Lazy weekend mornings deserve a big breakfast without the stovetop stress. These Sheet Pan Hash Browns give you crispy, golden potatoes without the constant flipping. It is the perfect way to feed your whole family at once. You can finally enjoy your coffee while the oven does the work.
Why This Recipe Is a Winner
Making hash browns in a skillet can be very tricky. They often end up soggy or burnt in uneven spots. This sheet pan method ensures even browning and maximum crunch for every bite. It is a total lifesaver for a busy winter morning. Your family will love the restaurant-quality texture right at home. This recipe is wonderfully hands-off and simple to prepare.
How to Make Sheet Pan Hash Browns
You start with thawed frozen potatoes for a quick and easy shortcut. The secret is removing every drop of moisture before you start seasoning. Then, you just spread them out and let them roast until golden. Beginner cooks will love how doable this process feels. It takes the guesswork out of making the perfect breakfast side dish.
Ingredients You’ll Need
Most of these items are likely already sitting in your kitchen pantry. Using simple staples makes this a budget-friendly choice for any day.
- 24 oz frozen shredded hash browns, thawed and patted dry
- 3 tbsp unsalted butter, melted
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp smoked paprika
Step-by-Step
- Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius) and lightly grease a large rimmed baking sheet.
- Place thawed shredded potatoes in a clean kitchen towel and squeeze firmly to remove all excess moisture.
- In a large mixing bowl, combine the dried potatoes with melted butter, olive oil, salt, pepper, garlic powder, onion powder, and paprika.
- Toss thoroughly until potatoes are evenly coated with fats and seasonings.
- Spread the mixture onto the prepared baking sheet in a thin, even layer, pressing down slightly with a spatula.
- Bake in the center rack for 20 minutes.
- Remove the sheet pan and use a spatula to flip the potatoes in sections.
- Return to the oven and bake for an additional 10 to 15 minutes until the edges are deep golden brown and crispy.
- Allow to rest for 2 minutes before serving.
Best Ways to Enjoy It
Serve these potatoes alongside fluffy scrambled eggs and crispy bacon. They also taste great with a dollop of cool sour cream. Add some sliced avocado for a fresh morning meal that feels special. This dish is a guaranteed hit at any weekend gathering. Set the table and enjoy a slow morning with your favorite people.
Storage & Reheating
Keep leftovers in an airtight container in the fridge for three days. To get that crunch back, reheat them in the oven at 375°F. Avoid using the microwave because it makes the potatoes too soft. You can even freeze the cooked hash browns for later. Just bake them from frozen until they are hot and crispy again. This makes weekday breakfast much faster and easier for everyone.
Tips for Best Results
- Squeeze the potatoes harder than you think necessary to remove all water.
- Don’t skip the drying step or your hash browns will be soggy.
- Use a large rimmed baking sheet to prevent any oil from spilling.
- Spread the potatoes in a very thin layer for the ultimate crunch.
- Swap the butter for ghee if you want a higher smoke point.
- For a holiday crowd, double the batch and use two sheet pans.
- Add a pinch of cayenne pepper if you like a little heat.
- Let the potatoes rest for two minutes so they firm up perfectly.
Ways to Switch It Up
- Sprinkle a cup of shredded cheddar cheese over the top during the last five minutes.
- Mix in some finely chopped bell peppers for a bright pop of color.
- Use vegan butter and extra oil to make this recipe dairy-free.
- Toss in some crumbled cooked sausage for a heartier morning version.
- Swap the smoked paprika for dried rosemary for an earthy fall flavor.
Common Questions
Can I use fresh potatoes instead of frozen?
Yes, you can use fresh russet potatoes for this recipe. You must grate them and soak them in cold water first. Then, squeeze them very dry before following the rest of the steps.
How do I know when they are done?
Look for edges that are a deep, dark golden brown. The center should feel firm and the top should look perfectly toasted. If they look pale, give them five more minutes in the oven.
Will my kids actually eat these?
Absolutely, because most kids love the crispy texture and mild potato flavor. You can serve them with ketchup on the side to make it kid-approved. It is much easier than making individual portions in a pan.
I hope these crispy potatoes bring a little extra warmth to your weekend. They are so simple and satisfying for the whole family to enjoy. Happy cooking!
— Alex
Ingredients
- 24 oz frozen shredded hash browns, thawed and patted dry
- 3 tbsp unsalted butter, melted
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp smoked paprika
Instructions
- Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius) and lightly grease a large rimmed baking sheet.
- Place thawed shredded potatoes in a clean kitchen towel and squeeze firmly to remove all excess moisture.
- In a large mixing bowl, combine the dried potatoes with melted butter, olive oil, salt, pepper, garlic powder, onion powder, and paprika.
- Toss thoroughly until potatoes are evenly coated with fats and seasonings.
- Spread the mixture onto the prepared baking sheet in a thin, even layer, pressing down slightly with a spatula.
- Bake in the center rack for 20 minutes.
- Remove the sheet pan and use a spatula to flip the potatoes in sections.
- Return to the oven and bake for an additional 10 to 15 minutes until the edges are deep golden brown and crispy.
- Allow to rest for 2 minutes before serving.
