Sheet Pan Hash Browns Recipe
If you’re craving the perfect balance of crispy edges and tender, fluffy centers, these Sheet Pan Hash Browns are about to become your new go-to breakfast hero. This recipe takes humble potatoes and uses the magic of the oven to deliver a golden, crunchy, and absolutely irresistible dish that’s fantastic for brunch or a cozy weekend morning. Not only do these hash browns look stunning spread out on a sheet pan, but they’re also super easy to customize and share, making every bite a cozy celebration of comfort food done right.
Ingredients You’ll Need
Getting started with Sheet Pan Hash Browns requires just a handful of straightforward ingredients, each chosen to layer on texture and flavor effortlessly. From the starchiness of Russet potatoes to the punch of garlic and onion powders, these essentials work in harmony to create that crave-worthy golden crust and melt-in-your-mouth interior.
- Russet potatoes (2 large): Their starchy nature ensures your hash browns crisp up beautifully while staying tender inside.
- Olive oil (3 tablespoons): Provides a subtle fruitiness and helps achieve a gorgeously crisp exterior.
- Salt (1 teaspoon): Enhances the natural flavors and balances the seasoning perfectly.
- Black pepper (1/2 teaspoon): Adds a gentle kick without overpowering the potatoes.
- Onion powder (1 teaspoon): Infuses a mild sweetness and savory depth.
- Garlic powder (1 teaspoon): Brings warmth and a subtle hint of aromatic richness.
- Fresh parsley (optional): A fresh green sprinkle to brighten up the final dish with color and a hint of herbal freshness.
How to Make Sheet Pan Hash Browns
Step 1: Prepare Your Potatoes
Start by preheating your oven to a hot 425°F (220°C) so it’s ready to crisp those potatoes to perfection. Next, give your potatoes a good scrub and peel them if you prefer—either way works wonderfully. Using a box grater or food processor, shred the potatoes into thin, even strands that will cook uniformly.
Step 2: Rinse and Dry Thoroughly
Rinse your shredded potatoes in cold water to wash away excess starch, which is key for achieving that coveted crispy exterior. Let them soak for about 10 minutes, then drain and squeeze out as much moisture as you can using paper towels. This step really sets the stage for crunchiness.
Step 3: Season the Potatoes
In a large bowl, toss the dry potato shreds with olive oil, salt, black pepper, onion powder, and garlic powder. Make sure every strand is evenly coated—the oil helps the seasoning stick and promotes beautiful browning throughout baking.
Step 4: Spread and Bake
Line a baking sheet with parchment paper for easy cleanup and spread your potato mixture evenly, keeping it in a nice, uniform layer without crowding. Pop it into the oven for 25 to 30 minutes, flipping halfway through to ensure each side turns golden and crisp. The result is a gorgeous sheet of hash browns with all the crunch and flavor you’re dreaming of.
How to Serve Sheet Pan Hash Browns
Garnishes
Simple fresh parsley sprinkled over the top adds a lively pop of color and a fresh, bright flavor that complements the warm, hearty potatoes perfectly. For more indulgence, you might also consider shredded cheese or a dollop of sour cream as wonderful finishing touches.
Side Dishes
Sheet Pan Hash Browns are incredibly versatile and go beautifully alongside classic breakfast staples. Serve them with scrambled eggs, crispy bacon, or a stack of pancakes for a complete morning feast. They also pair brilliantly with fresh fruit to balance the meal with a touch of sweetness.
Creative Ways to Present
For a fun twist, press your sheet pan hash browns into muffin tins before baking to create perfectly portioned, crispy cups that hold toppings like sautéed veggies, cheese, or even a runny egg. This approach not only looks impressive but makes serving a breeze.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Sheet Pan Hash Browns, store them in an airtight container in the refrigerator for up to 3 days. This way, you keep their flavor fresh and ready for a quick, satisfying breakfast or snack the next day.
Freezing
You can freeze cooked hash browns to enjoy later by placing cooled portions in freezer-safe bags or containers. Freeze for up to 2 months, making sure to squeeze out any excess air to prevent freezer burn.
Reheating
To revive that crispy texture, reheat leftovers in a hot oven or toaster oven at 400°F (200°C) for 10–15 minutes instead of the microwave. This way, your Sheet Pan Hash Browns come back crunchy and delicious, just like freshly baked.
FAQs
Can I use other types of potatoes for Sheet Pan Hash Browns?
While Russets are ideal due to their starchy nature that crisps up well, you can experiment with Yukon Golds for a slightly creamier texture, though they may be less crispy.
Do I need to soak the shredded potatoes before baking?
Yes, soaking removes excess starch, which helps your hash browns become crispier instead of soggy during baking.
What if I don’t have parchment paper?
You can use a well-oiled baking sheet or a non-stick silicone baking mat to prevent sticking, but parchment paper is easiest for cleanup and helps with even cooking.
Can I add other seasonings or mix-ins?
Absolutely! Feel free to add paprika, cayenne pepper, or chopped herbs for extra flavor. You can even mix in diced bell peppers or onions for variety.
How can I make Sheet Pan Hash Browns extra crispy?
Drying the shredded potatoes thoroughly and spreading them in a single layer without overcrowding is key. Also, flipping halfway through baking ensures both sides crisp evenly.
Final Thoughts
Sheet Pan Hash Browns are an absolute game-changer when it comes to easy, delicious breakfasts you can make for a crowd or just treat yourself. They’re crisp, flavorful, and effortlessly adaptable to whatever your taste buds desire. I can’t wait for you to try this recipe and see how something so simple can be so wonderfully satisfying. Trust me, once you make these, Sheet Pan Hash Browns will be a staple you turn to again and again!
