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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 1x


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


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


  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.


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.