Alongside eggs and bacon, my ideal hearty breakfast isn’t complete without a side of hash browns. Just thinking about shredded potatoes cooked in butter and seasonings has my taste buds salivating. While I love making my own homemade hash browns, the only downside is having to constantly flip and turn them in the hot skillet. However, I recently came across a simple trick for getting the crispiest hash brown imaginable without that hassle. All you need is an everyday baking tool: a sheet pan!
How to Make Sheet Pan Hash Browns
After discovering this tip, I was immediately on board. Baking hash browns on a sheet tray rather than frying them in a skillet gives the potatoes more room to cook.
As a result, you get more crunchy bits and you can cook a bigger batch all at once. This easy recipe from Delish is the way to go when it comes to whipping up the best hash browns possible.
First, in a medium-sized bowl combine the following ingredients below — saving the olive oil and chives for later:
- 1 16-ounce bag refrigerated shredded hash browns
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 large egg, beaten
- 1 cup cheddar cheese, shredded
- 2 tablespoons chives, finely chopped
- A pinch of kosher salt and freshly ground black pepper
Once the potatoes are fully coated, set aside. Line a small sheet pan with parchment paper before greasing the pan with the oil. (This will allow the potatoes to “fry” while they’re baking in the oven without sticking to the baking sheet’s surface.)
Pour the potato mixture onto the baking sheet and spread into an even layer. Bake at 400 degrees Fahrenheit for 30 minutes or until the potatoes are golden brown.
Remove the hash browns from the oven and allow them to cool for two to three minutes. Sprinkle the top with the finely chopped chives and serve with the rest of your breakfast spread.
Feel free to double or triple the measurements and use a bigger tray if you’re making a larger batch. Watch the video below to see how to make this delicious recipe for sheet pan hash browns!
My Experience Making This Recipe
Trying this out myself, I followed the recipe exactly — only swapping chopped chives for parsley as a garnish. After taking the first bite, I was blown away at the flavor and texture combo. The potatoes were crunchy, yet soft and tender. This worked well with the blend of cheese and spices.
Afterwards, clean up was a breeze. I could just throw away the parchment paper from the tray instead of having to waste elbow grease scrubbing a skillet.
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 sweet potatoes instead for a twist on this morning staple!
As you can see, using a baking sheet is a great way to make hash browns, especially for a crowd. (And for those times when you’re making breakfast for one, your waffle iron will do the trick!)