Sheet Pan Hash Browns: After much experimentation, this is the easiest and most failsafe way to make perfectly crispy (and flavorful) hash browns in the oven on a single sheet pan! You'll never stress over soggy potatoes again. |

Sheet Pan Hash Browns

Sheet Pan Hash Browns: After much experimentation, here's easiest and most failsafe way to make crispy hash browns in the oven on a single sheet pan!

Believe it or not, I think this is the recipe that I’ve worked on the most over the last year or so. That’s somewhat embarrassing, but it’s the truth. I’ve made different variations of these sheet pan hash browns no less than EIGHT times over the last two weeks alone. They have haunted me in my sleep.

The goal, of coarse, is simple failsafe hash browns in the oven starting with real potatoes. Ideally, you could mostly forget about them until it’s time to eat. It sounds easy, but there’s a lot that can go wrong. The hash browns can be soggy in parts but burned in other areas. They can taste bland. They can get gummy and just stick together in a big mass of starch.

I can see why people just say, “Screw it. I’m going to a diner.”

But here we are. This is it. Follow these little tips and you’ll be on your way to perfect sheet pan hash browns every weekend.

BONUS: These are gluten-free if you are entertaining gluten-intolerant friends or family!

Sheet Pan Hash Browns: After much experimentation, this is the easiest and most failsafe way to make perfectly crispy (and flavorful) hash browns in the oven on a single sheet pan! You'll never stress over soggy potatoes again. |

Sheet Pan Hash Browns

After much experimentation, here’s easiest and most failsafe way to make crispy hash browns in the oven on a single sheet pan!
3.66 from 804 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast & Brunch, Side Dishes
Cuisine American
Servings 4 Servings



  • 4 cups peeled and grated potatoes
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ cup grated Parmesan


  • Line a sheet pan with parchment paper and preheat oven to 400 °F.
  • Peel and grate potatoes until you have 4 cups (about 2 potatoes). Add the grated potatoes to a large bowl and rinse the potatoes well with cold water. Drain and rinse a second time. Drain off as much water as you can.
  • Use a few paper towels to dry off the potatoes as much as possible by rubbing the potatoes in the bowl.
  • In a microwave safe bowl, combine butter, oil, and spices. Microwave on high for 30 seconds to melt butter. Stir spice mixture into potatoes along with grated parmesan cheese. Stir well.
  • Spread potatoes out on sheet pan in a single,even layer. Some overlap is inevitable, but try to make it as even as possible.
  • Place sheet in a preheated oven on the bottom rack for 15-20 minutes. When edges of hash browns are browning nicely, move sheet pan to the very top rack. Bake for another 10-15 minutes so top can crisp up. Don’t stir the potatoes!
  • Remove potatoes and serve immediately with other breakfast goodies!



Serving: 1plateCalories: 298kcalCarbohydrates: 39gProtein: 8gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 26mgSodium: 527mgPotassium: 922mgFiber: 5gSugar: 2gVitamin A: 363IUVitamin C: 41mgCalcium: 140mgIron: 2mg
Keyword Breakfast Hash, Hash Browns

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Sheet Pan Hash Browns

The Taters

This is not a hard recipe once you see it, but there are a few hurdles that are very important.

The good news is you can really use most potatoes. I’d recommend Russet or new potatoes though. If you use Russet, be sure to peel them. If you use new potatoes you can scrub them and leave peel on.

Sheet Pan Hash Browns
The humble tater.

If you’re using a standard home cook sheet pan that is roughly 11×17 inches, you want to measure out 4 cups of grated potatoes. Don’t get greedy here! If you want more hash browns, use a second sheet pan. If you crowd it too much, the taters will just turn into more of a potato pancake than delicious hash browns.

Sheet Pan Hash Browns
Measure it!

Once you have your potatoes peeled, grated, and measured, give them a quick rinse with cold water. This will rinse off the starch on the potatoes which will keep the potatoes from glooping together. Glooping is the technical term, I believe.

Sheet Pan Hash Browns
Rinse rinse.

I recommend rinsing them twice, then draining them really well and getting them as dry as possible after you rinse them.

I just grab a few paper towels and stir the potatoes with my hands and the paper towels. This gets most of the liquid absorbed pretty quickly.

Sheet Pan Hash Browns
Dry it off.

The Spice Mix

The nice thing about these hash browns is that they come out of the oven pretty much perfectly seasoned. Sure, you could add a little hot sauce or something, but they are delicious with nothing else thanks to this spice mix. It’s butter, olive oil, salt, pepper, chili powder, and garlic powder. Microwave it on high for 30 seconds to melt the butter.

