Made with only a handful of ingredients, these cheesy sheet pan hash browns are so crispy on the outside but tender on the inside. You'll love how these hash browns are made from scratch, loaded with flavor, and makes feeding a crowd easy!
These cheesy and crispy baked sheet pan hash browns come together with only six simple ingredients! They are such a delicious way to start off the day and it is always a household favorite (especially with children!).
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Why You'll Love This Recipe
- It keeps really well in the fridge and reheats wonderfully, so it's perfect to make ahead of time for an easy breakfast side during the week.
- It's pretty easy to make! It may be tedious to squeeze the water out of the potatoes but once that's done, the oven does the rest!
- It's easy to customize with add-ins from different cheeses to bell peppers to bacon to fresh herbs.
Ingredients You'll Need
- potatoes — I'm using russet potatoes and grating them myself. I keep the skin on, so I always scrub them thoroughly first. If you want to use pre-shredded frozen potatoes, you just have to thaw it and, again, squeeze out the water.
- salt — I use kosher salt.
- onion — I use half an onion for some extra flavor.
- garlic powder — again, for flavor.
- cheese — feel free to use your favorite cheese. I'm using a cheddar blend.
- melted butter — I use unsalted butter as I have added salt.
- oil — I use olive oil, but feel free to use your go-to neutral oil.
- oil spray — you'll need either extra oil or oil spray to grease your sheet pan. Alternatively, line the sheet pan with parchment.
How To Make Sheet Pan Hash Browns
- Scrub the potatoes thoroughly, pat them dry (so you get a good grip on them), and shred them. You can use a grater or a shredder attachment in your food processor.
- Add cold water to the shredded potatoes and soak them for 10 to 15 minutes.
- Heat the oven to 400°F.
- Drain the potatoes through a colander and rinse them well. Using your hands, squeeze out as much water as you can, by the handful. Transfer them to a large tea towel and wring out as much water as you can. Blot with a paper towel afterwards to really dry the potatoes!
- Add the dried potatoes, salt, diced onions, shredded cheese, butter, and oil to a large mixing bowl. Mix until well combined.
- Generously grease a sheet pan or spray with oil spray. Transfer the hash brown mixture onto the sheet pan and spread it out as evenly and flat as possible.
- Bake for 40 to 50 minutes or until the potatoes are golden brown. Option to add additional shredded cheese on top in the last 5 to 10 minutes for more cheese.
- Let cool for 5 and then cut them into squares or rectangles to serve.
Recipes Variations
- Add some chopped bacon to the hash brown mixture.
- Add diced bell peppers to the hash brown mixture.
- Use different cheeses such as parmesan or colby jack.
- Add some heat by mixing in some crushed red pepper.
- Dried herbs such as dried basil, thyme, or rosemary make for a great addition to the hash browns.
Tips and Notes
- Don't skip the soaking step! starch so they get nice and crispy in the oven.
- Shredded cheese from a block melts much better than pre-shredded cheese. I usually shred a block or two with my processor when they go on sale and then freeze them for when I need them.
- To store leftovers, I first cut them into squares and stack them into an airtight container before refrigerating them for up to 4 days. Make sure they're cooled first or condensation will form, leaving the hash browns soggy.
- To reheat, I air fry them for 5 minutes at 350°F or until hot. You can do this in the oven as well.
Serving Suggestions
These sheet pan hash browns go with so many things! Here are some serving suggestions:
Breakfast
Serve them for breakfast alongside these recipes:
- Sheet Pan Eggs
- Air Fryer French Toast Sticks
- Oven Toasted Bread
- Sausage Egg and Cheese McMuffin
- Instant Pot Eggs
- Air Fryer Bacon
- Air Fryer Sausage Links
- Oven Baked Bacon
- Instant Pot Poached Eggs
- Sheet Pan Pancakes
- Twisted Bacon
Lunch/Dinner
These crispy shredded potatoes aren't just for breakfast! Use them as a side for lunch or dinner like you could with crispy french fries:
- Slow Cooker Carnitas
- Inside a burger
- Garlic Butter Steak
- Slow Cooker BBQ Chicken Thighs
- Slow Cooker Chicken Drumsticks
- Slow Cooker Whole Chicken
- Whole Baked Chicken Wings
- One Pan Mozzarella Chicken
Recipe
Sheet Pan Hash Browns
Made with only a handful of ingredients, these cheesy sheet pan hash browns are so crispy on the outside but tender on the inside. You'll love how these hash browns are made from scratch, loaded with flavor, and makes feeding a crowd easy!
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RateServings: 6 servings
Equipment
Ingredients
- 2 pounds russet potatoes
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ onion, diced
- 1½ cup shredded cheese
- 2 tablespoons melted butter
- 2 tablespoon oil
- oil spray
Instructions
- Scrub the potatoes thoroughly, pat them dry (so you get a good grip on them), and shred them. You can use a grater or a shredder attachment in your food processor.
- Add cold water to the shredded potatoes and soak them for 10 to 15 minutes.
- Heat the oven to 400°F.
- Drain the potatoes through a colander and rinse them well. Using your hands, squeeze out as much water as you can, by the handful. Transfer them to a large tea towel and wring out as much water as you can. Blot with a paper towel afterwards to really dry the potatoes!
- Add the dried potatoes, salt, diced onions, shredded cheese, butter, and oil to a large mixing bowl. Mix until well combined.
- Generously grease a sheet pan or spray with oil spray. Transfer the hash brown mixture onto the sheet pan and spread it out as evenly and flat as possible.
- Bake for 40 to 50 minutes or until the potatoes are golden brown. Option to add additional shredded cheese on top in the last 5 to 10 minutes for more cheese.
- Let cool for 5 and then cut them into squares or rectangles to serve.
Video
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 29g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 601mg | Potassium: 672mg | Fiber: 2g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 9mg | Calcium: 165mg | Iron: 1mg
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