Crispy Baked Hash browns
During the days of eating potatoes pretty much every day, we tried to be relatively creative in what we made so it wasn't always the same. We made regular hash browns a couple times, but decided to try baked hash browns as well. These were very good and were pretty much like the real thing, except that they used a lot less butter/oil.
4 c. shredded potato
1 onion, very thinly sliced
2 Tbs. melted butter
1 Tbs. cornstarch
1/2 tsp. salt
Mix everything together in a bowl, then press the mixture into 12 muffin tins. I'm sure you'd need to grease them if they were metal, but mine are conveniently silicone. Bake at 375F for 20 minutes, then turn the heat up to 425F for another 10 minutes or so until they are golden brown and crispy on top.
4 c. shredded potato
1 onion, very thinly sliced
2 Tbs. melted butter
1 Tbs. cornstarch
1/2 tsp. salt
Mix everything together in a bowl, then press the mixture into 12 muffin tins. I'm sure you'd need to grease them if they were metal, but mine are conveniently silicone. Bake at 375F for 20 minutes, then turn the heat up to 425F for another 10 minutes or so until they are golden brown and crispy on top.
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