One of the things I miss most during this time of quarantine, is going out to eat. I enjoy cooking, but I especially miss the convenience and comfort of diners. I love a good diner breakfast. They usually serve potatoes with breakfast, which I don’t always take the time to make at home. This easy baked hash brown potatoes recipe is a healthy way to get that diner yumminess at home.
There are very few ingredients. I shred the potatoes on a box grater, add some chopped onion, a little olive oil, and some seasoning. I use one large russet per person. Then I add one more because these are so good, someone always wants a second helping.
They go in the oven for 45 minutes, giving you time to make anything else you want to serve with the potatoes.
I made my favorite diner special: eggs over easy with rye toast, and hash browns. I usually skip the meat at breakfast, but you could easily add bacon or sausage. Garnish with some fruit, and you have a well-rounded meal.
For seasoning, I added salt, pepper, and a few rosemary sprigs from my garden. The house filled with the wonderful scent of rosemary as the potatoes cooked. I removed the rosemary after 15 minutes so as not to burn it. The rosemary sprigs left behind just a touch of their flavor.
Between the scent of rosemary potatoes and a pot of French roast coffee brewing, I could close my eyes and imagine I was at my favorite diner with friends.
What is your favorite breakfast potato? Do you prefer hash browns or home fries?
Let me know if you try this easy baked hash brown potatoes recipe. I’d love to know how you choose to season them, and what you served for breakfast.
Easy Baked Hash Brown Potatoes
Ingredients
- 3 large russet potatoes (one per person)
- 1 small onion diced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 sprigs fresh rosemary optional
Instructions
- Preheat oven to 400 degrees F. Prepare a baking sheet with parchment, lightly sprayed with non-stick cooking spray.
- With a box grater, shred the potatoes, and place into a mixing bowl.
- Add the chopped onion, salt, and pepper. Pour on olive oil, and toss to coat thoroughly.
- Spread the potato mixture in an even layer across the baking sheet. Place rosemary on top, if using.
- Bake for 45 minutes, turning the sheet every 15 minutes. Do not toss the potatoes. Remove the rosemary after the first 15 minutes.
- Serve immediately.
