Oven Roasted Hashbrowns Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with 1 tablespoon of the oil.

Using a box grater or food processor, coarsely grate the peeled russet and Yukon Gold potatoes into a large bowl.

Immediately transfer grated potatoes to a large bowl of cold water and swish to remove starch. Let sit 2 minutes.

Drain potatoes in a colander and press to remove excess water. Then transfer to a clean kitchen towel or several layers of paper towels and squeeze firmly until mostly dry (important for crispness).

Place the dried grated potatoes into a large mixing bowl.

Add the finely grated onion and minced garlic to the potatoes. The onion adds moisture and flavor while helping bind the hashbrowns.

In a small bowl, beat the egg lightly and pour over the potato mixture to help bind the shreds. Mix gently but thoroughly so the egg distributes.

Add salt, black pepper, smoked paprika, and dried thyme. Toss with your hands or a spoon until seasonings and egg are evenly distributed.

Divide the mixture into 6 equal portions for individual patties, or spread evenly across the baking sheet for a sheet-style hashbrown (see note).

If making patties: shape each portion into a compact round about 3 inches wide and 1/2 inch thick. Press firmly to pack the shreds so they hold together.

Brush or drizzle the remaining 1 tablespoon oil and the melted butter over the top of each patty (or over the sheet) to promote browning and crispness.

Place the baking sheet in the preheated oven on the middle rack.

Bake for 18-22 minutes, until the bottoms are golden brown. For patties, flip gently with a spatula and return to oven for an additional 8-12 minutes until both sides are crisp and interior is cooked through. For sheet-style, bake 25-30 minutes, stirring or flipping halfway, until crisped to your liking.

If you want extra crispness, finish under the broiler for 1-2 minutes — watch closely to avoid burning.

Remove from oven and transfer to a wire rack or plate. Sprinkle with flaky sea salt and chopped fresh chives while still hot.

Serve immediately as a side for breakfast, with eggs, or as part of a brunch spread.