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Hash browns with poached egg

Easiest Crispy Sheet Pan Hash Browns

Love homemade hash browns? Here are two simple steps to get them crispy–pre-grated potatoes and a hot, oiled sheet pan–plus a deluxe version.

My friend, Heidi, is an amazing cook who also helps me with with this blog and feeds me recipe ideas.

One day, I told her that my attempts to make a good sheet pan hashbrown had failed. I had started with raw potatoes and partially cooked potatoes and the texture was all wrong.

They were somewhat crispy but the inside was gummy. And my hash brown-loving daughter rejected them. There had to be another way.

Heidi told me about the hash browns you can buy in the refrigerator section, not the frozen ones.

I’m a scratch cook, but my friend Beth’s potato harvest was a bust last fall. So, I’ve been buying Russets and Yukon Golds at the store.

I’d tried several methods, including the best method where you grate, rinse then squeeze the potatoes dry before cooking. It was all a bit much.

Sheet pan hash browns with ham and cheese

Why not buy pre-grated hash brown potatoes for this recipe and save a step? We could all use a quality short cut.

Sheet Pan Hash Browns

The real trick–with either your own or pre-grated hash browns–is to use the technique for my oven baked falafel: you preheat the baking sheet with some off the oil and start with a hot surface for getting those hash browns crispy.

That’s all there is to it! I seasoned these with garlic powder {another short cut I rely on for making homemade breakfast sausage}, salt and pepper.

I tried another version with add-ins that I happened to have: diced ham from our Sunday supper and grated cheese on top.

This recipe includes other ideas, and this is a great use for random leftover items in your refrigerator that need using up.

Make these for breakfast or brunch–or breakfast for dinner.

Hash browns with poached egg

For a more deluxe options, divide into portions and top with a poached egg or sausage gravy or eat them plain. There’s nothing to it!

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Crispy Sheet Pan Hash Browns

Course Breakfast
Cuisine American
Keyword hash browns
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6 people
Author Lynne Curry

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 1-pound bag refrigerated hash browns
  • 1 fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Optional Add-ins:

  • 1 cup diced ham
  • 1 cup sauteed mushrooms
  • 1 cup sauteed greens, such as spinach, chard or kale
  • 1/2 cup chopped scallions
  • 1 cup grated cheese for topping

Instructions

Plain Hash browns:

  1. Preheat oven to 425 degrees F. Place a rimmed sheet pan in the oven for 5 minutes. Then, add 2 tablespoons of the oil and heat for 1 minute.

  2. Meanwhile, stir the hash browns in a mixing bowl with the remaining olive oil, salt, garlic powder and and pepper.

  3. Open the oven and pull out the rack with care. Use hot pads to tilt the pan so the oil slides around to coat it evenly. Use a spatula to distribute the hash browns –more spread out for crispier hash brown or crowded for a less crispy all over–into an even layer in the hot pan. They will immediately start to sizzle.

Deluxe Hash Browns:

  1. While mixing the potatoes, add in any (or all) of the optional mix-in items (except for cheese, which just makes the hash browns stick to the pan) until evenly distributed. Bake as directed, sprinkling the top with grated cheese, if desired.

  2. Bake the hash browns for 25 minutes, Then check them for browning. If the edges are getting too dark, fold them toward the center. Then, continue baking until they are as crispy browned as you like them, 10-15 minutes more,

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