Sheet Pan Hash Browns spices

Pour this over your dried potatoes.

SECRET INGREDIENT: Parmesan cheese.

Two reasons. First, it adds a little salt and cheesy flavor to the hash browns. Second, as it bakes, it actually gets crispy on the sheet pan so you get these little cheesy crunchy bits baked into the hash browns.

Sheet Pan Hash Browns
Hot tip: PARM.

Baking the Hash Browns

Here’s the easy part. Line a sheet pan with parchment paper. The parchment paper really helps them from sticking and creates a nice crust on the hash browns. Don’t skip it.

Spread the hash browns out in an even layer. Some overlap is gonna happen, but try to get them as even as possible.

Sheet Pan Hash Browns
Ready to bake.

Here’s the important part. Don’t touch these while they bake. No need to stir them. Don’t move them around. Just let them bake accordingly:

400 Degrees.

15-20 minutes on the lowest rack of your oven. When the edges are browning nicely they are ready for phase two.

10-15 minutes on the highest rack of your oven.

Moving the sheet pan higher in the oven will get a good crust on the bottom of the hash browns and then crisp up the top of the hash browns at the end. Keep the temperature the same. If you crank the temp too high they will just burn.

Don’t worry about stirring them or anything. Just move them bottom to top at some point in the baking process.

Spatula them up and serve them with whatever other breakfast fare you desire.

Project sheet pan hash browns: DONE.

Sheet Pan Hash Browns: After much experimentation, this is the easiest and most failsafe way to make perfectly crispy (and flavorful) hash browns in the oven on a single sheet pan! You'll never stress over soggy potatoes again. |
Sheet Pan Hash Browns: After much experimentation, this is the easiest and most failsafe way to make perfectly crispy (and flavorful) hash browns in the oven on a single sheet pan! You'll never stress over soggy potatoes again. |

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136 Responses to “Sheet Pan Hash Browns” Leave a comment

  1. I’ve been using my waffle iron for perfect hash browns but this recipe will grow to feed a crowd much easier than mine… and trust me, I’ve been panicking with guests over trying to get batches of hash browns done. Not fun.

  2. Hello happy new year, I like what see and want try them. Would you so kind as to show the Nutrition Information for each of these meals. Thank you.

    1. I’m thinking ..who cares how many calories !!!!!! The guy spent two years perfecting what we cannot do . calories malories !!!!!! They were delicious!!!!!!

  3. Thanks for doing all the research. These look great. Great item for a cold winter day. I hope I can use the other rack to roast something else while I have the oven on. Sometimes that works, sometimes not. I never look at nutritional info because…I don’t want to know. I want to enjoy! But really I’d probably be slathering far more butter on a baked potato than these have on them, so they look pretty healthy.

  4. I have a lot of potatoes from the garden to process before they go bad. Do you think you could freeze, maybe between stages?

    1. Hey Pat, I didn’t experiment with freezing them. In theory it should work fine. Potatoes tend to freeze well, but you’ll lose some, if not all, of the crispy parts. If you wanted to though, I would maybe cook them on the sheetpan halfway so they are mostly cooked through. Then let them cool and freeze them. I’d probably reheat them then in a skillet with oil or on the sheetpan again to hopefully get some crispiness back to them. Hope that helps!

  5. I followed the cooking recipe and was just a wonderful crispy hash browns. Youpie …. Perfect and tasty.

  6. Absolutely will try these – have also spent years finding the best way to make easier crispy hashbrowns. Thanks!

  7. Made this tonight and it was wonderful! Loved how crispy they came out and without any work which left time to make some fritters and sunny side eggs. Boy you weren’t joking about the parchment paper. I was down to my last little bit just enough until I ripped it and had little islands of parchment paper on a huge cookie sheet. The potatoes that ended up not on the paper stuck like glue. Thank you for a great recipe!

  8. I did a test run of these this morning. They are wonderful. I will be making them and serving them to guests tomorrow. Thank you for sharing. I would rate it 5 stars but I’m not sure how to do it.

    1. Thanks Susan! There’s a star rating next to the recipe block where you can easily click on the number of stars you want to give the recipe. Thanks!

  9. Hi Nick,
    It’s very rare that I comment on a recipe that I find on the internet. However, these hash browns were awesome, Simply delicious. I just made them for my Sunday breakfast. Thank you! I will be checking out some of your other recipes. I rate this recipe 5 stars!



