Nothing says Saturday morning like a big home-made breakfast and cartoons.  I have indulged in these super easy hash browns the past two mornings.  The secret is to rinse all the start out of the potatoes and then to dry the potatoes as best you can.  The original recipe called for the hash browns to be fried, but I opted for baking them on my stone ware.  It freed up my hands for other chores, and playing with my daughter, while they cooked.  Enjoy!


  • 3 fresh potatoes
  • 1 tbsp onion flakes
  • dash of cayenne
  • dash of paprika
  • Pam


  1. Use a cheese grader to shred the potatoes into a large bowl.
  2. Fill bowl with cold water, stir up the potato shreds.
  3. drain, rinse, and repeat.
  4. drain rinse and repeat…again.
  5. Use a strainer to get as much water out of the potatoes, then pat dry with a cloth.
  6. In a dry bowl add onions and seasonings to potatoes.  Get creative and have fun with additional seasonings.  I added bacon bits and they were delicious!
  7. Spray the bottom of your pan with Pam, make sure it is a good coating.  Then spread potatoes out so they cover the entire pan thinly.  Coat top of potatoes with Pam.
  8. Set oven to broil, or 500F, and cook for about 7 minutes.  When they tops begin to brown pull them out and flip.  Make sure that you spray Pam over them again.  Bake for another 10 minutes.
  9. Serve with ketchup and enjoy!