Tuesday, July 12, 2011

Baked Hash Browns

Baked Hash Browns! We didn't used to have hash browns until I experimented with this recipe (and learned the soaking technique from Tyler Florence!) We normally have this when I fix breakfast for dinner but it would be great at breakfast too! Just shred and soak the potatoes the night before and you'll be ready to go in the morning.

5 medium potatoes
2 tsp. seasoning salt
1 tsp. pepper
1/2 tsp. each garlic powder and onion powder
1/2 cup cheddar cheese

Shred potatoes. I use my food processor. It might be my favorite kitchen appliance!

Put shredded potatoes in bowl.

And cover with water. Let soak for at least 20 minutes. It won't hurt them to go longer. Soaking helps remove the starch and gives the hash browns a better texture. If you do want to fry them, this step is even more important to keep the hash browns from being a sticky mess.

Drain the water off the potatoes and wring them out in a clean towel. Really. Squeeze them. Get out as much water as you can.

Place potatoes on a greased cookie sheet. Sprinkle with seasonings and cheese. Combine well and spread into a thin, even layer. Bake in a 400 degree oven for 12-15 minutes or until potatoes are brown and cheese is melted. Serve hot.

I forgot to take a picture when they came out of the oven. That's all that was left of that big pan!

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