Crispy Oven-Baked Sheet Pan Hash Browns

Sheet Pan Hash Browns are crispy, cheesy hash browns made to feed a crowd—an easy, crowd-pleasing breakfast.

Hash Brown Recipe

These sheet pan hash browns are ideal for entertaining. Because the potatoes are spread out on a large baking sheet, they get wonderfully crisp all over. Using thawed frozen shredded hash browns keeps this recipe simple and fast, so you can feed a group without fuss.

Ingredients

• Hash browns – I use a thawed bag of frozen shredded hash browns for convenience. Make sure they’re fully thawed and drained of excess moisture.
• Eggs – Eggs help bind the potatoes and contribute to a crisp exterior.
• Butter – Melted butter adds rich flavor.
• Olive oil – A little oil helps the potatoes crisp up in the oven.
• Garlic powder – Adds savory depth.
• Onion powder – Gives onion flavor without sautéing fresh onions.
• Cheddar cheese – Shredded cheddar melts into the potatoes and helps create an even crispier top. It’s optional but recommended.

The cheese adds flavor and helps the surface become nicely crisped.

Easy to make and perfect for feeding a crowd.

Look how crispy these are!

Breakfast Recipes

• French Toast Roll-Ups
• Cheesy Baked Eggs
• Confetti Bacon Hash Brown Casserole
• Classic French Toast
• Martha’s Breakfast Casserole
• Blueberry Croissant Puff
• Banana Muffins
• Cinnamon Roll Breakfast Bake

Sheet Pan Hash Browns

Christy Denney

4.97 from 33 votes

Sheet Pan Hash Browns are crispy, cheesy hash browns for a crowd. An easy breakfast!

Prep Time:
10 mins

Cook Time:
1 hr 10 mins

Servings:
12 servings

Ingredients

• 1 (30 ounce) bag frozen shredded hash browns, thawed
• 1 ½ cups shredded cheddar cheese
• 4 tablespoons butter, melted
• 2 tablespoons olive oil
• 2 large eggs
• 1 teaspoon kosher salt (more or less to taste)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

• Preheat the oven to 400°F (200°C) and line a jelly roll pan (11×17 or larger) with parchment paper.
• In a large bowl, combine the thawed shredded hash browns, melted butter, olive oil, eggs, salt, garlic powder, onion powder, and most of the shredded cheddar (reserve a little to sprinkle on top). Mix thoroughly so the potatoes are evenly coated.
• Spread the mixture evenly across the prepared baking sheet and top with the remaining cheddar. Bake for 35–45 minutes, or until the hash browns are golden and reach your desired level of crispiness.

Cuisine: American

Course: Breakfast

Author: Christy Denney