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Oven Roasted Hash Browns – Made Ahead

oven-roasted-southern-style-hash-browns recipe

I love a good hearty breakfast recipe that sticks to my ribs.  Don’t you?  Breakfast cereals, muffins and yogurt smoothies are fine, but some mornings I need a meal to get me through the busy day ahead.  Problem is, I don’t want to take too long in the kitchen to make breakfast.  I want to make it and go!  To achieve a quick breakfast,  I have to plan the meal ahead of time.  Now already, I have the habit of keeping oven-fried bacon in the freezer.  And recently, I’ve started keeping oven-roasted hash browns in the freezer.  Divided into 4-serving portions in air-tight freezer bags, it’s no problem to have hot hash browns with breakfast tacos or just on the side of a couple of scrambled eggs.

Why go through all the trouble of making frozen hash browns when I could just buy a frozen bag from the grocery store?  Because, I prefer to eat organically grown potatoes and potatoes raised by local farmers.  And the grocery store where I shop doesn’t sell organic or locally raised hash browns.  So, I have to make my own.

HERE’S ALL IT TAKES

  • 4 large potatoes
  • olive oil or cooking oil (whatever you prefer)
  • salt & fresh pepper

Heat the oven to 425ºF.

Start by peeling and chopping the potatoes into 1-inch chunks.  Place the chunks onto a large cookie sheet, drizzle with oil, season with salt and pepper.  Bake for 20- to 25-minutes. Use a metal spatula to lift the hash browns off the cookie sheet.  Allow the hash browns to cool on the pan.  Make sure the hash browns are evenly layered on the cookie sheet and place in the freezer until frozen solid, 30-minutes or so.  Transfer frozen hash browns to an air-tight bag or container.  Keeps very well in the freezer for several months.

Come meal time, reheat hash browns in the oven at 350ºF for 7 to 10 minutes.  Or, reheat in the microwave until heat thoroughly.  Times vary depending on your microwave.

If you wish to eat them in breakfast burritos, then stir-fry them in a pan with a little bit of oil over medium heat, before adding beaten eggs.  Scramble together with your other favorite spices and salsa, fill a warm tortilla then, you are on your way!

spuds-1-inch-chunks

oven-roasted-southern-style-hash-browns recipe

Maggie-working-the-food-saver

It’s always nice to have help in the kitchen.



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  • Kim

    Love this post! I viewed your oven baked bacon post and then looked at this. I think I would always make oven baked bacon and hash browns together. That way I can use the bacon drippings for the has browns.

    • http://www.simpledailyrecipes.com Jill

      Hi Kim!
      That sounds like a good idea. Be careful that you don’t put too many slices of bacon with the potatoes. Oven fried bacon releases a lot drippings. I don’t think it would turn out very well to have the potatoes swimming in the drippings. I say, “Go for it!” Then, let me know how it turns out. ;)

  • http://SimpleDailyRecipes.com Jill McKeever

    This morning, while I was out picking blackberries at a nearby farm, I got the biggest hankering for these hash browns. All the way home, I kept thinking about them with eggs and salsa, all wrapped up in a hot tortilla.

    • http://profile.yahoo.com/XGBPRSA4XLRF2I4CXZSXUWRMOM Lynde

      No offense meant here Jill, but those are home fries-still yummy & a great way to cook them-hash browns are shredded;)