How to Make Sheet Pan Hash Browns

In addition to bacon and eggs, my ideal breakfast isn’t complete without a side of hash browns. Just thinking about shredded potatoes cooked in oil and seasonings has my taste buds salivating. While I love making my own homemade hash browns, I’m not a fan of constantly flipping them in a hot skillet to get crispy spuds. Luckily, there’s a better way of creating crunchy hash browns with a lot less hassle: simply bake them in a sheet pan. This hack saves you elbow grease as it cooks all of the hash browns in one go, and it prevents oil splatters on your stove — a win-win. Here’s how a baking sheet works to create the most mouthwatering hash browns for your breakfast or brunch spread:

Why a sheet pan creates the best hash browns

Most hash brown recipes call for frying the shredded spuds in a skillet with olive oil. While this method produces crispy hash browns, it comes at the cost of grease splattering everywhere. Plus, if you’re feeding a crowd, the potatoes need to be fried in batches for even cooking. Luckily, there’s an easy fix.

Baking hash browns on sheet tray may sound odd, but this aluminum tool’s ability to conduct heat well allows spuds to become crunchy and tender. A baking sheet’s large surface also lets you cook the hash browns in one go rather than in separate batches. Even better? Lining the pan with parchment paper beforehand makes cleaning the baking sheet afterward a breeze. Keep reading for a tasty recipe for sheet pan hash browns that’s sure to become a favorite in your household. (Click through for a tasty grandma pizza recipe that you can make in a sheet pan!)

How to make sheet pan hash browns

Once you try this sheet pan hash browns recipe from Delish, you’ll never want to make them any other way again. This recipe transforms pre-shredded potatoes with ingredients like garlic powder, paprika and cheese before they’re baked on a sheet tray. As a result, the potatoes develop an extra crispy texture alongside a sharp and smoky flavor. The best part about this recipe? It comes together in 45 minutes, which gives you time prepare other foods like bacon or eggs to serve alongside the hash browns. Yum!

Ingredients:

1 16-oz. bag refrigerated shredded hash browns
½ tsp. garlic powder
½ tsp. paprika
1 large egg, beaten
1 cup cheddar cheese, shredded
¼ cup extra-virgin olive oil
2 Tbs. chives, finely chopped
A generous pinch of salt and freshly ground black pepper

Directions:

Prep: 10 mins
Bake: 30 mins
Total Time: 40 mins
Yield: 6 servings

Preheat oven to 400°F.

In medium-sized bowl, combine hash browns, seasonings, egg and cheese until potatoes are fully coated.

Line small sheet pan with parchment paper before greasing pan with oil. (This will allow the potatoes to “fry” while they’re baking in oven without sticking to baking sheet’s surface.)

Pour potato mixture onto baking sheet and spread into an even layer. Bake for 30 minutes or until potatoes are golden brown.

Remove hash browns from oven and allow them to cool for 2 to 3 minutes. Sprinkle top with finely chopped chives and serve with rest of your breakfast spread.
Note: Feel free to double or triple the measurements and use bigger tray if you’re making larger batch.

My sheet pan hash browns taste test

These hash browns were unlike anything I’ve made or eaten at a restaurant. I’m very accustomed to hash browns having thinly sliced onions and bell peppers for extra savoriness. However, these hash browns didn’t need the addition of other veggies thanks to the pungent taste from the spices and cheese. This meant every bite burst with flavor and certainly didn’t disappoint.

While I was worried that the hash browns would become too crunchy in the oven, they actually had the right balance of crispiness and tenderness. Honestly, I could eat a whole bowl of these hash browns on their own because they’re delicious and don’t involve cleaning a greasy skillet afterwards.

It’s safe to say this hash brown recipe will be added to my collection of favorite dishes to whip up for breakfast. Who knows? Maybe next time, I’ll use shredded sweet potatoes for a twist on this classic morning staple.

If you’re looking for more tips on whipping up a mouthwatering breakfast, we’ve got you covered. Check out our stories on how to make fluffy scrambled eggs like IHOP, homemade banana waffles and the best way to prepare the fluffiest Denver omelet you’ve ever tasted!