Hash Brown Bake Recipe
Updated: Sep 2
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. Bulking this recipe out with vegetables turns this potato side dish 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. Traditionally hash browns are formed into small triangular shapes that are fried but today we are saying to hell with tradition (no news there!) 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 although I would grate your potato into shorter strands than I have done. I would suggest that this recipe gives 2 servings.
The first step in any hash brown recipe is to grate potato. I find the larger holes of a grater work better than the small ones, we don’t want to end up with mashed potato after all! Many traditional hash brown recipes suggest using a potato ricer, which as the name suggests creates very short grates of potato however as we are not going to be shaping the potato this isn’t necessary here, a cheese grater will work just fine! I’ll also take this opportunity to remind you to preheat your oven to 200C! If only I had somebody to remind me to preheat my oven, that would save me a lot of time in the kitchen!
Chop up one whole spring onion, you can use two if they're particularly small. I like to cut down the onion lengthways keeping it attached at the top and then chop widthways to get nice small pieces. Dice a 1/3 of a pepper, you can use any colour, here I used orange. Red peppers are the sweetest and green peppers have a more bitter taste that is usually better suited to cooking. Add this into the tuna along with a good crack of black pepper and 1 tablespoon of light mayonnaise. Sorry, I don't yet have a recipe for that but I'm working on it!
Mix the potato, vegetables and all your seasonings together in a large bowl. Add half of your cheese and continue mixing, as the cheese melts during cooking this will help stick all your ingredients together along with the egg we are about to add. Beat one egg and pour it in your potato mixture a little at a time, you only want enough to coat your potato, not drown it. I usually use around half of the egg. If you add too much your hash brown will start to resemble baked omelette instead and I have a whole other recipe for that!
Transfer your potato mixture into an ovenproof dish and top with the remaining grated cheddar. I like to use 30% less fat cheddar but if you're not calorie conscious then you can use whatever cheese you prefer. Bake at 200C for 30 minutes or until the potato is cooked through and the top is golden and crispy. Serve with salad or seasonal vegetables.
Approx. 300kcal per serving
♥ 1 large potato (around 400g)
♥ ⅓ red onion
♥ ½ red pepper (or whatever colour you prefer)
♥ 4-5 large chestnut mushrooms
♥ 4 cubes of frozen cooked spinach (defrosted)
♥ 25g grated low fat cheddar
♥ ½ beaten egg.
♥ 1 tsp garlic powder (or 2 cloves if you would prefer fresh)
♥ ½ tsp chilli
♥ ¼ tsp pepper
♥ ⅛ tsp salt
Preheat oven to 200C
Grate 1 large potato
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.