Americanvegetariangluten-freevia groq
Crispy Hash Browns with Potato and Knobby Onions
A simple breakfast recipe featuring crispy hash browns, sautéed knobby onions, and diced potatoes. Perfect for a weekend brunch.
⏱30 min🍽4 servings📊easy
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Ingredients
- ●1 cup, diced 2 large potatoes, peeledUse a high-starch potato variety for the best results
- ●1 cup 1 large knobby onion, thinly slicedCrisp up the onions quickly to prevent burning
- ●1 tablespoon 1 tablespoon vegetable oilUse a neutral-tasting oil with a high smoke point
- ●1 teaspoon 1 teaspoon saltUse flaky sea salt for added texture and flavor
- ●1/4 teaspoon 1/4 teaspoon black pepperFreshly ground pepper enhances the dish's flavor
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Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large bowl, combine the diced potatoes and thinly sliced onions.
- 3
Add the vegetable oil, salt, and black pepper to the bowl. Toss to coat the potatoes and onions evenly.
- 4
Transfer the potato and onion mixture to a baking sheet lined with parchment paper.
- 5
Bake in the preheated oven for 20-25 minutes, or until the hash browns are crispy and golden brown.
- 6
Remove the baking sheet from the oven and let it cool for a few minutes.
- 7
Use a spatula to break up the hash browns and serve hot.