0 Preheat your oven to 400 degrees
1 Peel and shred a large russet potato
2 Use paper towels to pat the shredded potatoes dry
3 Combine the shredded potatoes with 2/3 cup of shredded parmesan, 1 tablespoon of dried herbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper and 2 tablespoons of olive oil and mix until everything is completely combined
4 On a greased or non-stick baking sheet, form evenly shaped patties of even thickness
5 Bake the hashbrowns in a 400 degrees oven for 35-45 minutes depending on how thick your patties are and how crisp you want them to be
6 Transfer the hashbowns onto a paper towel lined plate and sprinkle with salt
7 Enjoy!
