Oven-Baked 3-Ingredient Potato Ring

Editoron

There is a special kind of magic that happens when the savory, buttery aroma of crispy, golden-brown potatoes fills your kitchen. It instantly brings to mind cozy family dinners, church potlucks, and the warmth of a farmhouse kitchen where a beautiful, ring-shaped potato dish was always the star of the table.

If you enjoy recipes that are simple, comforting, and impressive without requiring hours in the kitchen, this 3-Ingredient Oven-Baked Potato Ring is for you.

Made with just three main ingredients, it comes together in about five minutes of prep and bakes into a crispy, golden side dish that tastes like a homemade hash brown casserole.

Why You’ll Love This Recipe

  • Only 3 main ingredients
  • Quick and easy to prepare
  • Crispy outside, tender inside
  • Budget-friendly
  • Perfect for family dinners, brunches, or holiday meals

Why It Works

Baking at 400°F (200°C) allows moisture on the surface of the potatoes to evaporate quickly, helping create a crisp, golden crust through the Maillard reaction. Meanwhile, the egg binds the shredded potatoes together so the ring keeps its shape after baking.

Ingredients

Main Ingredients

  • 1 (30-ounce) bag frozen shredded hash brown potatoes, slightly thawed
  • 1 large egg
  • 2 tablespoons avocado oil

Seasonings

  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Pinch of freshly ground black pepper
  • Salt, to taste (optional)

Instructions

1. Preheat the Oven

Preheat the oven to 400°F (200°C).

Grease a 6-cup Bundt pan or ring mold well with avocado oil or nonstick cooking spray.

2. Prepare the Potatoes

If the hash browns have thawed, squeeze out as much excess moisture as possible using a clean kitchen towel. This helps create a crispier finished dish.

3. Mix

In a large bowl, combine:

  • Hash browns
  • Egg
  • Avocado oil
  • Garlic powder
  • Onion powder
  • Black pepper

Mix until everything is evenly coated.

4. Fill the Pan

Press the mixture firmly into the prepared Bundt pan using your fingers or the bottom of a measuring cup. Packing it tightly helps the ring hold together after baking.

5. Bake

Bake for 35–40 minutes, or until the top and edges are deep golden brown and the center feels firm.

6. Rest

Let the potato ring rest for 10 minutes before removing it from the pan.

Run a knife around the edges, place a serving platter over the pan, and carefully invert it.

Tips for Success

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