Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the grated potatoes in a large bowl and sprinkle with salt, black pepper, garlic powder, and onion powder. Toss to combine.
3. Add the flour to the bowl and mix until the potatoes are evenly coated.
4. Drizzle the vegetable oil over the potatoes and mix until evenly coated.
5. Line a baking sheet with parchment paper.
6. Using a 1/4 cup measuring cup, scoop the potato mixture onto the baking sheet, leaving about 1 inch of space between each scoop.
7. Use a spatula or the back of a spoon to flatten each scoop into a thin, even layer.
8. Bake for 20-25 minutes, or until the edges are golden brown and crispy.
9. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 7g
- Carbohydrates: 25g
- Protein: 3g
- Sodium: 320mg
- Fiber: 2g
Substitutions for ingredients:
- Instead of vegetable oil, you can use olive oil or melted butter.
- Instead of all-purpose flour, you can use cornstarch or potato starch.
Variations:
- Add shredded cheese to the potato mixture before baking.
- Add diced onions or bell peppers to the potato mixture before baking.
- Top the baked hash browns with sour cream and chives before serving.
Tips and tricks:
- Squeeze out any excess moisture from the grated potatoes before mixing with the other ingredients.
- Use a non-stick baking sheet or spray the parchment paper with cooking spray to prevent sticking.
- For extra crispy hash browns, flip them over halfway through the baking time.
Storage instructions:
- Store any leftover hash browns in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the hash browns on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the hash browns on a platter with a dollop of sour cream and a sprinkle of chopped chives.
- Serve the hash browns alongside scrambled eggs and bacon for a hearty breakfast.
Garnishes:
- Sour cream
- Chopped chives
- Shredded cheese
Pairings:
- Scrambled eggs
- Bacon
- Sausage
- Fresh fruit
Suggested side dishes:
- Toast
- English muffins
- Bagels
Troubleshooting advice:
- If the hash browns are not crispy enough, bake them for a few more minutes or increase the oven temperature by 25°F (10°C).
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw potatoes to prevent the spread of bacteria.
Food history:
- Hash browns are a popular breakfast dish that originated in the United States in the late 1800s.
Flavor profiles:
- Crispy, salty, savory
Serving suggestions:
- Serve the hash browns hot and crispy for the best texture and flavor.
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