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.
Sheet Pan Hash Browns
One of the best things about this recipe is that you can adapt it to match your preferences. Use sweet potatoes in place of classic russet potatoes to switch it up, and add in your own seasonings, from paprika to onion powder to chili powder for a kick. This yummy dish is as easy as it gets for a delicious breakfast, brunch or snack, and it's almost impossible to mess up.
Plus, this hash brown recipe is as healthy as it is easy. Potatoes are a great source of fiber, which keeps you full, stabilizes cholesterol, and keeping blood sugar levels in check. It's also essential for digestive health. Potatoes are also full of antioxidants and vitamins, like vitamin C, vitamin B6, potassium, and magnesium.
Because of these health benefits, you can enjoy your tasty sheet pan hash browns without worrying about messing up your diet or being in a junk food-induced food coma.
How to Make Sheet Pan Hash Browns
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!
This recipe was originally published on February 7, 2020.
Sheet Pan Hash Browns
- 30 oz shredded hash brown potatoes, thawed
- 2 tbs butter, melted
- 1 tbs olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp cayenne
- 1/2 cup freshly grated Parmesan (Or sub for extra sharp cheddar)
- 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!