Crispy Shredded Hash Browns
Shredded potatoes baked with olive oil, butter, salt and pepper turn into a simple, crisp-edged hash brown side without hovering over a skillet.
Prep 15 min · Cook 25 min · Total 40 min · Makes 4 servings
Ingredients
- 4 large potatoes, peeled and shredded
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
Directions
- Set your oven for 400 degrees F, or 200 degrees C.
- In a large bowl, stir the olive oil with the salt and pepper.
- Tip the shredded potatoes into the bowl, then toss until the oil mixture coats them evenly.
- Use the butter to grease a baking sheet, then arrange the potatoes across it in one even layer.
- Bake for 25 minutes, turning the potatoes over midway through, until they are crisp and golden brown.