๐โ๐๐๐ก ๐๐๐ ๐ป๐๐ โ๐๐๐๐ค๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
4 large russet potatoes, peeled and shredded ๐ฅ
1 small onion, finely chopped ๐ง
3 tablespoons olive oil ๐ซ
1 teaspoon garlic powder ๐ง
1 teaspoon paprika ๐ถ๏ธ
1/2 teaspoon black pepper ๐ถ๏ธ
1 teaspoon salt ๐ง
Fresh parsley or green onions for garnish ๐ฟ
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Preheat the Oven and Prepare the Potatoes: ๐ฅ๐ฅ
Preheat your oven to 400ยฐF (200ยฐC) ๐ฅ. Peel and shred 4 large russet potatoes ๐ฅ using a box grater or food processor. Once shredded, place the potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess moisture is key to getting crispy hashbrowns. Set the dried, shredded potatoes aside in a large bowl.
2. Season the Potatoes: ๐ง๐ง๐ฟ
Add 1 small finely chopped onion ๐ง
to the shredded potatoes for extra flavor. Drizzle 3 tablespoons of olive oil ๐ซ over the mixture, then sprinkle in 1 teaspoon of garlic powder ๐ง, 1 teaspoon of paprika ๐ถ๏ธ, 1/2 teaspoon of black pepper ๐ถ๏ธ, and 1 teaspoon of salt ๐ง. Toss everything together with your hands or a spatula to make sure the potatoes and onions are evenly coated with oil and seasoning.
3. Spread the Potatoes on the Sheet Pan: ๐ฝ๏ธ๐ฅ
Line a large sheet pan with parchment paper or grease it with oil to prevent sticking. Spread the seasoned potato mixture evenly across the entire surface of the pan. Use a spatula to press the potatoes down into a thin, even layer, ensuring that the edges are slightly thinner than the center for extra crispiness. The key to perfectly crisp sheet pan hashbrowns is to have a thin, even layer that can brown evenly.
4. Bake the Hashbrowns: ๐ฅโฒ๏ธ
Place the sheet pan in the preheated oven and bake for 30-35 minutes โฒ๏ธ, or until the potatoes are golden brown and crispy. Halfway through the cooking time, use a spatula to gently flip sections of the hashbrowns to ensure even browning on both sides. Keep an eye on the edges as they will brown faster than the center. If you prefer extra crispy hashbrowns, let them cook for an additional 5-10 minutes until the desired level of crispiness is reached.
5. Garnish and Serve: ๐ฟ๐ฝ๏ธ
Once the hashbrowns are perfectly crispy and golden, remove the sheet pan from the oven. Let the hashbrowns cool for a couple of minutes before slicing them into squares or serving them as is. Garnish with freshly chopped parsley or green onions ๐ฟ for a pop of color and flavor. Serve these crispy sheet pan hashbrowns with your favorite breakfast or brunch dishes, or enjoy them as a delicious side with any meal. ๐๐ฅ
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ: ๐ญ๐ฌ ๐บ๐ถ๐ป๐๐๐ฒ๐
Cooking Time: 35 minutes
๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ: ๐ฐ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐
๐๐ฐ๐ฎ๐น: ๐ฎ๐ฎ๐ฌ ๐ธ๐ฐ๐ฎ๐น ๐ฝ๐ฒ๐ฟ ๐๐ฒ๐ฟ๐๐ถ๐ป๐ด
๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐: ๐ฒ
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