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These easy Baked Hash Brown Potatoes are a must-try breakfast recipe made with just five simple ingredients, including fresh dill. These potatoes are crispy on the edges and tender in the center.
Easy Baked Dill Hash Brown Potatoes
Looking for a crowd-pleasing breakfast that can satisfy every dietary need, taste preference and age? These crispy baked hash browns are exactly what you’re looking for. Not only do they have just five ingredients, but they’re also naturally vegan, gluten-free and nut-free.
This is a back-pocket breakfast or brunch recipe that’s stress-free and can even be made ahead. So whether you’re hosting a special occasion brunch with friends and family or just throwing together a hearty breakfast on a busy weekday morning, these potatoes are your answer.
Why You’ll Love This Recipe
These potatoes have the perfect texture. They’re crispy and golden on the edges with a fluffy and tender center. And since you simmer the potatoes before roasting, they don’t get dried out.
Far from bland, every bite of this simple vegetarian breakfast is infused with fresh and herby dill flavor. It pairs well with other brunch classics like my Gluten Free Cheesy Vegetarian Breakfast Bake and something sweet like these Easy Gluten Free Almond Flour Pancakes.
What You’ll Need
Make these simple baked hash browns with four–yes four–pantry staple ingredients:
- Potatoes. You can use red, yukon gold, or russet potatoes for these crispy hash browns.
- Olive oil. This is a dairy-free cooking fat that helps your potatoes crisp up to golden brown perfection.
- Fresh dill. If dill isn’t for you, feel free to use an herb you love. Tarragon, thyme, oregano, parsley or cilantro are all delicious for breakfast potatoes.
- Onion and garlic salt. This is an easy way to add umami flavor to your potoatoes without any chopping. You can also sibstitute these with garlic powder, onion powder, and salt.
How to Make Baked Hash Browns
Here’s how to quickly prepare your vegan hash browns:
Prepare the potatoes: Start by scrubbing your potatoes well. Remember, they come from the ground, so get rid of any visible dirt.
Simmer the potatoes: Cover the potatoes with several inches of cold water in a large pot. Add plenty of salt to season, and bring the water to a simmer (not a boil). Cook until the potatoes are fork-tender. They’ll continue to cook in the oven, so make sure not to overcook them in the water, or they may fall apart.
Cool the potatoes: Drain the potatoes and let them cool and dry out for about 15 minutes in a colander. Then dice them and let them cool for another 15 minutes. This releases some of the moisture to help the hash browns get crispy.
Dress the hash browns and roast: Season the diced potatoes with olive oil, dill, and onion and garlic salt. Then spread them in an even layer in a large baking dish. Bake the hash browns at 375°F for 20 minutes, or until they’re golden and crispy on all sides.
Make-Ahead Hash Browns
You can serve the dill roasted potatoes fresh out of the oven. That’s when they’re at their crispiest. However, you can prepare the recipe up until the roasting step and cover the potatoes in the fridge overnight. The next day, bake the casserole covered for 10 minutes at 375°F. Then remove the cover and bake for another 20 minutes.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to four days. Reheat on the stove or in a 400°F oven for 10 minutes, or until crispy and heated through.
Can I Freeze Extras?
The cooked potatoes can be frozen for up to one month. Reheat from frozen in a 375°F oven for 20 minutes, or until heated through.
If you like a bit of a kick, serve your hash brown potatoes with hot sauce or a sprinkle of hot pepper flakes. Or, for more of an all-American breakfast, there’s nothing wrong with a squirt of ketchup.
I like to pair this breakfast side dish with some protein like fried or poached eggs and maybe some sausage. Here are some dishes to add to your brunch menu with these hash browns:
- Make some eggs: Basic gcrambled or fried aggs are fine, but you can up your game with Hawaiian Cheesy Scrambled Eggs.
- Have comfort food: A hearty breakfast pairs these potatoes with Gluten Free Biscuits and Gravy.
- Add a fruit salad: Waldorf Fruit Salad is a sweet addition to finish off your brunch menu.
- Everything is better with it: Don’t forget to make bacon with breakfast or brunch.
- Make a mocktail: A Cranberry Sparkler Mocktail makes the meal extra-special.
Baked Hash Brown Potatoes
- 6 medium-large sized potatoes, red, white, yukon gold, or russets are all great
- 2 Tbsp olive oil
- 1 Tbsp minced fresh dill
- 2 tsp onion salt
- 2 tsp garlic salt
- Scrub the potatoes, then quarter them.
- Cook the potatoes in a pot of generously salted, boiling water, until the potatoes are just fork-tender. Don't overcook or you will end up with mashed potatoes!
- Drain the potatoes, and allow them to cool for about 15 minutes. Cut the potatoes into bite sized pieces, about 1/2-inch, and allow them to cool for another 15 minutes.
- Preheat the oven to 375°F. Coat a 2-3 quart casserole dish with oil or cooking spray. Toss the diced potatoes with the oil, dill, and onion and garlic salt.
- Spread the potatoes in the casserole dish. Bake the potatoes at 375°F for about 20 minutes and serve.
More Gluten-Free Breakfast Ideas
Here are more of my favorite brunch and breakfast recipes to try next:
These are NOT hashbrowns!! Hashbrowns are grated potatoes, fried in a thin layer and browned to a beautiful crisp bite! These are country fries & they have nothing to do with hashbrowns except they are “semi fried taters!”
This is one of those regional things. In some places, shredded potatoes are the only thing use in hash browns. In other areas, it also refers to cubed potatoes. But feel free to just call them Dill Roasted Potatoes – they are still tasty!
I know that the ‘serves 1’ is a typo. Just thought I’d mention it. Good looking Recipe.
Thanks for pointing that out, Kathy!
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These potatoes sound excellent. Thank you!