Roast up some buttery Oven Hash Browns to complement your favorite brunch spreads or round out a delicious dinner.

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I thought I knew and loved hash browns and potatoes. That is, until I had fresh-grown potatoes from Miller's Farms here in Northern Colorado. Their potatoes have the most developed flavor I've had here in the states and shine so beautifully in this simple, yet satisfying Oven Hash Brown Recipe.

A side shot of a large sheet pan of roasted diced hash browns.

After a quick toss with olive oil and seasonings, the cubed potatoes take a quick and hot roast in the oven and then are finished off with just the right amount of butter. There's enough to add flavor, but not so much that you feel heavy or sluggish after.

One bite into a crispy morsel and we see that it's still creamy and sweet on the inside. Oh, and that salt? It's just enough to bring out those flavors without overwhelming.

A large white bowl of roasted cubed hash browns with breakfast fixings all around

These oven hash browns aren't playing around. But they do play oh-so-well with others; serve them with your typical breakfast or brunch staples, serve them simply with just an over-easy or poaches egg on top, or do as I often do and bring them out for dinner.

In fact, that's how I started with these guys: making them for dinner with typically dinner-time food. Don't even get me going about how much I love them with hamburgers or how delicious they are with salmon.

However you decide to serve these diced hash browns, however, is sure to be a win. With only 3 ingredients (not counting salt and pepper), only about 30 minutes from start to finish, and fresh healthy flavors, they go down so easy any meal of the day.

5 Reasons to Make These Oven Roasted Hash Browns:

They're...

A healthy source of carbohydrates
Perfect with breakfast, brunch, OR dinner
100% Gluten-free
Ready in under 30 minutes
Delicious as leftovers

Check out these healthy hash browns today. I bet that you won't be mad you did.

What goes well with hash browns?

There are so many dishes that go well with these hash browns. Go more traditional and serve them with breakfast or brunch dishes like eggs, bacon, breakfast sausage, or toast. They also, however, can be delicious as a side for dinner. I love them with grilled chicken, baked salmon, or hamburgers, for example!

The world is your oyster when it comes to these guys so have fun experimenting!

How do you make hash browns not stick to the pan?

Thankfully, it's pretty easy to keep roasted cubed hash browns from sticking to the pan. Simply line your rimmed baking sheet with parchment paper and then toss your potatoes with your oil on top of the parchment paper.

With this setup, you'll see the potatoes should brown nicely while not sticking to the pan.

What potatoes are best for hash browns?

The best potatoes for hashbrowns are those potatoes that are more of a waxy or dense consistency. Red skinned potatoes or Yukon gold potatoes, for example, are perfect. The only kind of potato you don't want to use is a soft potato, like a russet. They tend to get mushy while roasting so they don't have the right consistency or brown the way we want them to for hash browns.

In this recipe, I used both red-skinned and Yukon gold potatoes but you can also use just one or the other-- whatever you have on hand!

Other healthy and easy brunch recipes you might like!

Other delicious potato recipes you'll probably enjoy:

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6 servings

Oven Hash Browns

Name: Oven Hash Browns
Prep time: 3 min
Cook time: 27 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 tablespoon olive oil (preferably light); 5-6 (or about 1.75-2 lbs) small red skinned or yukon potatoes, cut into 1/2" cubes; 1/2 teaspoon salt; 5-6 cracks fresh pepper; 4 teaspoons unsalted butter, cut into 1/4 inch chunks

Prep Time: 3 minutes

Cook Time: 27 minutes

Total Time: 30 minutes

These versatile Oven Hash Browns are buttery, tender, and perfectly browned. They complement everything from eggs and bacon to BBQ burgers or grilled chicken.

Ingredients

1 ½ tablespoon olive oil (preferably light)
5-6 (or about 1.75-2 lbs) small red skinned or yukon potatoes, cut into ½" cubes
½ teaspoon salt
5-6 cracks fresh pepper
4 teaspoons unsalted butter, cut into ¼ inch chunks

Instructions

Preheat oven to 425 degrees.
Line a large rimmed baking sheet with parchment paper. Drizzle olive oil over and toss the potatoes in the oil until covered.
Sprinkle potatoes with salt and pepper. Lightly toss again until spices are evenly distributed.
Roast potatoes in the oven for 24 minutes, only stirring them halfway if they appear to be browning unevenly.
Remove the potatoes from oven. Add the cubed butter and toss lightly until butter is evenly spread throughout the potatoes.
Roast for 2-4 more minutes, or until butter is melted and sizzling and potatoes are tender and just lightly browned.
Serve hot!

Notes

1. Leftovers store covered in the fridge for 3-5 days.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 85Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 7mgSodium 180mgCarbohydrates 8gFiber 1gSugar 0gProtein 1g

This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.