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About This Recipe
Hash browns are like the ultimate potato recipe! They can be enjoyed for breakfast, lunch or dinner – or our family’s favorite – breakfast-for-dinner! And now making crispy hash browns is easier than ever with this simple sheet pan method! You can easily turn a bag of frozen hash browns into a crispy, golden brown side dish with minimal effort.
If you haven’t tried baking your hash browns yet, you’ve got to give it a try! By baking them on a sheet pan in the oven, you can achieve that satisfying crunch without the hassle of frying. There’s less mess, less time and its way easier to make a large batch to feed a crowd or quick meal prep.
And I’ll let you in on a little secret for making these hash browns taste super rich while also still getting nice and crispy? Using a combination of olive oil and butter! The butter gives these hash browns a rich flavor and while the olive oil ensures a crispy texture, making them irresistibly delicious.
This is a seriously the easiest and most delicious way to elevate frozen hash browns. Perfect for enjoying with my Homemade Turkey Sausage Gravy, Mini Sausage Biscuits, Scrambled Eggs, Crispy Bacon, a big stack of pancakes and more!
Why You’ll Love These Crispy Shredded Hash Browns
- Hands-off cooking: No need to stand over the stove! Simply spread the hash browns out, pop them in the oven, and let them bake while you focus on other things like whipping up this Homemade Turkey Sausage Gravy!
- No mess: Unlike frying, this baked hash brown recipe means no splattering oil and clean up is a breeze!
- Great for large batches or meal prep: This easy recipe is the best way to make a large batch at one time. Perfect for feeding a crowd or meal prepping since you don’t have to cook in batches like you would with a skillet.
- Healthier alternative: Baking these hash browns in the oven requires less oil compared to frying, making this method a healthier choice while still delivering that satisfying crispy crunch.
- Minimal ingredients: These golden hash browns taste just like homemade hash browns but are made quick and easy right at home with only 4 ingredients!
- Frozen hash browns: I used Alexia Hashed Browns w/ onion, garlic & white pepper (seasoned a little already) – you can always add more salt or seasonings depending on the hash browns you use and your preference!
- Yellow onion: The chopped yellow onion caramelizes as it bakes giving these hash browns extra flavor! Feel free to use fresh or frozen chopped onion.
- Butter and olive oil: Using a combination of melted butter and olive oil helps give these hash browns a rich, creamy flavor while also achieving that perfect golden-brown crispness. I prefer to use a very light neutral extra-virgin olive oil for these hash browns so the butter can really shine through.
- Cheesy hash browns: Sprinkle your favorite cheese like shredded cheddar, Monterey Jack, or Parmesan over the hash browns the last few minutes of cooking for a melty, crispy topping.
- Bacon or sausage: Crumble cooked bacon or sausage into the hash browns for extra protein and heartiness!
- Bell peppers: Add diced bell peppers in addition to the onion for even more flavor.
- Seasonings: If you’re using plain hash browns you can add additional seasonings like garlic powder, onion powder, paprika, cayenne pepper, etc.
- Toppings: Top these hash browns with a dollop of sour cream, hot sauce, green onions, or a little cheese.
- Gluten-free: Most frozen hash browns are naturally gluten-free, but just make sure to check for added starches or coatings.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 400 degrees F. Spray a large nonstick baking sheet with cooking spray. Add the frozen shredded hash browns and onions to a large mixing bowl (or directly to the baking sheet). Drizzle the olive oil and melted butter over top and sprinkle with some salt and black pepper. Use your hands to toss together ensuring all potatoes are coated.
2. Dump onto the baking sheet and spread out evenly. Use the back of a spatula to press down.
3. Bake for 20 minutes. Remove from the oven and spray the top of the hash browns with a little cooking spray. Use a spatula to flip/toss the hash browns, then press down with the back of the spatula to spread hash browns back out into an even layer.
4. Bake for another 10-15 minutes, or until the edges start to turn brown.
Store hash browns in an airtight container in the fridge for 3-4 days. Reheat hash browns in a skillet over medium heat to restore crispiness or place back in the oven at 375°F for about 10 minutes or until warm and crispy.
Helpful Tips
- Don’t thaw: You do not need to thaw hash browns before cooking. Thawing the shredded potatoes releases excess moisture, making it harder to achieve a crispy texture.
- Avoid overcrowding: For the best results, spread hash browns out evenly into a single layer on the pan. The hash browns need surface area to allow them to crisp up rather than becoming mushy. If your sheet pan isn’t big enough to spread out the hash browns into a thin layer, use two pans to avoid overcrowding or unevenness.
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Press down: Pressing the hash browns down allows you to increase the contact of the hash brown with the hot pan helping you get those extra crispy edges!
Do I need to thaw the hash browns before baking?
No, you do not need to thaw hash browns before baking. Cooking frozen hash browns straight from the freezer prevents soggy hash browns. Thawing releases excess water, making it harder to achieve a crispy texture.
Can I use fresh potatoes to make these crispy hash browns?
I personally have not tried this recipe with fresh grated potatoes, but it should work just the same! To make with fresh potatoes, use a box grate to grate russet potatoes into thin, 1-inch strips. Then toss with onions and seasonings and bake as directed. You could also try soaking the potatoes in a bowl of cold water to help remove excess starch for crispy potatoes. Just be mindful to dry the potatoes REALLY well with paper towels before tossing with the rest of the ingredients so the oil and butter will stick.
Why do I need to use both olive oil and butter?
Using a combination of butter and oil allows you to achieve the best hash browns and crispy texture. The butter adds rich flavor, while the olive oil helps prevent burning and ensures even crisping. Using both gives you the best of both worlds.
Can I cook these hash browns in the air fryer?
Yes, you can cook these hash browns in the air fryer. To cook in the air fryer, cook at 375°F for 10–15 minutes, shaking the basket halfway for even crisping.
More Breakfast Recipes You’ll Love
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Crispy Shredded Hash Browns From Frozen
Ingredients
- 16 oz. shredded frozen hash browns
- 1/2 cup finely chopped yellow onion (80g)
- 2 Tbsp melted butter (28g)
- 1 Tbsp olive oil (15g)
- Salt & fresh ground pepper to taste
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Instructions
- Preheat the oven to 400 degrees F. Spray a large nonstick baking sheet with cooking spray.
- Add the frozen shredded hash browns and onions to a large mixing bowl (or directly to the baking sheet). Drizzle the olive oil and melted butter over top and sprinkle with some salt and pepper. Use your hands to toss together ensuring all potatoes are coated.
- Dump onto the baking sheet and spread out evenly. Use the back of a spatula to press down.
- Bake for 20 minutes. Remove from the oven and spray the top of the hash browns with a little cooking spray. Use a spatula to flip/toss the hash browns, then press down with the back of the spatula to spread hashbrowns back out into an even layer.
- Bake for another 10-15 minutes, or until the edges start to turn brown.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