  10. Do you see any problems with grating and soaking the potatoes overnight? Have a big meal to prep and would like to get that part out of the way. Thanks!

    1. Hey Chelsea, I haven’t actually tried that but I think it would work fine as long as you kept them in the fridge overnight. I’m pretty sure restaurants store grated potatoes like that. I probably wouldn’t do it more than a day in advance though. Good luck!

  11. Love these potatoes. So easy! Will never make stove top hash browns again Thank you Linda A

  12. I just found this recipe and can’t wait to try it. In our family making hash browns for breakfast has always been stove top and we’ve always added paprika. I can’t wait to try it your way. I’ll be sure to comment. Thanks

  13. I am going to try my hand at making this tonight. I am sure I am already at a disadvantage because I am going to use remade has browns ( working on eating down the frog ingredients). Thanks for sharing. This is a great idea.


  14. Nick, exactly which type of shredder do you use to make these hash browns? All the ones I have in the house would either shred these too thin (like for potato pancakes) or too thick, not nice and thin like yours. a link would be much appreciated. Thank you!

  15. I’ve always failed at hash browns, could never get them crispy. These were fantastic. Followed your baking directions, except I forgot the parchment paper, whoops. Did it on aluminum foil and had to work to scrap it off, but they were perfectly crispy! I used some bacon flavored olive oil, smoked paprika instead of chili powder and some shredded cheddar jack, just because I didn’t have any parmesan. Perfect! I’ll definitely make these again.

  16. If you have a potato ricer, they are awesome for squeezing out excess water from shredded potatoes.

  17. They were so good I had to make them twice in two days. Absolutely wonderful! I used raw Russets the first time.but I am much too lazy to squeeze and squeeze and handle. The second time I used Russets again, but this time I boiled them, skin-on, then a allowed to cool in the fridge. Next, I peeled and grated them and put them in a uncovered shallow pan in the refrigerator overnight until the next morning, the flavor was richer, I suppose I didn’t squeeze it out and boiling with skin on helped retain it a bit more. Growing up, Mom had a little restaurant. I can’t tell you how many potatoes I peeled and grated as a kid. Mom refused to pay $1.79 for the”tasteless goo” (frozen hash browns) the food service guy pedaled. But she was right, breakfast service was always packed and they came for those darn hash browns! Thank you for all your work and this awesome recipe!!!

    1. I like to make hash browns from left over baked potatoes. Wash russet potatoes and pierce with knife. Wrap in tin foil and place into a crockpot. Bake them on low 6-8 hours. Once they’ve cooled to room temp remove the skins and grate or cut up for pan fried potatoes. I’ll also bake these during the day and when cool, put them in the fridge for morning hash browns or fried potatoes.

      Baking the potatoes first makes for great tasting hash browns or fried potatoes.

  18. I made these just an hour ago. I didn’t have any parmesan cheese, so I had to cook them longer (about 15 more minutes) than the recipe said. I also stirred them on the pan every 10mins. Made them on tin foil and it worked just fine. Added cheese after they were cooked and they were delicious! Thank you for this recipe.

    1. As I tell my dh, there is no longer such a thing as tin foil. If there is, pls post where you got it so I may purchase some. I use aluminum foil myself.

    1. Hey Mike, you can, but they will have a different texture. You also can’t really stir frozen hash browns so you’ll just to drizzle the spice mix on and hope for the best. I use frozen hashbrowns sometimes for quick meals and usually just bake them according to the package. This method is really best for fresh grated potatoes, but it’ll work with frozen. Might just just to adapt it a bit. Good luck!

  19. Well I don’t know what I did wrong, but I could not peel the potatoes off the parchment paper. Hope the paper is edible! Having said that, the potatoes are flavourful. I will fry them in a non-stick pan next time. More time-consuming, but beats throwing out the whole thing.

    1. See the comments below… are you sure you used PARCHMENT paper? I know I didn’t and got your results….

  20. Hey I have made these twice. Both times they have stuck to the parchment paper. What we could scrape off was delicious!! Help!!! what am I doing wrong?

  21. Damn, Nick, I feel stupid. I am glad I said something. I wasn’t paying attention. I just got the first thing in the drawer that had “paper” in the title. I used wax paper. Duh! I guess I’ll use actual parchment paper the next time. I guess all the times I made fun of people at work for their “electronic” ineptitude has come back to bite me.

  22. Mine was parchment paper, but not a great quality one. As I said, the potatoes were very tasty and I will make them again, albeit in a non-stick pan.

