If you find yourself in a breakfast rut (I know I do), I find it helps to try to add some colorful veggies to the routine. I came up with these Broccoli Hash Browns which are mostly broccoli, but hold their shape really well and get very crispy in the oven!
These baked broccoli hash browns are great served with anything normal hash browns would be good with (so pretty much anything). Serving them with eggs and bacon is my personal choice, but they would be great with an omelet or as a side dish for sweet breakfasts like pancakes.
I really like the extra flavor and color that the broccoli brings to hash browns. Plus, you get to use the stalks and everything on the broccoli, which I love!
Read on to learn how to make these easy broccoli hash browns this weekend!
Broccoli Hash Browns
- 2 large heads of broccoli, about 12 ounces
- 2 medium yukon potatoes, about 1 pound
- 1 large egg
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
- Preheat oven to 375 degrees F.
- Wash broccoli stalks well and trim off the bottom 1/2-inch of stem. Roughly chop the stems and florets. Wash potatoes and chop into 2-inch cubes.
- Run the potatoes and broccoli pieces through a food processor with the grater attachment.
- Transfer grated broccoli and potatoes to a large bowl and mix with eggs, spices, and olive oil.
- Divide mixture into 8-10 even mounds and space them out on baking sheets lined with parchment papers. Use your hands to shape them into rectangles. Try to make sure they are an even thickness, but they don’t have to be perfect.
- Bake broccoli hash browns for 15 minutes at 375 degrees F. Then carefully flip with a sturdy spatula and bake for another 10 minutes (or longer if you want them really crispy).
- Serve hash browns while warm with eggs and other classic breakfast sides.
- These hash browns keep really well in the fridge for up to five days after they are baked. For best results, reheat them in a skillet with a little oil over medium high heat until crispy.
Did you make this recipe?
How to Make Broccoli Hash Browns
Obviously you will need broccoli for these! Lots of it! I used two large heads of broccoli and you can use the stalks and all. I just recommend trimming off any brown stem at the bottom of the stalk.
If you’re a stickler, you need about 12 ounces of broccoli for these, but two medium to large heads will get you about that much and it’s okay if you are few ounces heavy or light.
There are some potatoes in these broccoli hash browns. I like to use Yukon potatoes which have less starch and you don’t have to worry about peeling them.
If you don’t have a food processor, you will be getting very familiar with your box grater for these. It’s possible, but it’s really easy if you have a food processor with a grater attachment.
Once your broccoli and potatoes are shredded, stir them together with an egg and some spices. I kept my spice mix simple but you could add others. Garlic powder, chili powder, or even a pinch of cayenne would be great additions!
Shaping and Baking the Broccoli Hash Browns
When you’re ready to bake these, portion out the mixture into 8-10 mounds and shape each one into a classic hash brown shape. I went for kind of a rounded rectangle. Try to make sure they are an even thickness, but other than that any shape will work!
Bake these broccoli hash browns for 15 minutest at 375 degrees F. and then you should be able to give them a flip with a sturdy spatula!
If they are looking dry at all, drizzle them with a little more olive oil.
Otherwise back in the oven for another 10-15 minutes and they are ready to go!
I served my broccoli hash browns with sunny side up eggs and some crunchy bacon!
Reheating the Broccoli Hash Browns
Once these are baked, these broccoli hash browns keep beautifully in the fridge for a few days. The fastest way to reheat them is in a skillet with a drizzle of oil over medium-low heat until they are warmed through and get crispy again on the outside.