Also known as oven breakfast potatoes, these easy diced hash browns (or home fries) are a crunchy and perfectly spiced side dish you won't be able to get enough of!
This post was originally published on April 28, 2021. It was updated with new recipe information on March 10, 2024.
Move over mashed potatoes, there's a new favorite side dish in town! Today I share with you my homemade diced hash browns recipe. Also known as baked breakfast potatoes, oven hash browns, or home fries, these roasted potatoes are delicious for breakfast or brunch but also make a drool-worthy side dish for dinner too!
I absolutely love potatoes and use them in so many of my recipes, because they’re super versatile, can be cooked in a variety of ways, and pair well with so many different ingredients! So let's chat about my new favorite oven breakfast potatoes recipe! These crispy golden nuggets are just like the home fries you get at your favorite breakfast restaurant. They’re hot, crunchy, tender, savory, and work well with just about any meal.
So join me in the potato fervor and whip up a batch of these baked home fries too! With just potatoes, a few pantry staples, and a handful of simple steps, you will have this favorite comfort food on the table in no time. If you like potato recipes, you will love this sweet potato & sausage frittata, this twice baked mashed potato souffle, and this roasted sweet potato & quinoa salad!
Why You’ll Love This Home Fries Recipe
- Versatile. This homemade hash browns recipe goes with just about any meal! With savory seasonings and olive oil, these fries are as fantastic with your favorite brunch spread as they are with a weeknight dinner. Anywhere you would serve roasted baby potatoes or french fries these cubed hash browns shine!
- Easy. With just 5 minutes of prep time, these potatoes are super simple to make. They really just have two main steps: simmering the potatoes for a few minutes and then roasting them with olive oil and spices.
- Suitable For All Diets. Since this recipe doesn't call for butter, these homestyle potatoes are also friendly to many dietary preferences! All gluten-free, vegan, dairy-free, processed sugar-free, nut-free, and vegetarian friends can enjoy these tots, too.
- Great For Feeding A Crowd. Traditional hash browns are made with shredded potatoes, and cooked in small batches in a skillet. But this version can be made in the oven in much bigger batches - so you get all the flavor of regular hash browns without the hassle!
Ingredients
Scrub your potatoes well and double-check your spice dates for this recipe, but otherwise, this is a simple recipe with big flavor! Here’s what you need:
- Russet potatoes: Potatoes are the star of this dish! Russet potatoes are my preferred variety because they have the perfect texture that makes these country-style hash browns crisp up perfectly. Yukon golds or golden potatoes also work for this recipe.
- Olive oil: Used to toss the diced potatoes in before roasting in the oven. You could also use another oil like avocado oil or canola oil, but I prefer the flavor the olive oil brings to this dish.
- Spices: I used salt, onion powder, garlic powder, and smoked paprika to season these potatoes as they provide the perfect mix of spicy and savory flavors. Feel free to use any spice mix you like though! Note: You can use sweet paprika instead of smoked, but it won’t impart the same smoky flavor.
How To Make Diced Hash Browns
Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Add the cubed potatoes to a large pot and cover with cool water. Sprinkle the potatoes with salt.
Step 3: Bring the potatoes to a boil and simmer for 4-6 minutes, or until the potatoes are firm when pierced with a fork.
Step 4: Drain the potatoes.
Step 5: Spread the olive oil on a large baking sheet. Scatter the hash brown cubes on the oiled pan and sprinkle with salt, onion powder, garlic powder, and smoked paprika. Turn the potatoes in the oil until covered evenly in the spices.
Step 6: Roast the cubed hash browns in the oven for 25-28 minutes, until they are golden brown and crispy. Serve hot!
Recipe Pro-Tips
- Choose the right potatoes. This is so important to getting perfectly baked hash browns! Choose a starchy potato that is low in moisture, like russet potatoes. See our FAQ section below for which potatoes not to choose for this recipe.
- Cut the potatoes into even-sized cubes. This helps them to roast and crisp up evenly in the oven.
- Stir the home fries throughout the cooking time. Stirring the potatoes occasionally helps make sure they cook and crisp up on all sides.
