Super Crispy Parmesan Hash Browns (Gluten-Free, Grain-Free)
These super-crispy Parmesan hash brown are a delicious addition to a fancy breakfast. Packed with cheese, garlic and parsley, they are flavorful and savory! Gluten-free, grain-free.
Servings: 4 people
Ingredients
- 3 medium russet potatoes
- 2 Tbsp olive oil or butter melted
- 1 tsp garlic powder
- 1/2 tsp Salt I love this Himalayan pink salt
- 1/2 tsp chili powder
- 1 tsp dried parsley
- 1/4 cup Parmesan cheese I like to use grated, it gets them the most crispy!
Instructions
- Preheat oven to 400F
- Shred potatoes using a food processor, mandoline slicer, or hand grater.
- Rinse shredded potatoes until water runs clear. Squeeze remaining moisture out of potatoes.
- Mix olive oil/butter with seasoning together in a large bowl. Add shredded potatoes and mix until fully coated.
- Add in Parmesan cheese and mix again until fully incorporated.
- Spread potatoes onto a baking sheet in a single layer. Using a nonstick mat or parchment paper is helpful to prevent sticking.
- Place on bottom or middle rack of oven for 30 minutes. Check towards the end that the edges do not burn.
Notes
Nutrition Facts (per serving, recipe makes 4 servings): 164 calories, 8 g fat, 20 g total carbs, 2 g fiber (18 g net carbs), 5 g protein