• Noel

Healthy Oven Baked Hash Browns

Updated: Jun 10, 2020


Raise your hand if you’re under the impression potatoes are bad for you? Back in the day I would have raised both hands and agreed to that way of thinking. However, after researching a healthier way of life, I stumbled upon an amazing person. Anthony William, otherwise known as The Medical Medium, has been a godsend. He stresses and explains the benefits of ALL fruits and vegetables. Imagine the joy I felt when I discovered I could eat as many potatoes I wanted, prepared in a healthy way!



Yes, I looked this cheesy!


These hash browns are cooked with minimal oil but can also be prepared without any at all if you’re avoiding or trying to cut down your fat intake. (*directions on how to make those at the bottom of recipe). You‘ll be delighted with the crispy outside and tender inside. These aren’t just for breakfast either! I made these for my dinner with homemade guacamole and salsa on the side. I ate half the pan and had zero regrets too! The other half I saved for lunch and reheated them in the oven to crisp them back up.


Easy as pie!!

Remember these don’t have to look pretty to taste delicious. But come on let’s face it, these are GORGEOUS.




 

HEALTHY OVEN-BAKED HASH BROWNS


Ingredients:

5 medium organic potatoes - I used Yukon gold

1/2 c finely diced onion

1 T Avocado oil + more for drizzling

Pink Himalayan salt to taste

Fresh cracked black pepper


*variations

smoked paprika

dried oregano or rosemary

or your favorite spices/herbs


Wash, peel, and shred your potatoes. Place shredded potatoes in a bowl and cover with water.


Let soak for 30 minutes.


While potatoes are soaking preheat oven to 400 degrees and prepare an iron skillet with the 1 tablespoon of oil. Coat the bottom and edges.


Once the potatoes are ready, drain and pat dry with paper towels.


In the same bowl add onion to the potatoes and season them. Once well mixed it’s time to transfer them into the iron skillet, patting them down.


Drizzle lightly with more avocado oil.


My skillet was pretty full and depending on the diameter of your skillet and the size of your potatoes you’ll have to adjust the cooking time.


Bake for 30 minutes.


If you feel like luck is on your side you can flip the hash browns and bake another 30 minutes or until cooked through. Lol


Total cooking time: approximately 1 hour


Serves: 2 as main meal or 4 as a side serving


Topping suggestions:

salsa

guacamole

cilantro

sour cream (if not vegan)

vegan sour cream

ketchup

mustard


* For the hash browns without oIl, simply season as noted above omitting the oil. Place on a sheet pan lined with parchment paper and bake according to directions above.


Enjoy!

Noël


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