Achieve the perfect golden brown and crunchy texture without any oil! Our recipe teaches you how to make hash brown patties in the oven with the use of parchment paper to prevent sticking. Once you find out how easy and flavorful our Oil-Free Crunchy Hash Browns are, you will never go back to messy, unhealthful versions.
1 1/2 pounds white potato (or Yukon golds), skin on or off
1/4 cup green onions, thinly sliced
1/4 cup green bell pepper, chopped
1/4 teaspoon freshly ground black pepper
Preheat oven to 475°F.
Wash potatoes and peel. Shred potatoes using a grater or a food processor.
Pat shredded potatoes dry.
Combine potato, onions, bell pepper, and ground pepper in a bowl and toss by hand.
Line a baking sheet with parchment paper. Place a 3-inch biscuit cutter on the sheet and fill with 1/2 cup of potato mixture.
Carefully remove cutter, leaving potato patties intact. Repeat the procedure with remaining potato mixture.
Bake for 20 minutes then flip and bake for an additional 15 minutes or until golden brown.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.