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Amazing 30-Minute Root Veggie Loaded Hash Browns

Root Veggie Loaded Hash Browns
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Bake up a wonderfully crispy hash brown dish packed with hearty root vegetables for a satisfying breakfast or side. This recipe brings texture and robust flavor to your table.

Ingredients

Scale
  • 2 large russet potatoes, peeled and grated
  • 1 large sweet potato, peeled and grated
  • 1 cup shredded carrots
  • 1/2 cup shredded parsnips
  • 1/4 cup finely chopped onion
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
  2. Place the grated potatoes, sweet potatoes, carrots, and parsnips in a clean kitchen towel or several layers of paper towels. Squeeze out as much liquid as possible. This step is key for crispiness.
  3. In a large bowl, combine the squeezed vegetables with the chopped onion, olive oil, salt, pepper, and garlic powder. Mix well until everything is evenly coated.
  4. Press the mixture firmly and evenly into the prepared baking dish. Pack it down tightly.
  5. Bake for 30 minutes.
  6. Carefully remove the dish from the oven. Use a spatula to flip the hash brown layer in sections if you desire maximum crispiness on all sides, or simply press down lightly to re-compact the top.
  7. Return to the oven and bake for another 15 to 20 minutes, or until the edges are golden brown and the center is cooked through and crispy.
  8. Let it cool slightly before cutting into squares and serving immediately.

Notes

  • Squeezing out the excess moisture from the root vegetables is the most important step for achieving crispy hash browns.
  • For an extra layer of flavor, you can add 1/2 teaspoon of smoked paprika to the mixture.
  • If you prefer a softer interior, reduce the total baking time by 10 minutes.

Nutrition

Find it online: https://afripaket.com/root-veggie-loaded-hash-browns-recipe/