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Sheet-Pan Hash Browns
Sheet-Pan Hash Browns

Before you jump to Sheet-Pan Hash Browns recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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Using your best judgment is just another one of the many ways which you are able to make healthy decisions from a lunch menu. This can be best achieved by analyzing meal pictures on a single menu. It is also recommended that you avoid foods teeming with oatmeal, cheese and sour cream. If your selection contains these fattening condiments, be sure to ask for a lesser amount.

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Even when after taking the aforementioned approaches, you’re not able to find satisfying healthy foods on your own lunch menu, then you may choose to order a healthy side dish or drink. Water is a great option, especially in comparison to pop up. Salads make great side dishes, especially those that are consumed with no salad dressing or dressing salad dressing. Naturally, you may want to take additional measures to ensure that you decide on a healthy mealbut should you choose to forgo low calories for taste, then take additional actions to make sure you get some nutrition.

We hope you got benefit from reading it, now let’s go back to sheet-pan hash browns recipe. To make sheet-pan hash browns you need 7 ingredients and 20 steps. Here is how you achieve it.

The ingredients needed to prepare Sheet-Pan Hash Browns:
  1. Get 3 pounds Yukon Gold potatoes, unpeeled
  2. Prepare 6 tablespoons extra-virgin olive oil
  3. Get 1 teaspoon table salt
  4. Get 1/4 teaspoon pepper
  5. Prepare key equipment
  6. You need Sheets Rimmed Baking
  7. You need Food Processor
Instructions to make Sheet-Pan Hash Browns:
  1. BEFORE YOU BEGIN: We prefer to use the shredding disk of a food processor to shred the potatoes, but you can also use the large holes of a box grater. These hash browns are great topped with sliced American cheese, chopped ham, and sautéed onions and peppers.
  2. Adjust oven rack to middle position and heat oven to 450 degrees.
  3. Fit food processor with shredding disk.
  4. Halve or quarter potatoes as needed to fit through processor hopper, then shred potatoes.
  5. Transfer potatoes to large bowl and cover with cold water; let sit for 5 minutes.
  6. Rinse and dry bowl.
  7. Gather ends of towel and twist tightly to wring out excess moisture from potatoes.
  8. Transfer dried potatoes to now-empty bowl.
  9. Repeat 3 more times with remaining potatoes.
  10. Lightly spray 16 to 11-inch rimmed baking sheet with vegetable oil spray.
  11. Distribute potatoes in even layer on sheet, but do not pack down.
  12. Bake until top of potatoes is spotty brown, 32 to 35 minutes.
  13. One handful at a time, lift potatoes out of water and transfer to colander; discard water.
  14. Flip hash browns with metal spatula.
  15. Return sheet to oven and continue to bake until deep golden brown on top, 6 to 8 minutes longer.
  16. Season with salt and pepper to taste.
  17. Serve.
  18. Place one-quarter of shredded potatoes in center of clean dish towel.
  19. Add oil, salt, and pepper to potatoes and toss to combine.
  20. Remove sheet from oven.

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