mmmm, delicious hash browns without the grease, a healthy alternative to fried, inspired by a Cook's Country recipe.
Baked Crispy Hash Browns
4 pounds of Russet potatoes diced
1/2 teaspoon baking soda
3 Tablespoons butter
1 1 /2 teaspoons salt
2 Tablespoons oil
1/2 teaspoon garlic powder
optional: onion, seasoning to taste
Place a large rimmed baking sheet on oven rack set to the lowest position. Preheat oven to 500 degrees F.
In a large pan bring to boil 10 cups of water. Add potatoes and baking soda and bring back to a boil and cook for 1 minute. Drain potatoes and return to pot over low heat to evaporate any leftover liquid, shake as needed. Remove from heat and stir in butter, salt and garlic powder. Potatoes should be covered with a starchy paste.
Remove baking sheet from oven and drizzle with oil. Spread potatoes in an even layer and bake for 15 minutes. Turn the potatoes over and cook another 15-25 minutes until potatoes are browned and crispy.