Sheet Pan Crispy Hash Browns
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 1 kg | Potatoes |
- Preheat oven to 200c/400f (gas mark 6). Peel potatoes, then grate using a grater or grating blade of a food processor blade. Add to a colander or sieve and rinse well with cold water. Shake to remove excess water. Spread out thinly on kitchen paper and blot completely dry.
- Add to a bowl along with 1/2 tsp of salt. Spray with cooking oil spray, toss to coat, then spray again, tossing one more time. Line a large baking tray with parchment paper (you may need two trays if you tray is not big enough). Spread the potato out in a thin even layer (don't pile too much on top of each other or it won't crisp).
- Bake for 20 mins, then use a spatula and carefully flip in areas, making sure you spread back out on the tray. Continue to bake for another 20 mins approximately until the hash brown is golden and crispy on the edges. Season to desired taste with a little more sea salt and some black pepper.
Fat:
.1g
Saturates:
.1g
Sugars:
2.1g
Protein:
4.2g
Carbs:
39.3g
Fiber:
6g
14.3%
Calories
39.7%
Carbs
4.9%
Protein
0.3%
Fat
24%
Fiber