Oven Baked Hash Browns


Hash browns are a bit of a recent addition to Britain and we still haven’t really moved past the frozen kind that come out of a bag. Every time I have been to the U.S, I have looked forward to a traditional American breakfast, and that is one that comes with hash browns. These delicious pieces of crispy shredded potato are not an everyday breakfast item, but one we like to enjoy at the weekends or when I have a big day ahead.

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Hash Brown 2


The only problem with hash browns is that they are usually fried when you order them in a restaurant or people usually fry them when they make them themselves. They don’t have to be fried and they taste just as good baked in the oven. They still get the same crispiness that comes from frying them, but without all the oil. So, you get to have an indulgent weekend breakfast that isn’t really that indulgent.

Making sure you have a good breakfast each day is so important. This week’s little change as part of my AXA PPP healthcare 52 Little Things challenge is to make time for breakfast every morning. This is something that I am actually really good at, although sometimes I don’t eat enough at breakfast and I find myself getting really hungry at around 11am and snacking on not the healthiest of things. So, this week I am making an effort to eat a heartier breakfast. Not only does a nutritious breakfast set you up for the day, but skipping breakfast can actually increase your risk of heart disease.




I love breakfast for dinner. You do too? Let’s be friends! These hash browns make the perfect cross over from breakfast item to dinner side dish. Top them with whatever you want and eat away.

I put eggs (baked in a ramekin) and spinach on mine this morning and I really wanted to eat it 4 times over.

These do take a while to cook, to ensure they get nice and crispy, but when you have some extra time, make a big batch of these and then freeze them. Then you can have hash browns in minutes.


Ingredients – serves 2:

– 1 large potato

– 1 medium onion

– 1 egg, whisked

– Salt and pepper


1) Grate the potato and onion on the large side of a box grater.

2) Put the grated potato and onion at the centre of a kitchen towel and squeeze out the excess liquid.

3) Put the mixture into a bowl and add the egg and a little salt and pepper and combine.

4) Lightly grease a baking tray and spoon the hash brown mixture onto the tray into 4 circular rounds.

5) Bake at 200C/400F for 15 minutes. Flip them over, pat them down and then cook for a further 45 minutes until they are crispy.

6) Serve with topping of your choice.


Nutritional Information – per person for just hash browns:

Calories: 196

Fat: 2.5

Carbs: 37

Protein: 7.5

Fibre: 4.5


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  1. says

    Just tweet and trying these hush brown….. (30 mints later) these are so delicious i think these can be tried in both breakfast and dinner!

  2. says

    I’ve always wondered how to make hash browns. When I was at uni, a friend made me breakfast in bed and cooked every item from scratch for a Full English brekkie – including hash browns! I was very impressed. I’d only ever gotten them from a packet before.

  3. says

    “I love breakfast for dinner”….oh my goodness, you almost have to restrain me in order for me NOT to have either oats, cereal, yogurt or some other breakfast item for lunch and dinner – so good! Loving how crispy those hash browns are looking….melt in my mouth good!

  4. Nicola says

    Sorry if someone has already asked this, but if you freeze them, how long do you re-cook to ensure crispy and not dry? Thanks.
    Ps. Love your blog…..cook at least one, if not more, of your recipes every week. I cook from scratch every day and always try to be healthy, your blog is a great go to for inspiration, so thank you!

  5. says

    I was never a fan of ‘traditional’ hash browns. I just hated the texture and taste. And they were always so greasy. I imagine a sweet potato hash brown like this would also be awesome.

  6. Paula says

    I am doing the little changes each week along with you, each time you post one. I must say that I am noticing such a difference. I didn’t think that making such small changes would make a difference, but like you always say, it all adds up.

  7. Olivia says

    I can’t wait to make these. We always go out for breakfast at the weekend and we always order a side of hash browns. This year we need to cut back on eating out at the weekend as we are focusing on our health, so making these will make that a little easier. Thanks!

  8. Lyndsey Dixon says

    Love your blog, and your facebook page! Found you through weight watchers uk facebook page, and tbh i look at yours more than that now! :p you focus on good HEALTHY food, not just what has the lowest points! And your chocolate dessert recipe, is becoming a favourite, ive made it twice for me and my husband now :) thats a lot for me, usually i look at summat, think yea id like that but never actually make it! But your recipes are so wonderful they make me want to get in the kitchen!

    Anyway, Just wondering, how do you make the egg in a ramekin like that? Keep up the great work Dannii :) your gonna be famous one day! :)

    • Dannii says

      Thanks Lyndsey, that is so nice of you. The chocolate dessert is one of my favourites too. I haven’t made it in a while, so thanks for the reminder.
      As for the egg, I rub some oil round the inside of a ramekin and then crack and egg into it and bake for 20 minutes. Simple as that )

  9. Chantelle says

    I just saw this posted on your Facebook page. Mmmmmmmmm – it looks lovely.

    Not sure I could spend an hour making it during the week though. One for the weekend.

  10. Vicki says

    How are you not famous? When you compare your recipes and photos to some of the crap in the recipe books I have at home, yours are better by a clear mile. Thank you so much Dannii for another great recipe.

  11. Samantha says

    I love how you made the egg. It certainly beats frying it.
    The hash browns look great too. I have a whole folder in my bookmarks of just your recipes that I want to try!

    • Dannii says

      Make sure you try the recipes and don’t just bookmark them and forget about them 😉 I know that is what I often do. I have thousands of bookmarked recipes.

  12. Katie says

    I found your blog through Fitness Magazine and I am so glad. I have only been reading your blog for around a week but it is my favourite one. So many people just post about eating nothing but salad and only drinking water, but you actually make nice food.

  13. Shannon says

    Your photos are beautiful. They make me want to reach through the screen and eat everything you post haha. I’m loving the recipes. Keep them coming!

  14. Christine says

    You have the best recipes. I always try to make the time to make things myself, rather than buy them ready made, but I must admit that hash browns is not one of them. After seeing this recipe, I will be making them myself.

  15. Nancy says

    All your photos and recipes look/sound so tempting. I have bookmarked this to try at the weekend.
    Oh, and I love breakfast for dinner too. Brinner!!!!

  16. Justine says

    Dannii, your blog really is so wonderful. Your recipes, your honesty and your commitment to a healthy life and living a fun life at the same time. I have been loving all of the breakfasts you have been uploading, as it really is the meal that I find the most difficult. I couldn’t make these hash browns every day, as they take a while to cook, but when I have some extra time at the weekends I will definitely be making these. Thank you so much. I appreciate all the time you take to provide healthy food ideas for us all x

  17. Caroline says

    I LOVE hash browns. I didn’t think they would stay together if I cooked them in the oven, so I have always fried them. Thank you so much for this recipe, I am going to make it right away. My husband is going to be stoked when he comes home to hash browns tonight. I will tell him to thank you!

    • Dannii says

      I hope both you and your husband enjoy them.
      That is why they do take a while to cook, so they get crispy and stay together.

  18. Sandra says

    If the background in your photos wasn’t so consistent, I would think that you were stealing them from a food magazine. You are a beautiful photographer. When are you going to write a recipe book so we can drool over all your photos and recipes?