Oven-Baked Hash Browns

Crispy-crunchy and a perfect accompaniment to any sit-down breakfast.  If you don’t have the time to peel and shred potatoes, get a bag of frozen, pre-shredded hash browns at your local market and skip the first couple steps.


Quantity Unit Name Link Alternatives
1 pound russet potatoes (about 4 potatoes), peeled and shredded
¼ white onion (½ cup), diced finely
¼ cup raw cashews
cup water
1 tablespoon McKay’s Chicken Style Instant Broth and Seasoning (or other chicken-like seasoning) http://www.mckays-seasoning.com/
½ tablespoon onion powder
½ teaspoon garlic powder


  1. Preheat the oven to 400°F. Peel the potatoes and use a mandolin to shred them.
  2. Add the cashews, water, McKay’s seasoning, onion powder, and garlic powder to a high-speed blender and blend until smooth.
  3. Combine the mixture with the diced onions and shredded potatoes and mix.
  4. Place everything on a nonstick cookie sheet and bake until the edges are golden brown, about 20 minutes.

Prep Time: 30-45 minutes
Serving Size: 5-6 servings
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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