Sheet Pan Hashbrowns (Crispy & Easy To Make!)
Everyone dunks on carbs these days, and I get how too much can be bad for you. But if I’m being honest, nothing gets me going in the morning like a good dose of carbs, especially in the form of my beloved hashbrowns.
And when it comes to this breakfast food, my motto is “the crispier, the better.” I want every bite to have that perfect golden crunch.
The way I achieve this is by making these Sheet Pan Hashbrowns. Not only do they come out of the oven hot, crispy, and buttery, but they also come together quickly and make it easier for me to serve my whole family during busy mornings.
Plus, baking hashbrowns in a single layer on a sheet pan means you get perfectly golden edges without the hassle of flipping.
The potatoes turn irresistibly crispy on the outside while staying soft and fluffy inside, with just the right amount of seasoning to make them pop!
Why You’ll Love This Recipe
- Easy to prepare with minimal cleanup
- Filling and delicious; gives you energy in the morning
- Crispy and golden crust every time
- Customizable; goes with your favorite toppings, from cheese to herbs
- Perfect for feeding a crowd at brunch or breakfast
The Story Behind the Recipe
I’ve had hashbrowns for breakfast once a week or at least twice a month for breakfast since I was kid.
My mom made them just the way I liked them: crispy, golden, and served alongside sunny side up eggs and some bacon.
Now that I make my own family’s breakfast, I love creating those same potatoes that my kids gobble up in seconds.
But because I wanted a way to make them without being glued to the stove, I tried baking them on a sheet pan one morning. After getting the crunch I wanted with less hassle, I’ve been making them that way ever since.
Ingredients & Substitutions
- 1 bag frozen shredded hashbrowns
- 4 tablespoons butter, melted (or olive oil for for a less rich taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder (can be substituted with 1 yellow onion for an enhanced texture.
- Salt and pepper to taste
- Optional toppings: Shredded cheese (cheddar or Monterey Jack)
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 15 minutes |
| Cooking Time | 45 minutes |
| Total Time | 1 hour |
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Then line a large sheet pan with parchment paper or lightly grease it with cooking spray.
- In a large bowl, combine the frozen shredded hashbrowns, melted butter, onion powder, garlic powder, salt, and pepper. Stir until evenly coated.
- Evenly distribute the hashbrown mixture on the prepared sheet pan. Press it down slightly to create a thin, uniform layer for maximum crispness.
- Place the pan in the oven and bake for around 30 minutes until the hashbrowns are golden brown and crispy on the edges.
- If using shredded cheese, sprinkle it on top of the hashbrowns during the last 5 minutes of baking and return to the oven until melted and bubbly.
- Remove from the oven, let cool for a minute, then slice onto plates. Serve with eggs, bacon, or your favorite breakfast sides!
Expert Tips for the Best Hashbrowns
- Spread the hashbrowns in a thin, even layer to allow proper airflow and ensure golden, crispy edges.
- Spice it up with smoked paprika or even a pinch of cayenne for heat.
- Turn the hashbrowns into a loaded breakfast dish by topping them with cooked bacon or a fried egg for a complete, flavorful, and easy-to-eat meal.
- If you have extra time, give fresh potatoes a try. Shred them using a box grater or food processor, soak them in cold water for 10 minutes to remove excess starch, then drain and pat dry thoroughly before mixing with seasonings and baking.
- Don’t skimp on the fat. You can choose olive oil instead of butter for a lighter taste, but both help crisp up the hashbrowns. So don’t be afraid to coat them well!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Total Fat | 10g |
| Carbohydrates | 32g |
| Protein | 3g |
FAQs About Sheet Pan Hashbrowns
What should I serve with hashbrowns?
These hashbrowns are great alongside eggs, avocado slices, smoked salmon, or a fresh salad for a balanced meal.
Can I freeze leftovers?
Absolutely! Store cooled hashbrowns in an airtight container in the fridge for up to 4 days.
How do I reheat hashbrowns?
For best results, reheat in a preheated oven or air fryer to maintain their delightful crispiness.
Make Your Mornings Brighter With These Hashbrowns!
With this sheet pan method, you get perfectly crispy hashbrowns without the hassle of flipping or frying. Golden, flavorful, and effortless to make, it’s perfect for enjoying with your family or sharing with friends at breakfast or brunch.
