creative in how I prepare them. These crispy hash browns are tried and true - a potato recipe my kids will never say no to.

I like adding a little onion for flavor and a small boost in nutritional content. And then topping these paleo hash browns with flaked salt is always fun for an extra crunch.

These oven baked hash browns are vegan, paleo and whole30 approved; so great for appealing to all sorts of dietary preferences. Plus, they're made from scratch and you only need 5 ingredients!

Ingredients

Here's a list of what you need to make this whole30 hash brown recipe:

• potatoes (I used Russet potatoes, but have also tested this recipe with Yukon Gold potatoes and red potatoes.)
• onion (Optional, but recommended. Any type of onion will work.)
• avocado oil (or olive oil)
• salt
• pepper

How to Make Crispy Hash Browns

These crispy hash browns are made by grating potatoes and onion, squeezing out the excess moisture with a nut milk bag or cheesecloth, then shaping and baking them in the oven until crisp.

Here are the step by step instructions:

First, preheat your oven to 400 degrees F. Generously grease a baking sheet with avocado oil, or instead line the pan with parchment paper. I've tried them both ways. I feel like the hash browns get crispier with a greased baking sheet (rather than parchment), but they are harder to remove from the pan.

Wash the potatoes and remove the outer papery skin of the onion. Then, use a cheese grater to grate the potatoes and onion.

Next, put the grated potatoes and onion in a nut milk bag or cheesecloth. Squeeze out as much of the moisture as you can.

Discard the liquid and place the shredded potato and onion into a large mixing bowl.

Mix in 1 tablespoon avocado oil, salt and pepper. Once well combined, use a large cookie scoop (about 2 tablespoons) to scoop the mixture. Form it into hash brown patties and place on the prepared baking sheet. You should get about 14 hash browns, depending on the size of your potatoes.

Place the hash browns into your preheated oven and bake at 400 degrees for 20 minutes. Remove the hash browns, flip them and cook about 15-20 minutes more.

After baking, top the hash browns with flaky salt, cool slightly and serve.

What to Serve With Crispy Baked Hash Browns

I love serving hash browns with eggs, bacon and cucumber for breakfast, but there is a whole list of paleo friendly options. My main goal when including hash browns in a meal is to have some sort of protein and veggie to pair it with. Here are some ideas:

• Eggs
• Bacon, Sausage or Ham
• Meatballs, hamburgers, chicken, salmon
• Fresh Fruit and Vegetables
• Quiche
• Sauerkraut
• Baked Veggies: broccoli, asparagus, brussels sprouts, green beans
• Avocado
• Ketchup or Mustard

Storage

Store any leftover hash browns in a sealed airtight container in the fridge. They're best eaten within 5 days.

I recommend reheating any leftovers. Either pop them in the oven, toaster oven or air fryer and reheat until warm.

Enjoy!

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