Spiralized Baked Hash Browns

Hannah Kaminsky
Rated 5.0 based on 1 customer reviews
Spiralized Baked Hash Browns
Spiralized Baked Hash Browns


  • 1-½ pounds russet potatoes, well-scrubbed, unpeeled and spiralized using 2mm blade
  • ½ medium yellow onion, sliced thinly
  • 3 tablespoons coconut oil, melted
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


  1. Preheat oven to 400°F (200°C).
  2. After running potatoes through the spiralizer, gently rinse in cold water to remove some of the excess starch. This will help ensure crispiness. Blot lightly with a paper towel to dry. 
  3. Toss the potatoes with the onion, coconut oil, salt, and pepper. Make sure all the potatoes are thoroughly coated with oil and the onions are well distributed throughout. Transfer to a large baking pan and spread the mixture out as evenly as possible.
  4. Bake for a total cooking time of 45 minutes; rotate the pan every 15 minutes of cooking time and avoid stirring the potatoes. Bake until perfectly golden brown on top.
  5. Season with additional salt and serve immediately.
Mealthy tip:

Substitute beets for half of the potatoes to make a brilliantly ruby red "flannel" hash. To preserve raw potatoes from discoloration, immerse in a container and cover with cold water and reserve in the refrigerator until use. Potatoes are best seasoned immediately after they are cooked.