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    Home » Breakfast

    Crispy Baked Hash Browns (Paleo, Vegan, Whole30)

    Published: Apr 21, 2023 · by Katie

    Jump to Recipe·Print Recipe

    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.

    baked hash browns on plate with egg, cucumber and strawberries

    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!

    healthy-baked-hashbrowns

    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
    ingredients-in-paleo-oven-baked-hashbrowns

    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.

    grating-the-potatoes
    grating-the-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.

    grated-hashbrowns-and-onion
    squeezing-the-water-from-the-grated-potatoes-and-onion

    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.

    unbaked-hashbrowns-on-baking-sheet

    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.

    crispy-baked-hashbrowns

    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.

    bite-of-a-hashbrown

    Enjoy!

    Print
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    Crispy Baked Hash Browns (Paleo, Vegan, Whole30)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Author: Katie
    • Prep Time: 15 minutes
    • Cook Time: 35 minutes
    • Total Time: 50 minutes
    • Yield: about 14 hash browns
    Print Recipe
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    Description

    These crispy baked hash browns are made with potatoes and onion, baked in the oven and great as a side to breakfast or dinner.


    Ingredients

    Scale
    • 3-4 Russet potatoes
    • ¼ onion
    • 1 Tbsp avocado oil
    • 1 tsp salt
    • pepper to taste


    Instructions

    1. Preheat your oven to 400 degrees F. Generously grease a baking sheet with avocado oil, or instead line the pan with parchment paper*
    2. Wash the potatoes and remove the outer papery skin of the onion. Then, use a cheese grater to grate the potatoes and onion.
    3. Put the grated potatoes and onion in a nut milk bag or cheesecloth. Squeeze out as much of the moisture as you can.
    4. Discard the liquid and place the shredded potato and onion into a large mixing bowl.
    5. 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.
    6. Place the hash browns into the preheated oven and bake at 400 degrees for 20 minutes. Remove the hash browns, flip them and cook about 15-20 minutes more.
    7. After baking, top the hash browns with flaky salt, cool slightly and serve.


    Notes

    I used Russet potatoes, but have also tested this recipe with Yukon Gold and Red potatoes - both work great.

    Red, white, yellow or sweet onions are great for this recipe.

    *I've tried baking these 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.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    pinterest image for hash browns
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    Reader Interactions

    Comments

    1. Katie

      April 21, 2023 at 6:50 am

      My family and I love these hash browns! Enjoy!

      Reply
    2. Eric

      September 04, 2023 at 6:02 pm

      Had these with Yukon gold potatoes and they were addictive. I kept wanting more! Very good recipe!

      Reply

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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