Baked Hash Browns

These flavorful baked hash browns are fat free and easy to make for a bunch of people while you are working on the rest of the breakfast meal.  They can be prepared ahead and refrigerated or frozen.  If you prefer they can be cooked on the stove top in a nonstick skillet with or without oil.  We like that they also freeze nicely to be used on a moments notice!  Make a big batch and freeze in the quantity that you will need later.  They are delicious and cook up so nicely.    They can also be made with purchased fat-free hash browns.

I like to grate them onto parchment or a large cookie sheet.  After combining all the seasonings I sprinkle them evenly over the grated potatoes.


Then it is easy to lightly mix them to disperse the seasonings evenly throughout.


At this point they are ready to use, or you can refrigerate or freeze them in desired quantities to bake at a later date.


You can bake in a casserole dish or on a parchment-lined cookie sheet.


Here they are before baking and then ready to eat in the next picture.






Baked Hash Browns

6 1-cup servings
Prep Time – 20 - 25 minutes
BakeTime: 20 - 30 minutes


6 cups shredded cooked potatoes or plain oil-free purchased hash browns

3 tbsp nutritional yeast flakes

1 1/2 tbsp chicken-style seasoning

1/2 tsp dried parsley flakes

  1. Put potatoes on to boil.  I have a large steamer I prefer over boiling.
  2. Mix seasonings together and set aside.
  3. After the potatoes are cooked, peeled and cooled, you can grate them with a box grater onto a large parchment sheet or cookie sheet.  If you are multiplying the quantity for freezing, a food processor makes short work of the grating.
  4. Sprinkle the seasonings over the potatoes and lightly mix, being careful to get the all the potatoes seasoned. — at this point you can freeze them in a sealed container(s) according to your needs.  They freeze well for weeks.
  5. Bake at 400 degrees for 20-30 minutes until starting to brown on the edges, or fry in a nonstick skillet with or without oil.