Easy Oven Hashbrowns
Ingredients
5 1/2 cups potatoes, peeled and grated
3 tablespoons salted butter, melted
2 tablespoons canola oil
1/2 teaspoon powdered chicken bouillon
1/4 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper
Directions
Preheat the oven to 400 degrees F.
Line a sheet pan with parchment paper.
Peel the potatoes and shred in a food processor with the shredding attachment, or a box grater.
Place the potatoes in a large bowl and fill with cold water. Swish and then pour the potatoes into a colander.
Put the potatoes back into the bowl and repeat twice again. The water should almost be clear.
One handful at a time, squeeze the shredded potatoes tightly to drain out as much water as possible before returning them to the bowl.
Add in the rest of the ingredients and toss by hand until well combined.
Scatter the potatoes over the lined pan as evenly as possible.
Bake in a preheated oven on the bottom rack for 15 minutes.
When the edges begin to brown, move the pan to the top rack. Bake for 15 minutes longer until crisp.
Serve immediately.
