My household is a big fan of hash browns. Every person in your house enjoys them, and that is seldom the case unless it is chocolate or some kind of candy. The issue when I make crispy hashbrowns is that my pan is not big enough. Now sure, I could break out the electrical flat griddle, but I do not. One, large pan of hash browns does not feed all five of us, and believe me, there are looks of dissatisfaction when there disappear hash browns to be consumed with staying pancakes and Print
Baked Hash Browns
- 30 oz bag of Ore-Ida Country Style Hash browns, frozen
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp split black pepper
- Sheet of parchment paper
- Start by pre-heating your oven to 375 degrees. Line your sheet tray with adequate parchment paper to cover the top of the tray.Pour the olive oil over the hash browns, and sprinkle the salt and pepper over the top. Act with your hands and mix the hash browns, ensuring that you get some of the oil and salt and pepper to coat those potatoes.Place the tray in the preheated oven and cook for 15 minutes.
- After 15 minutes, get rid of from the oven, and provide a toss. Location back in the oven and cook another 15 minutes, or till crispy.When you are ready to serve, just move the hash browns off the parchment paper onto
- your plate or bowl, and dig right in. Crispy, and tender, these baked hash browns pleased everybody at the table, and I will make these again. Have you tried baking hash browns prior to? Do you choose the frying pan or the baking approach?