oven crispy hashbrowns

a recipe by
Amy H.
Detroit, MI

We love crispy shredded hash browns but no matter how well done we order them, they often come less than perfect doneness. I decided to do this on a sheet pan and see if I could get good results. It came out so good I decided to share the recipe. If you like Crispy hashbrowns with little fuss, this is your recipe! I also like this one because it takes very little fat and is still nice and crisp!

serves 6-8
prep time 5 Min
cook time 40 Min
method Bake

Ingredients For oven crispy hashbrowns

  • 1/2
    (30 oz.) package frozen hash brown potatoes, thawed
  • butter flavored cooking spray
  • 1-2 Tbsp
    canola oil
  • 1/2 tsp
    salt
  • 1/4 tsp
    fresh ground black pepper

How To Make oven crispy hashbrowns

  • 1
    Preheat oven to 400 F.
  • 2
    Line a 1 sheet pan with parchment paper and spray paper generously with butter flavored cooking spray.
  • 3
    Place hash browns in a large bowl, gently press hashbrowns dry with paper towel. Do not mash or squeeze as they will mush together.
  • 4
    Toss the hash browns with salt, pepper and canola oil until evenly distributed
  • 5
    Spread the hashbrowns very thinly and evenly over the parchment lined pan.
  • 6
    Bake in preheated oven on the bottom rack for about 15 minutes, then flip them and bake for another 15 minutes or until desired crispness.
  • 7
    Breakfast is served!
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