Hash Brown Bake Recipe

What are hash browns?

Hash browns always have and always will hold a special place in my heart. Whether it’s breakfast, lunch or dinner. This healthy and lower calorie hash brown bake recipe will blow you away. It’s so quick and easy to make. Bulking this recipe out with vegetables turns this hash brown bake recipe into a whole meal of its own. What’s more is that this recipe is oven baked meaning no frying or adding unnecessary calories from oil keeping you healthy.

Traditionally hash browns are formed into triangular shapes that are fried. Today we are saying to hell with tradition. And we are baking this in one large dish which can be cut into portions at the end. If you would rather arrange your potato into shapes then you can. You may need to chop your veggies smaller. I would suggest that this recipe gives 2 servings.​

Are hash browns healthy?

Get ready to kiss your traditional hash browns goodbye because this hash brown bake is about to steal the show! We’re talking grated potato, a veggie party with red onion, red pepper, chestnut mushrooms, and a sprinkle of low-fat cheese—all baked to crispy perfection without the hassle of frying. This dish is not just a taste sensation; it’s a nutritional hero, proudly waving the flags for vegetarian, gluten-free, and nut-free diets. It’s like hash browns went to a spa, got a makeover, and came out feeling lighter, crunchier, and ready to party. So, whether it’s a breakfast upgrade or a dinner delight, this hash brown bake is here to make your taste buds do a happy dance!

Do you have a diet restriction?

This recipe is great for those with the following dietary restrictions:

• Vegetarian
• Gluten Free
• Nut free

Step 1: Grate the potato

Grating the potato kicks off this hash brown adventure! Opt for the larger holes on your grater to ensure we get those perfect hash brown shreds—no mashed potato surprises here! Unlike some traditional recipes that call for a potato ricer, we’re keeping it simple; a good ol’ cheese grater does the trick beautifully. Oh, and a gentle nudge to preheat that oven to 200C—trust me, a reminder like that in the kitchen would be an absolute game-changer!

Step 2: Prepare the veggies

Grab a vibrant spring onion (consider two if they’re on the dainty side), and here’s a nifty trick: slice it lengthwise, maintaining its unity at the top, then cross-cut for those perfect, bite-sized pieces. Moving on to the pepper—it’s your canvas, but I’ve gone for the lively orange. Pro tip: red peppers bring sweetness, while green ones add a touch of bitterness, perfect for our culinary journey. Dice these dynamic veggies and throw them into the potato mix, joining the party with a hearty crack of black pepper and a dollop of light mayo for that creamy charm. Apologies for not having a mayo recipe on hand, but stay tuned—I’m on it!

Step 3: Create the hash browns

Throw the grated potato, vibrant veggies, and all your favorite seasonings into a spacious bowl. Here comes the cheesy magic: toss in half of your cheese and keep the mixing party alive. As the cheese melts in the oven, it acts as the glue, holding all these fantastic ingredients together. Now, for the grand entrance of the egg! Beat it with gusto and pour it into the potato concoction bit by bit—just enough to coat the spuds, not drown them. I usually go for around half the egg, as we don’t want our hash brown bake turning into a surprise omelette. That’s a whole different recipe, and we’re saving that drama for another day!

Step 4: Bake the hash browns

Scoop your potato masterpiece into an ovenproof dish, and get ready for the grand finale. Sprinkle the remaining grated cheddar on top, and here’s where you can flex your cheese preference—go for the 30% less fat cheddar for a low calorie meal. Pop it into the oven at 200C and let the magic happen for about 30 minutes. Keep an eye out for that golden and crispy crown on top—that’s when you know it’s perfection. Now, all that’s left to do is dish it up with a side of salad or seasonal veggies, and you’ve just created a hash brown bake masterpiece!

Hash brown bake variations:

1. Mushroom Melody: Elevate your hash brown bake by adding sautéed mushrooms. Their earthy flavor complements the dish, providing an extra layer of richness.
2. Sun-Dried Tomato Delight: Infuse a burst of sun-dried tomatoes into the mix for a sweet and tangy twist that adds a Mediterranean flair to your hash brown bake.
3. Kickin’ Cajun: Spice things up by incorporating Cajun seasoning or a pinch of cayenne pepper. This variation brings a zesty kick that’s perfect for those who love a bit of heat.
4. Herb Garden Symphony: Experiment with fresh herbs like rosemary, thyme, or parsley for an aromatic herb-infused hash brown bake that tantalizes the taste buds.
5. Mexican Fiesta: Amp up the flavors with a touch of Mexican-inspired spices, such as cumin and paprika. Consider adding black beans and corn for a Tex-Mex vibe.

FAQs:

1. Can I make this hash brown bake ahead of time? Certainly! Prepare the entire dish up until baking, cover it tightly, and refrigerate. When ready to enjoy, bake as directed, possibly adding a few extra minutes to ensure thorough heating.
2. What’s the best way to reheat leftovers? For optimum crispiness, use the oven or toaster oven to reheat. If you’re in a hurry, the microwave works too, but you might sacrifice a bit of the crunch.
3. Can I use frozen hash browns instead of grating fresh potatoes? Absolutely! Thaw the frozen hash browns and squeeze out excess moisture before incorporating them into the recipe. Adjust seasoning as needed.
4. Is it possible to make this hash brown bake dairy-free? Absolutely! Choose a dairy-free cheese alternative or omit the cheese altogether. The veggies and seasonings ensure a flavorful experience even without the cheese.
5. Can I customize the vegetable mix based on personal preferences? Absolutely! Feel free to get creative and mix in your favorite vegetables. Bell peppers, spinach, or even shredded carrots can bring your personal touch to this hash brown bake.

Hash Brown Bake

HealthyHeartyWholesome

Hash browns always have and always will hold a special place in my heart, whether it's breakfast, lunch or dinner. This healthy and lower calorie hash brown recipe will blow you away and it's so quick and easy to make

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast, Main Course

Cuisine American, British

Servings 2

Calories 300 kcal

Ingredients

  

• 1 large potato roughly 400g
• ⅓ whole red onion
• ½ red pepper
• 4-5 large chestnut mushrooms
• 4 cubes frozen spinach
• 25 g grated cheddar low fat
• 1/2 egg beaten
• 1 tsp garlic powder
• ¼ tsp chilli
• ¼ tsp pepper
• ⅙ salt

Instructions

 

• Preheat oven to 200C
• Grate 1 large potato and dice all vegetables.
• Place potatoes in a bowl along with all vegetables and seasonings, mix well and add half of the grated low fat cheddar
• Beat an egg and mix in just enough to coat the potato mixture, usually around ½ an egg is needed.
• Transfer to an ovenproof dish and top with the rest of the cheese and bake for 30 minutes until crispy and golden. Serve with salad

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