Spiralized Baked Hash Browns

Image of Hannah Kaminsky
Rated 5.0 based on 2 customer reviews
Spiralized Baked Hash Browns
Spiralized Baked Hash Browns


  • 1½ pounds russet potatoes, spiralized using 2mm blade
  • ½ yellow onion, sliced thinly
  • 3 tablespoons coconut oil, melted
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


For best results, we recommend using:


  1. Preheat oven to 400°F (200°C).
  2. Rinse potatoes in cold water to remove some of the excess starch; gently blot dry with a paper towel. 
  3. Toss potatoes with onion, coconut oil, salt, and pepper in a bowl to coat; transfer to a large baking pan and spread into an even layer.
  4. Bake in preheated oven, rotating pan every 15 minutes, golden brown on top, about 45 minutes; season with additional salt to serve.
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.


5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

Image of Aja A

Aja A says:

A great basic recipe to put a fried egg over. If you love diner-style hash browns, you will quickly stay home and make these for yourself or for breakfast in bed for that special someone.

Image of Laura Griffin

Laura Griffin says:

I've been looking for a really good hash brown recipe and this is it! I couldn't figure out what I was doing wrong before, but I realize now I was skipping the most important step - rinsing the potatoes. I used vegetable oil instead of coconut oil and baked it in a preheated cast iron skill. Impressed and my new go-to recipe for hash browns. Next time I want to try with sweet potatoes!