Hash browns are one of the best parts of brunch, but if you've got a crowd to feed (and lack the skills of Waffle House grill cooks) using a sheet pan to make baked hash browns is about the fastest and easiest way to get golden brown, crispy hash browns on the table. These sheet pan hash browns take almost no prep time and you can bake them while you're making the rest of the meal. Hash brown potatoes go great with cheesy scrambled eggs or a veggie omelet, and we think they work as a side dish for any weeknight meal, too.

If you want to use a box grater to shred the potatoes, you can, but frozen hash browns work just fine in this recipe.

Line a half sheet pan with parchment paper while you preheat the oven. Combine the butter, olive oil, salt, black pepper, garlic powder and cayenne in a measuring cup or small bowl. Put the shredded potatoes in a large bowl and pour the butter and seasoning mixture over the potatoes. Add the Parmesan cheese and toss everything together until the potatoes are coated.

Spread the potatoes over the baking sheet in as thin a layer as possible. Bake for 15 minutes, then quickly toss the potatoes before another 15 minutes or so of cook time, just until crispy and browned. When the baked hash browns are done, take the baking pan to the table and serve with sour cream, cheddar cheese, chives or just dig in as-is!