Toaster Oven Cheesy Hashbrowns
Homemade Toaster Oven Cheesy Hashbrowns for breakfast get nice and crispy, and are super easy to make. You don’t even have to flip the potatoes. You just pop them into the toaster oven and forget about them while you prepare the rest of breakfast.
Servings 2 servings
Calories 227kcal
Ingredients
- 1 & 1/3 cups shredded hashbrown potatoes
- 1/3 cup shredded cheddar cheese
- 2 teaspoons oil
- 1/8 teaspoon Kosher salt
Instructions
- Preheat the toaster oven to 425° F. Line a baking tray with parchment paper. Place the shredded potatoes and shredded cheese on the tray. Drizzle with oil and sprinkle with salt. Using two forks, toss everything together, and form into two patties on the tray, spreading the patties evenly.
- Bake in the preheated oven, on the correct rack setting for baking, for 20-25 minutes, or until the edges are crispy and golden brown.
Notes
Oven directions:
To cook the whole bag in the big oven, if you have a crowd. These measurements are slightly different than if you took my toaster oven version and calculated all the ingredients out for the full bag. These measurements just work better than having to figure out fussy ¼ teaspoons and such.
20 ounces shredded potatoes
1 cup shredded cheddar cheese
1 tablespoons oil
1 teaspoon salt
Preheat the oven to 425° F. Line a baking tray with parchment paper. Place the shredded potatoes and shredded cheese on the tray. Drizzle with oil and sprinkle with salt. Using two forks, toss everything together spread evenly.
Bake in the preheated oven, with the rack in the middle of the oven, for 20-25 minutes, or until the edges are crispy and golden brown.
Nutrition
Calories: 227kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 299mg | Potassium: 414mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 189IU | Vitamin C: 11mg | Calcium: 147mg | Iron: 1mg
