Sheet Pan Hashbrowns Recipe
Introduction
Sheet Pan Hashbrowns are a simple and delicious way to enjoy crispy, cheesy potatoes without the hassle of frying. This dish is perfect for breakfast or a savory side, combining frozen shredded potatoes with cheese and seasonings for a flavorful, hands-off bake.
Ingredients
- 1 bag frozen shredded hashbrown potatoes (16 oz)
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 beaten egg
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit.
- Step 2: Place the frozen hashbrowns in a large bowl.
- Step 3: Add the olive oil, beaten egg, shredded cheddar cheese, garlic powder, salt, and pepper to the bowl. Mix well until the potatoes are evenly coated.
- Step 4: Spread the potato mixture onto a greased baking sheet. For a thicker result, you can shape the mixture into a pancake-like circle.
- Step 5: Bake for 30 minutes, stirring halfway through to ensure even crispiness. Bake until the hashbrowns turn golden brown and crispy.
- Step 6: Remove from the oven and serve hot. Enjoy your crispy sheet pan hashbrowns!
Tips & Variations
- For extra flavor, add diced onions or bell peppers to the mixture before baking.
- Use smoked paprika instead of garlic powder for a smoky twist.
- Try mixing in cooked bacon bits or sausage for a hearty breakfast option.
- If you prefer a vegetarian version, omit the egg or substitute with a flax egg.
Storage
Store any leftover hashbrowns in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 350 degrees Fahrenheit for 10–15 minutes or until warmed through and crispy again. Avoid microwaving to keep the crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can shred fresh potatoes, but be sure to squeeze out excess moisture with a clean towel before mixing to prevent sogginess.
What can I use if I don’t have cheddar cheese?
Any melty cheese like mozzarella, Monterey Jack, or pepper jack will work well as a substitute.
PrintSheet Pan Hashbrowns Recipe
This Sheet Pan Hashbrowns recipe delivers crispy, golden shredded potatoes baked to perfection with melted cheddar cheese and seasoned with garlic powder, salt, and pepper. Easy to prepare and perfect for breakfast or brunch, these hashbrowns are baked in the oven for a healthier alternative to frying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 1 bag frozen shredded hashbrown potatoes (16 oz)
Seasoning and Mix-ins
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 beaten egg
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for baking the hashbrowns.
- Mix the ingredients: Place the frozen shredded hashbrowns into a large bowl. Add the olive oil, beaten egg, shredded cheddar cheese, garlic powder, salt, and pepper. Mix thoroughly until the potatoes are evenly coated with all the ingredients.
- Prepare the baking sheet: Grease a baking sheet to prevent sticking, then spread the potato mixture evenly across the sheet. Optionally, you can arrange the mixture into a pancake shape for a different presentation.
- Bake the hashbrowns: Place the baking sheet in the preheated oven. Bake for 30 minutes, stirring halfway through the cooking time to ensure even crispiness. Continue baking until the hashbrowns are golden brown and crispy.
- Serve: Once baked to perfection, remove from the oven and serve hot. Enjoy your crispy, cheesy sheet pan hashbrowns as a delicious breakfast or side dish!
Notes
- Using a beaten egg helps bind the hashbrowns together for better texture.
- Stirring halfway through baking ensures an even crisp and prevents burning.
- Feel free to customize with additional ingredients such as diced onions, bell peppers, or herbs.
- For extra crispiness, spread the hashbrowns in a thinner layer on the pan.
- Olive oil provides a healthier fat option but you can substitute with melted butter or avocado oil.
Keywords: Sheet Pan Hashbrowns, Baked Hashbrowns, Cheesy Hashbrowns, Breakfast Potatoes, Oven Baked Hashbrowns
