A poached egg, yolk running out, on top of two oven baked baked hash browns. Roasted tomatoes next to them
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4.73 from 37 votes

Oven Baked Hash Browns

These Oven Baked Hash Browns are delicious pieces of crispy shredded potato and are not an everyday breakfast item, but one we like to enjoy at the weekends or when I have a big day ahead.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast, Side Dish
Cuisine: American
Keyword: breakfast, hash brown, potato
Servings: 4 people
Calories: 107kcal
Author: Dannii


  • 2 Medium potato
  • 1 Medium onion
  • 1 Egg whisked
  • 0.5 tsp Garlic powder
  • 1 pinch Sea salt and black pepper


  • Grate the potato and onion on the large side of a box grater.
  • Put the grated potato and onion at the centre of a kitchen towel and squeeze out the excess liquid.
  • Put the mixture into a bowl and add the egg and a little salt and pepper and combine.
  • Lightly grease a baking tray and spoon the hash brown mixture onto the tray into 4 circular rounds.
  • Bake at 200°C/400°F for 15 minutes. Flip them over, pat them down and then cook for a further 15 minutes until they are crispy.
  • Serve with topping of your choice.



  • You can add loads of different flavours to these hash browns. Give them a Mexican twist by adding Mexican seasoning. Give them a Spanish twist by mixing in some smoked paprika.
  • You can eat these hash browns for breakfast with eggs on top or have them as a side dish.
  • Try making them with sweet potatoes - cooking time may vary and they won't get quite as crispy, but it makes a nice change.


Serving: 2hash browns | Calories: 107kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 82mg | Sodium: 33mg | Potassium: 92mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2% | Vitamin C: 6% | Calcium: 2% | Iron: 3%