  23. Delicious! Thanks Nick! I halved the recipe, used red potatoes and baked in the toaster oven for 20 minutes. Perfect side for two people. So happy I found your site, I look forward to browsing your vast collection of recipes. Happy fall!

  24. I had the best hash browns at Canada.D o u know how it is made its very light and fluffy and u just want more..

  25. Oh my goodness, these are good — I only added a step to help ensure a crispy turn out. I rinsed twice then drained. While in the colander I salted with sea salt and let sit for 10mins to draw our the moister. Then I rinsed twice again, drained and patted dry with paper towels. They were brown crispy and very tasty, and just what I needed for an large breakfast crew.

  26. great recipe! i vegan’d them up with a non-dairy butter (earth balance) and nutritional yeast in place of cheese. i was also out of garlic powder, but couldn’t sacrifice the garlic (because it makes everything yummier) so I grated a fresh clove into the olive oil/butter blend. i think i’ll stick with that when i make them again!

    my husband has a love-hate relationship with potatoes. he finds them too dry or too gummy (no matter where he has them – it’s not my ineptitude! i swear!), so he is always skeptical of hash browns and homefries. this was the perfect way to prepare them for him – tender and crispy and seasoned to perfection! cheers!

    1. Question for ABIGAIL: Did you replace the same amt of nooch for parm? Thank you (trying to veganize these too).

  27. My mouth is watering just reading the recipe. I am dying to try these. I do have lots of parchment paper but am wondering how those newfangled silicone baking mats would do? Sticking would not be a problem but I wonder if they would get crisp?

  28. I have to say, that this is the BEST recipe ever! I have been trying many recipes, trying my best to make those “diner hashbrowns” and nothing has ever really worked. I want that crispy, yummy hashbrown and either the time that it took to cook it was too long or the “fail-safe” trick didn’t work. This works! We like to have breakfast dinner during the school week and I will only make my hashbrowns this way from now on. I cheated a little and used store bought hashbrowns, (I didn’t find this recipe until after I went to the store), it still turned out lovely. Thank you so much for sharing this recipe, it’s simple perfection for crispy hashbrowns…without the headache!

  29. I am so excited to try this. I will try them just how your recipe states, but, for now, I am out of potatoes… so this spaghetti squash is about to go on an adventure!

    Thanks for the recipe! It looks and sounds fantastic.

  30. Made these for the first time yesterday morning. My guy and I kept going back into the kitchen for “a little more” until the whole pan was gone. So easy; so good!

  31. Fantastic recipe! Although I’m sure freshly grated potatoes are the best option, I even used frozen hash browns and they turned out great! I defrosted them in the microwave until they softened up. Then I used paper towels to get them dry. Followed the rest of the recipe and they were yummy! Thank you! ❤

  32. Oh Yum, so good that they never made it to the plate. I made a test batch and I used the Simply Potatoes hash browns that you get in the refrigerated section of the Grocery Store. The bag was 20 oz. I halved the rest of the ingredients except the Parm. Also, I wasn’t patient enough to rinse twice or even once so I tried adding cornstarch and that worked great to dry the potatoes. I used about 1/4 cup, sprinkled it on tossed it around and then I added the parm cheese and then the spice mix. I don’t think the cornstarch would work as well with fresh potatoes so I would still go through the rinse steps on that method but for this bag of potatoes, it worked perfectly. Also, I would say to anyone trying this, sub out items in the spice mix you don’t like for what you do like. I’m not wild about garlic (I know there is something wrong with me!) so I used onion powder instead and they were just the best super crisp total yummy hash browns ever! Thanks so much Nick, I will definitely be using this recipe going forward.

    1. That’s awesome Kim! THanks for the feedback! I actually don’t think you need to rinse them if you use the Simply Potatoes ones because those are already processed and much of the starch is washed off already (otherwise they would be a gummy mess in the bag). So I think you are good to go! Glad you liked it and happy to hear you can use those also!

  33. This looks wonderful! In all of your attempts to perfect the recipe, Have you ever added onion? I love onions in hash browns.

  34. I am so happy to have ‘stumbled’ onto your site by accident, and am anxious to try this fabulous sounding recipe for the hash browns. I haven’t made them for quite awhile as I’ve always done it the long way which is time-consuming.

    Will have a look around to see what other good recipes you have. I fix all the meals by scratch as I don’t want eating chemicals, so try to buy organic and make clean, fresh foods.

    Thanks so much.

