This is a great recipe for hash brown lovers. I could eat these hash browns all day long. It takes a little extra time to make this recipe, but it’s worth it in the end. My nieces and nephews love this recipe. This recipe has been handed down in my family for 3 generations and soon to be four. I will sometimes add a little bit of green peppers and onion to it when I want a slightly different taste. I hope you and your family will enjoy our family recipe as much as we do. Happy eating!
- 2 pounds of potatoes, peeled and cut into small chunks (or 4 medium potatoes)
- 1 teaspoon of salt
- 1/2 teaspoon of salt
- 2 teaspoons of paprika
- 1/4 cup of olive oil
- Preheat your oven to 400 degrees.
- Place parchment paper onto your baking sheet and set aside. It’s okay if the parchment paper is a little larger than your pan.
- On your stove top over medium heat, place your 2 pounds of cut up potatoes into a large pot of water.
- Add 1 teaspoon of salt to the water. Cook for 10 minutes while bringing the water to a boil. Make sure to stir occasionally so the potatoes don’t stick to the pan and burn.
- Change the heat to low and cook for 7 more minutes. Your potatoes will be very soft and it’s okay if they are falling apart.
- Remove from heat and drain water.
- Add 1/2 a teaspoon of salt, 2 teaspoons of paprika and 1/4 cup of olive oil to your potatoes.
- Make sure you toss well and coat all of the potatoes with your olive oil and spices.
- Once mixed, place potatoes onto your already prepared baking sheet. It’s okay if your potatoes overlap a little bit.
- Bake for about 35 minutes or until your hash browns are as crispy as you want them to be. If you like them less crispy, then cook your potatoes for 20 minutes.
- Serve along side of your favorite breakfast foods and enjoy!