Healthier hashbrowns? Yes please! These Broccoli Potato Hashbrowns are made from just 2 main ingredients, and they make for the perfect breakfast, kid’s lunch, or healthy dinner side dish. Other breakfasts you will love are Protein Brownie Overnight Oats, Seedy Bread, Raspberry Chia Pudding, and Healthy Vegan Pancakes.
Why I Love This Recipe
- Hidden Veggies: These are so kid-friendly because they pack in hidden broccoli so they’re a great way to get your kids to eat some veg.
- Baked, Not Fried: You do NOT need to fry hashbrowns for that delicious golden color and flavor. These are baked in the oven at a high temperature to get golden and crispy.
- 2-Ingredients: These Broccoli Potato Hashbrowns are made from two ingredients: broccoli and potatoes. Easy peasy!
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Notes on Ingredients
- Potatoes: Any variety of potatoes works but I prefer russet. Peel them first.
- Broccoli: I used Josie’s Organics Organic Broccoli.
- Garlic: Fresh will add lots of flavor but powdered is fine.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Broccoli Potato Hashbrowns?
- Preheat the oven to 475F. Line a baking sheet with parchment paper.
- Steam broccoli then pulse in a food processor. Ring out extra moisture in a tea towel.
- Steam the potatoes.
- Use a handheld box grater to grate all potatoes.
- Add the broccoli and potatoes to a mixing bowl. Add garlic, salt and pepper and mix.
- Form into hash brown patties and add to the baking sheet.
- Bake for 40 minutes flipping them halfway through.
- Serve fresh and enjoy!
- Step 1: First, chop and steam the broccoli.
- Step 2: Then, add it to a food processor and pulse.
- Step 3: Peel and steam the potatoes.
- Step 4: Next, mash up the broccoli, potato, and spices in a mixing bowl and form into patties. Add them to the baking sheet.
- Step 5: Bake for 40 minutes at 475F, flipping halfway through.
- Step 6: Lastly, serve and enjoy!
Commonly Asked Questions
Yes! Any type of potato will work. White potatoes will give the classic hash brown flavor whereas sweet potatoes might change the flavor a bit but still so delicious.
Store leftover hashbrowns in the fridge for up to 1 week and reheat in a pan, in the oven, or in the microwave for a couple of minutes. You can also freeze them for up to 2 months.
I haven’t tried this method. If you do, I’d recommend adding them to a well-greased pan and cooking them on a medium-high heat for a couple of minutes each side. If you try this method instead, let me know how it goes in the comments below!
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“Well you pulled it off. These were great! Made them as directed. Surprisingly moist and crunchy with no added oil.”
– Francine
Extra Helpful Tips
- Ring the moisture out of the broccoli (once cooked) using a cheese cloth, nut milk bag, or even a thin kitchen towel. This helps the hashbrowns get crispy!
- Grease your baking sheet with oil and bake them directly on the pan for extra crisp.
- Make a double batch and store half in the freezer for breakfast/lunches/snacks anytime.
- Serve with Tofu Chickpea Veggie Frittata.
If you tried these Broccoli Potato Hashbrowns or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Broccoli Potato Hashbrowns (healthy!)
Equipment
- 1 box grater
- 1 dish towel
Ingredients
- 5 cups broccoli chopped I use Josie’s Organics
- 4 russet potatoes medium to large
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 475F. Line a baking sheet with parchment paper.
- In a pot with water, steam broccoli pieces for about 5-10 minutes or until fork tender. Then strain and add into a food processor. Pulse until the broccoli finely riced. Add the pulsed broccoli into a nut milk bag or dish towel and ring out all extra moisture. After ringing out, the riced broccoli should yield 2 cups.
- Peel and microwave (8 minutes per potato) or steam the potatoes until cooked through.
- Use a handheld box grater or grater food processor attachment for the potatoes. Grate all of them.
- Add the broccoli and potatoes into a mixing bowl. Add garlic, salt and pepper and mix to combine well.
- Start forming into hashbrown patties no more than ½ inch thick. Line them up on the baking sheet. This recipe makes ~15 patties.
- Bake for 40 minutes, flipping them halfway through.
- Serve fresh and enjoy!
Notes
Nutrition
This post was sponsored by Josie’s Organics.
nancy says
Hi, Can these be made w/sweet potatoes? thanks!
Danielle Keith says
YES!
Alice says
Hi! Thank you for the recipe, these hash browns look delicious! I don’t have a microwave though, do you think I can boil the potatoes? Thank you!
Francine A Carlson says
Well you pulled it off. These were great! Made them as directed. Surprisingly moist and crunchy with no added oil. I’ll be trying out other goodies from your website.
Danielle Keith says
I am so glad!!! Yay!
Toni Ladera says
Hi, can this be frozen and for how long? would like to make this in big batch and be available for any time of the week. thanks!
Danielle Keith says
yes you can pre-make the hash browns and freeze them for up to 2 months.
Shilpa says
can you pan cook it in butter?
Danielle Keith says
I have not tried that yet only oven method! I think it probably needs to go in the oven.