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June 25, 2013 / Car

baked hash browns


8 large potatoes, about 4.5 lbs – i didn’t peel mine, but you can if you want to
2 large onions, peeled & quartered
7-8 eggs
1/2 cup potato starch
1 tbsp salt
1 tsp black pepper
1/4 cup parsley
4 tbsp canola oil


Preheat oven to 350. Pour 2 tbsp oil in the bottom of a 9×13 glass baking dish. Brush up the sides and set in oven for 5 minutes.

Using a food processor with a grater wheel, grate potatoes and onions together. This helps keep the potatoes white. Pour potato/onion mixture into a colander and squeeze out remaining liquid.

Beat eggs, potato starch, salt, black pepper, parsley, and 1 tbsp oil in a separate bowl. Add to potato/onion mixture and mix until thoroughly combined.

Remove the hot dish from the oven and pour mixture in. Sprinkle final tbsp oil over the top.

Bake on 350 for 1 hour, or until the top is golden brown.

Let cool at least 15 minutes before cutting into squares.


Note: This recipe can be made several hours ahead of time. It is easy to reheat and even tastes good cold! I like to make a pan of this and keep in in the fridge. Then in the morning, my husband and I will take out a portion, fry it in a skillet with eggs for breakfast. It’s super quick and easy since the hash-browns are already cooked!


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