This post may contain affiliate links. Read my disclosure policy.
Looking for a crowd-pleasing breakfast side dish that can satisfy every dietary need, taste preference, and age? These easy Baked Hash Brown Potatoes are exactly what you’re looking for with perfectly golden crispy edges, and a soft and tender center. It’s a must-try recipe made with just five simple ingredients, including fresh dill.
Table of Contents
- Why You’ll Love These Hash Brown Potatoes
- Hash Browns Ingredients and Substitutions
- How to Make Baked Hash Browns
- Tips for the Best Baked Hash Browns
- Make-Ahead Hash Browns
- How to Store and Reheat Leftovers
- Can I Freeze Extras?
- What to Serve With Hash Browns
- Get the Recipe
- More Gluten-Free Potato Recipes for Brunch
Why You’ll Love These Hash Brown Potatoes
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten-free, Dairy-free, Vegan
- Skill Level: Easy
Far from bland, every bite of this simple vegetarian dish is infused with fresh and herby dill flavor. This is a back-pocket breakfast or brunch recipe that’s stress-free and can even be made ahead. 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. Here’s why it’ll become a brunch staple in your house.
- 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.
- Simple ingredients. You only need five wholesome staples to make this dish. Which means it’s a breeze to prepare and the freshness really shines.
- Special occasion essential. This recipe can be prepped in advance, and even doubled to feed a crowd. So whether you’re hosting a holiday brunch with friends and family or just throwing together a hearty breakfast on a busy weekday morning, these potatoes are your answer.
- Allergy-friendly. No gluten, dairy, nuts, or eggs means this is a suitable dish for most people to enjoy.
Hash Browns Ingredients and Substitutions
Make these simple baked hash browns with five–yes, five–pantry staple ingredients. Here’s a brief rundown of what you’ll need. Be sure to scroll to the recipe card for the full amounts and detailed instructions.
- Potatoes. You can use white, 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 potatoes without any chopping. You can also substitute these with garlic powder, onion powder, and salt.
How to Make Baked Hash Browns
Here’s an overview 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 and cool: Cover the potatoes with several inches of cold water in a large pot, then add salt. Bring to a simmer and cook till just tender. Drain the potatoes and let them cool and dry out. Then cube the potatoes and let even more moisture evaporate.
- Season the potatoes: Sprinkle the diced potatoes with olive oil, dill, and onion and garlic salt, and toss gently to coat evenly.
- Bake the hash browns: 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.
Tips for the Best Baked Hash Browns
- Don’t overcook. Simmer until the potatoes are just fork-tender. They’ll continue to cook in the oven, so don’t let them get too soft in the water, or they may fall apart.
- Dry before and after cutting. Let some water evaporate off right after you drain them. Then dice them and let them cool for another 15 minutes. This releases some of the moisture to help the hash browns get crispy.
- Serve right away. For the best flavor and texture, serve the dill roasted potatoes fresh out of the oven. That’s when they’re at their crispiest. Keep reading for tips on making them ahead or storing leftovers so that they are still delicious.
- Sauce them up. 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.
Make-Ahead Hash Browns
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.
What to Serve With Hash Browns
For the simplest meal, I like to pair this breakfast side dish with a protein like fried or baked eggs and maybe some sausage or bacon. But you can also add them to a morning feast. Here are some dishes to add to your brunch menu with these hash browns:
- Make some eggs: Basic scrambled or poached eggs are fine, but you can up your game with Hawaiian Cheesy Scrambled Eggs or Eggs Benedict.
- Have comfort food: A hearty breakfast pairs these potatoes with Gluten Free Biscuits and Gravy or up the indulgence factor with Air Fryer Gluten Free Glazed Donuts.
- Add something fruity: Waldorf Fruit Salad is a sweet addition to finish off your brunch menu, but don’t forget something like Gluten Free Blueberry Muffins or Gluten Free Banana Waffles.
- Make a mocktail: A Cranberry Sparkler Mocktail makes the meal extra-special, and Rainbow Sherbet Floats are always a kid-favorite.
Baked Hash Brown Potatoes
Ingredients
- 6 medium-large sized potatoes, red, white, yukon gold, or russets are all great
- 2 Tablespoons olive oil
- 1 Tablespoon minced fresh dill
- 2 teaspoons onion salt
- 2 teaspoons garlic salt
Instructions
- 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.
Notes
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
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!
These potatoes sound excellent. Thank you!