Sheet Pan Hash Browns
This no-hassle, big batch crispy hash brown recipe is perfect for whipping up breakfast for a crowd or just some hungry potato lovers.
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Sheet Pan Hash Browns
This no-hassle, big batch crispy hash brown recipe is perfect for whipping up breakfast for a crowd or just some hungry potato lovers.
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| Servings | Prep Time |
| 6servings | 5minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 30oz shredded hash brown potatoes, thawed
- 2tbs butter, melted
- 1tbs olive oil
- 1/2tsp salt
- 1/2tsp pepper
- 1/4tsp garlic powder
- 1/4tsp cayenne
- 1/2cup freshly grated Parmesan(Or sub for extra sharp cheddar)
Instructions
- Preheat oven to 375 F and prepare a half sheet pan (about 13 x 18 inches) by lining with parchment paper. Place potatoes in a large bowl.
- Combine the butter, olive oil, salt, pepper, garlic powder, and cayenne in a measuring cup or small bowl, then pour over the potatoes. Add the Parmesan and toss.
- Spread the potatoes over the baking sheet in as thin a layer as possible. Then bake for 15 minutes. Remove from oven to quickly toss, then return to oven for another 15 minutes or so, just until crispy.
- Cut up or scoop off and enjoy!
Recipe Notes