- Use fresh seasonings. Fresh spices make the world of a difference. Double-check the dates on your seasonings for the best flavor!
- Confirm your oven temperature with an oven thermometer. Ovens can vary widely depending on their temperature. For the most accurate roasting, use an oven thermometer to ensure the potatoes are roasting at the right temperature.
- Make ahead. You can boil the potatoes the night before and store them in an airtight container in the fridge before roasting them in the oven. You might just have to pat them dry in the morning so that they aren’t too moist going into the oven, but all you’ll have to do is toss them in the olive oil and spices and bake them right out of the fridge!
Recipe Variations
- Extra Cheesy: Toss the potatoes with grated Parmesan cheese, garlic powder, paprika, and a bit of salt for a more satisfying, cheesy flavor.
- Herb & Garlic: Try using a combination of dried thyme, rosemary, garlic powder, and sea salt for these potatoes for an earthier, fragrant flavor.
- Additional Mix-Ins: You can stir so many goodies into this easy breakfast potato recipe. Red peppers, diced onion, halved white mushrooms, sliced bacon, and pancetta are all delicious roasted with the potatoes. If adding any of these ingredients there is no need to parboil them before.
- Spicy: Spice the potatoes up by adding cayenne pepper or black pepper. You can mix in anywhere from ⅛-½ teaspoon of black or cayenne pepper along with the other spices.
- Curry Spiced: Switch out the spices in this recipe for a combination of curry powder, turmeric, garlic powder, and salt for an Indian-inspired version.
Serving Suggestions
These diced homemade hash browns are a breakfast staple! Try them with these Whole Wheat Waffles and a fruit salad, or as a side for these Breakfast Enchiladas. They’re also great alongside a simple breakfast of eggs, biscuits, and sausage or bacon!
Feel free to enjoy these potatoes on their own, with your favorite condiments and sauces, but they definitely don't require it. Sometimes I serve these potatoes with ketchup, garlic aioli or ranch but -- thanks to the flavorful seasoning profile -- this dish has no problem standing on its own.
I also love serving this recipe during family dinners, as a substitute for french fries or anywhere you might use roasted potatoes. They’re great with Turkey burgers or hamburgers, or alongside a heartier entree like this Roasted Pork Tenderloin, Air fryer salmon, or Turmeric rubbed chicken!
Storage Directions
- Refrigeration: Leftover potatoes keep covered in the refrigerator for up to 4-5 days.
- Freezing: This recipe does not freeze well
- Reheating: For best results, reheat these potatoes in an oven or toaster oven preheated to 300 degrees for 5-8 minutes, or until heated through and crispy. These potatoes can also be reheated over moderate heat in the microwave, but they will not crisp back up.
FAQs
For diced hash browns, I prefer russet potatoes due to their high starch and low moisture content, which ensures a crispy exterior and fluffy interior upon baking or frying. I recommend avoiding waxy varieties such as red potatoes or Yukon potatoes, because they have too much moisture. Their texture can result in a less crispy, more moist hash brown that tends to clump together.
You make these potatoes crispy by boiling them first and then roasting them in oil. Just as French fries are often blanched (boiled briefly in hot water) before frying, doing this with home fries helps the starches to crisp up while roasting.
No, you do not need to peel the potatoes for this breakfast home fries recipe. The potato skins add extra flavor, texture, and nutrition to the recipe. If you prefer to peel your potatoes you can but it is not necessary.
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More Easy Potato Recipes
- Mountain Breakfast Skillet
- Mashed Potatoes Without Butter
- Air Fried Smashed Potatoes
- Air Fryer Potato Skins
- Air Fryer Tater Tots
If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!
Rhonda Book says
Delicious!! I baked them at 450 because we all like crispier, they came out perfect!! Thank you!!
Mae's Menu says
Hi, Rhonda!
Oh, awesome! So glad to hear you liked them. Thank you so much for sharing!
Best,
Chelsea
Heather says
I first made these for breakfast with some fried eggs and it was a hit. Now it's my go-to dinner potato dish too! Love how easy and flavorful they are.
Mae's Menu says
I am so glad to hear that you liked them, Heather! Thanks so much for sharing and reviewing!
All the best,
Chelsea