Ah, the allure of comfort food—it’s like a warm hug on a chilly day, isn’t it? This cheesy hashbrown casserole promises just that, with its gooey layers of cheese and crispy edges that remind me of lazy Sunday mornings. It’s a dish that somehow brings back memories of family gatherings and, oddly enough, that one time I tried skiing and spent more time on the ground than on my feet.
Steps
- Begin by preheating your oven to 400 degrees Fahrenheit.
- Cube the russet potatoes into ½-inch pieces and place them in a large pot. Cover them with cool water and add 1 ½ teaspoons of salt.
- Bring the water to a boil, then reduce the heat to a simmer for 4-6 minutes until the potatoes are firm but not fully tender.
- Drain the potatoes thoroughly.
- Coat a large baking sheet with olive oil. Spread the drained potatoes over the sheet, then sprinkle with the remaining salt, onion powder, garlic powder, and smoked paprika. Toss the potatoes to ensure they are evenly coated in the oil and spices.
- Roast the potatoes in the preheated oven for 25-28 minutes, stirring every 7-8 minutes, until they become golden brown and crispy. Serve them immediately while hot.
Ingredients
- 3 large russet potatoes, cut into ½-inch cubes (or 5 ½-6 cups)
- 2 ½ teaspoons salt, divided
- ¼ cup olive oil
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ¾ teaspoon smoked paprika
Nutritional Values
Calories: 1368 kcal | Carbohydrates: 200g | Protein: 24g | Fat: 56g | Saturated Fat: 8g | Polyunsaturated Fat: 48g | Sodium: 5421mg | Fiber: 24g | Sugar: 8g
FAQ
- What types of potatoes are best for making diced hash browns?
- For the best results when making diced hash browns, I recommend using russet potatoes. Their high starch content and low moisture make them ideal for achieving a crispy exterior and fluffy interior. Avoid waxy types such as red or Yukon potatoes, as their higher moisture content can result in a less crispy texture.
- How can I ensure my breakfast potatoes turn out crispy?
- To achieve crispy breakfast potatoes, boil them briefly before roasting. This method, similar to blanching French fries, helps the potatoes’ starches crisp up during roasting. Tossing them in oil before baking also aids in achieving that desired crunch.
- Is it necessary to peel the potatoes for this recipe?
- No, it is not necessary to peel the potatoes for this recipe. The skins add flavor, texture, and nutritional value. However, if you prefer peeled potatoes, you can certainly do so.
- Can these potatoes be made in advance?
- Yes, you can prepare these potatoes in advance by boiling them the night before. Store them in an airtight container in the fridge. Before roasting, pat them dry to remove excess moisture, then proceed with seasoning and baking.
- How should leftover potatoes be stored and reheated?
- Store leftover potatoes in an airtight container in the refrigerator for up to 4-5 days. Reheat them in the oven at 300 degrees Fahrenheit for 5-8 minutes to regain their crispiness. Though they can be reheated in the microwave, this method won’t restore their crispy texture.
Tips
- Choose the Right Potatoes: Opt for starchy potatoes like russet potatoes, which have low moisture content. This helps achieve a crispy exterior and fluffy interior. Avoid waxy varieties such as red or Yukon potatoes as they can result in a less crispy hash brown.
- Cut Evenly-Sized Cubes: Ensure the potato cubes are evenly sized to promote uniform roasting and crispiness. This will help them cook evenly and prevent some pieces from being overcooked while others are undercooked.
- Stir Throughout Cooking: Stir the potatoes occasionally while roasting to ensure they cook and crisp up on all sides. This helps achieve an even golden-brown color and crunch.
- Use Fresh Spices: Verify the freshness of your spices for the most flavorful result. Fresh spices enhance the taste and aroma of the dish, making a noticeable difference in the final outcome.
Equipment
- Oven Thermometer – to ensure the oven is at the correct temperature for roasting the potatoes accurately.
- Large Baking Sheet – to spread the potatoes out for even roasting.
- Dutch Oven or Stockpot – for boiling the potatoes before roasting.