    1. PS – I just remembered how I got here…… was checking cottage cheese, then saw your carrot soup recipe which I’ll be making sometime this week, as I’ve got a few lbs. of fresh carrots from our wonderful farmers’ mkt. here. Even in winter, there are a few vendors who offer root veggies, fresh milk/ cheese, eggs, and some of their beef.

      1. Hey Ann! Thanks for swinging by and checking out the recipes. Glad you found something you liked. :) Happy cookign!

  35. Hey Nick – have you tried this recipe with sweet potatoes? I’m going to try it for Easter brunch but didn’t know if you had experimented with using sweet potatoes and if there was any different steps with recipe. These look so yummy. Can’t wait to try them.

    1. Hey Cathy, I haven’t tried it with Sweet Potatoes… I worry that they might get soggy, but it might work! Let me know if you try it out. :)

      1. Cathy and Nick, Just made the hash browns with both white and sweet potatoes otherwise no change to recipe. Turned out very well. Recommend checking towards the end of baking to make sure that the sweet potatoes don’t burn.

  36. Made these and loved them. Now want to make them and take them to a brunch. How would you recommend keeping them hot?

    1. Hey Kim! I think you could bake them halfway through basically, transport them and then finish them at the party. That might work! Good luck!

  37. This looks like a great recipe! Any thoughts on how I could incorporate a lower carb potato-alternative, such as parsnip or spaghetti squash??

    1. I haven’t tried it with anything but normal potatoes Caitlyn. I think parsnips would work okay… I worry spaghetti squash would just get super soggy… Good luck!

  38. Just did this with thawed and rinsed frozen shredded potatoes and loved it. Even used some fresh shredded parm. I can’t wait to try it with fresh potatoes. Thank you!

  39. Hash browns are waaay better than French fries any day!!!! You made lots of people HAPPY perfecting this recipe for the OVEN . Gotta say I love you to the moon and back

  40. I am from the Midwest where people don’t joke about a good hashbrown. I have lived in Denver for 15+ years and have searched and searched for a restaurant that serves good, golden brown, crispy hashbrowns. Finally, I decided I would have to make them at home. After 50+ attempts, I came upon your blog by searching hashbrowns in the oven. This is the closest I have come to the Midwestern crispy hashbrown. Thank you. I typically don’t post on recipes, but these made my entire family happy. I think mostly because they have had to eat many of my “experiments”. Can’t wait to try this with sweet potatoes.

  41. These were fantastic! Crunchy! The tip about the salad spinner was brilliant. I have wanted crispy hash browns–sans frying in oil–forever. Some parts were soft because I didn’t even it out the best, but that was just fine.

      1. I wondered about the oven also. Electric ovens have a heating element at the top, but gas ovens do not. In a gas oven, the flames are under the oven. Instead of moving something up to the top rack to brown, you use the broiler drawer in a gas oven.

  42. So I’m a husband and a dad who is trying to take on cooking dinner a few nights a week to lighten the load on my wife. We bought the frozen Trader Joe’s hashbrowns to me to use. They are just potatoes and salt. I have a baked egg recipe that calls for 350 degrees for 15 minutes. My question is, could I split the difference and cook these together at 375, putting the eggs in the oven when I move the hashbrowns to the upper rack? Do you think things would come out alright?

    1. Hey Matt! Good on you sir for picking up some of the cooking duties! I think it would work fine, but If it were me… I think I might keep it at 400 and toss the eggs in separately and just watch them. They shouldn’t burn or anything but will just cook faster so maybe they will only need 12 minutes and you can pull them out a bit before the potatoes. Hope that helps! Good luck!

    1. Hey Kim, I can’t remember the temp limits on a Silpat, but assuming it’s okay at that high heat then yes. It would work the same. Good luck!

  43. I just had to try this recipe this morning !! I only had 1 potato so I fourthed the spice amount. I was also out of parchment paper so I used foiled sprayed with nonstick spray. I cooked them a little too long but it was a great trial run. I cannot wait until I have the proper amount of ingredients . Thank you!!!

  44. Hey, I tried these this morning and they came out great! My kids liked them too. I used a bag of Ore.Ida frozen shredded hash brown potatoes 30oz bag and followed the directions. I added a bit of cut yellow onions to the potatoes and was pleased with the results. Thanks for this recipe!

  45. Would this work with packaged frozen hash browns? I have some here that are potatos and salt in a bag. This recipe looks fabulous I will Pin it. Cant wait to make these. Thank you!

