Sheet-Pan Hash Browns. On a large rimmed baking sheet, toss hash browns with olive oil, garlic powder and paprika. Season with salt and pepper, then add egg and cheese and gently mix until evenly. 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.
That's all there is to it! H ash browns are one of the best parts of brunch, but if you've got a crowd to feed (and lack the skills of Waffle House grill cooks) using a sheet pan to make baked hash browns is about the fastest and easiest way to get golden brown, crispy hash browns on the table. These sheet pan hash browns take almost no prep time and you can bake them while you're making the rest of the meal. You can have Sheet-Pan Hash Browns using 7 ingredients and 20 steps. Here is how you cook that.
Ingredients of Sheet-Pan Hash Browns
- You need 3 pounds of Yukon Gold potatoes, unpeeled.
- Prepare 6 tablespoons of extra-virgin olive oil.
- It’s 1 teaspoon of table salt.
- It’s 1/4 teaspoon of pepper.
- It’s of key equipment.
- It’s Sheets of Rimmed Baking.
- Prepare of Food Processor.
Hash browns can be tricky to cook right. The key here is using preshredded refrigerated hash browns and a sheet pan. Spreading them across the pan allows them to crisp up beautifully. Crack eggs into a ramekin or small bowl before adding to the sheet pan to avoid egg shells and broken yolks.
Sheet-Pan Hash Browns instructions
- BEFORE YOU BEGIN: We prefer to use the shredding disk of a food processor to shred the potatoes, but you can also use the large holes of a box grater. These hash browns are great topped with sliced American cheese, chopped ham, and sautéed onions and peppers..
- Adjust oven rack to middle position and heat oven to 450 degrees..
- Fit food processor with shredding disk..
- Halve or quarter potatoes as needed to fit through processor hopper, then shred potatoes..
- Transfer potatoes to large bowl and cover with cold water; let sit for 5 minutes..
- Rinse and dry bowl..
- Gather ends of towel and twist tightly to wring out excess moisture from potatoes..
- Transfer dried potatoes to now-empty bowl..
- Repeat 3 more times with remaining potatoes..
- Lightly spray 16 to 11-inch rimmed baking sheet with vegetable oil spray..
- Distribute potatoes in even layer on sheet, but do not pack down..
- Bake until top of potatoes is spotty brown, 32 to 35 minutes..
- One handful at a time, lift potatoes out of water and transfer to colander; discard water..
- Flip hash browns with metal spatula..
- Return sheet to oven and continue to bake until deep golden brown on top, 6 to 8 minutes longer..
- Season with salt and pepper to taste..
- Place one-quarter of shredded potatoes in center of clean dish towel..
- Add oil, salt, and pepper to potatoes and toss to combine..
- Remove sheet from oven..
Skip the prediced ham, and cut your own for this recipe. To make one batch of hash browns that could serve four to six people, we turned to the oven and a rimmed baking sheet. There's nothing more perfect on a busy weeknight than breakfast for dinner, especially when a sheet pan is used to make it. In my recipe, hash browns and ham are tossed with a special sauce that's sweet, tangy and irresistible. Add in a few eggs and some freshly chopped scallions, and dinner—or breakfast—is served. —Colleen Delawder, Herndon, Virginia Add one package of the shredded hash browns (or four peeled and grated potatoes, squeezed dry of excess moisture) to a large bowl.