Baked Hash Browns
Author: Heather Leno
| 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
- Put potatoes on to boil. I have a large steamer I prefer over boiling.
- Mix seasonings together and set aside.
- 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.
- 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.
- 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.