  46. I just made these for the 2nd time. The 1st time they came out a little like space food (ie.dehydrated). But I thought they had potential. I backed off the cooking time a little and they are GREAT now. I’ll probably back off the soice just a touch next time (to my husbands’ taste), but thisnis definitely my hashbrown recipe now. You are my hero! I worked on hashbrowns for years with no luck at all.

  47. I finally made these hashbrowns for brunch yesterday and they were amazing. I’d definitely go 20 minutes on the bottom. They were perfectly seasoned and crisp. I made an extra batch!!

  48. A great method! I only did one potato, though, and spread them out a bit too thin; crispy yes (yum!) but they had no umph, no body. So I’ll experiment a bit to get the right texture. Great method, though.

  49. Convection Oven results:
    2 potatoes, spiralized on thin spaghetti blade – 15 min on bottom, 13 on top made them supremely crispy, akin to French fries. I loved them, my partner said they were too crispy (is that a thing? I’m confused). So, if you don’t want them so crispy, I bet 15 on the bottom and 10 on the top would be good.

  50. Convection oven update!
    Thick blade of spiralizer, 20 min on bottom, 15 on top was perfection. Not too crispy, but not too potatoey.

  51. Deep gratitude from the bottom of my heart!!! Cooking for a rather hard to please crowd this weekend that always raises my blood pressure a little. This is an absolutely FANTASTIC recipe and came out perfectly even tho I used frozen hash browns and didn’t have parchment paper. Thanks for keep my blood pressure low and my guests happy!! Definitely following this blog from now on!!

  52. Did I miss something? I don’t see anywhere what I’m supposed to do with the Parmesan cheese? Does it get mixed in with the spice mix?

  53. Omg, I made these for breakfast with a few modifications. I did 3 rinses and the last I added a pinch of salt and let them sit for 10 minutes. I used a bit of piri piri spice instead of chili powder. I found they needed a little longer in the oven on the bottom rack (27 min) and top for 10 min then low broil for 5. My family loved them. I used them as the base for eggs Benedict in place of the English muffin.

  54. I use leftover baked potatoes that have been refrigerated to make the yummiest, crispiest hash browns. Try it!

  55. Love this technique. One more “tip”. I use my lettuce spinner. Put the potatoes in the basket cover with cold water. When ready to complete lift the basket, dump the water then spin… wonderful dry potatoes. I then dry the bottom, melt the butter in a small bowl. Put the potatoes in the bottom add the butter mixture. Now there also is only that bowl to wash.

  56. Nick,
    Thanks for the greatest crispy hash browns! I made these last fall to try and we both fell head over heels in love with them. They are so easy. I do use the frozen hash browns and just leave them in a bit longer. I even tried the frozen diced or Southern style. Those were good, but the grated ones are the way to go. I make these about twice a month. We love them.

  57. You NAILED it! This recipe is fantastic! I made these hash browns this morning and they are perfectly crispy and so very yummy. My picky boyfriend said they were the best hash browns he ever had. (Huge compliment). I used cheesecloth to squeeze the water from the grated potatoes and it did the trick. My hash browns were nice and crunchy. This recipe is a keeper! Thank you!

  58. Never again will I fail to make crispy hash browns! Thank you for this easy and perfectly crispy recipe!

  59. These turned out amazing!!!! I made them vegan with earth balance butter and two tablespoons of nooch instead of parm. I used my silpat mat instead of parchment paper. I have seriously made hash browns so many ways and never have they turned out this good…they have a perfectly crispy texture that is so addicting!! Thanks for sharing your efforts!!

  60. Made these this morning with a rando [super large] potato hangin’ in the fridge, and they were fantastic! Good Lord is this method way easier than all that soaking/flipping garbage, and with a crispier result! THANK YOU for giving me hash brown confidence, I’ll never go the pan long-winded pan route again. Seems pretty customizable, too – like, ya’ think it’d ruin the crispy results if I tossed in diced [and squeezed] onion and red pepper??

      1. LOL. And yes. To answer your question Abby I do think you can customize these as long as you keep whatever you use in a pretty thin layer on the baking sheet. Good luck and glad you liked them!

  61. Tried this recipe tonight and it was truly awesome. Looking forward to trying it again soon. Thank you!

  62. Made these for dinner (family decided on breakfast for dinner) and they were delicious! Highly recommend. We didn’t use all the spices, but it’s easy to add and subtract as your taste desires. Thank you for the easy recipe!

  63. I can tell that you worked on this recipe . IT was great ! Thank you for making my hash browns a success ! Technique is everything . You nailed it !!!

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