I used the following recipe for my hash browns.
6 large red-skinned potatoes (about 2 1/2 pounds), peeled, cut into 1/2-inch pieces
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon Creole or Cajun seasoning or 1 additional teaspoon chili powder
1/4 cup olive oil
Preheat oven to 400°F. Cook potatoes in medium pot of boiling salted water until almost tender, about 5 minutes. Drain well. Spread potatoes on heavy large baking sheet. Sprinkle with paprika, chili powder and Creole seasoning. Season with salt. Drizzle olive oil over potatoes and stir to coat.
Bake potatoes until crisp, turning with metal spatula every 10 minutes, about 40 minutes.