Sheet Pan Hash Browns Recipe

Potatoes: The main ingredient, providing the base for the hash browns. Make sure to shred them finely for the best texture.

Onion: Adds a subtle sweetness and depth of flavor to the hash browns. Finely chop it to ensure even distribution.

Salt: Enhances the overall flavor of the dish. Adjust to taste.

Black pepper: Adds a hint of spice and balances the flavors. Freshly ground pepper works best.

Olive oil: Helps in achieving a crispy texture and adds a rich flavor. Drizzle it evenly over the mixture before baking.

To achieve perfectly crispy hash browns, make sure to thoroughly squeeze out the excess moisture from the shredded potatoes using a clean kitchen towel. This step is crucial as it prevents the potatoes from steaming in the oven, which can result in a soggy texture. Additionally, spreading the mixture evenly on the sheet pan ensures even cooking and browning.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and are packed with vitamins and fiber.

• potatoes - Substitute with cauliflower: Cauliflower can be shredded to mimic the texture of potatoes and is a low-carb alternative.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• onion - Substitute with leeks: Leeks offer a subtle onion-like flavor and add a different texture to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and a slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor, often described as more earthy.

• black pepper - Substitute with paprika: Paprika adds a mild heat and a smoky flavor, which can enhance the overall taste of the dish.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good alternative for high-heat cooking.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a versatile substitute.

• Allow the hash browns to cool completely on the sheet pan before storing or freezing. This helps maintain their crispy texture.

• For storing in the refrigerator:

  1. Transfer the cooled hash browns to an airtight container or wrap them tightly in aluminum foil.
  2. Store in the refrigerator for up to 3-4 days.
  3. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through and crispy.

• For freezing:

  1. Line a baking sheet with parchment paper and place the cooled hash browns in a single layer.
  2. Freeze for 1-2 hours or until they are firm.
  3. Transfer the frozen hash browns to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
  4. Label the container with the date and store in the freezer for up to 2 months.

• To reheat from frozen:

  1. Preheat your oven to 375°F (190°C).
  2. Place the frozen hash browns on a baking sheet lined with parchment paper.
  3. Bake for 20-25 minutes or until heated through and crispy, flipping halfway through the cooking time for even browning.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover hash browns evenly on a baking sheet.
  3. Cover with aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes, removing the foil for the last 5 minutes to crisp them up.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the hash browns in the skillet, spreading them out evenly.
  4. Cook for 5-7 minutes, flipping occasionally, until they are heated through and crispy.

• Microwave Method:

  1. Place the hash browns on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the hash browns in the air fryer basket in a single layer.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even crisping.

• Toaster Oven Method:

  1. Preheat the toaster oven to 375°F (190°C).
  2. Place the hash browns on the toaster oven tray.
  3. Heat for 8-10 minutes, checking halfway through to avoid overcooking.

• Oven: Preheat to 400°F (200°C) to bake the hash browns until they are golden brown and crispy.

• Grater: Use to shred the potatoes into fine pieces.

• Clean kitchen towel: Squeeze out excess moisture from the grated potatoes.

• Mixing bowl: Combine the shredded potatoes, chopped onion, salt, and pepper.

• Sheet pan: Spread the potato mixture evenly for baking.

• Measuring cups: Measure out 4 cups of shredded potatoes and 1 cup of finely chopped onion.

• Measuring spoons: Measure 1 teaspoon of salt and ½ teaspoon of black pepper.

• Drizzle bottle or spoon: Drizzle the olive oil evenly over the potato mixture.

• Spatula: Spread and flatten the potato mixture evenly on the sheet pan.

Pre-shred potatoes: Buy pre-shredded potatoes from the store to save time on grating.

Use a food processor: Quickly chop the onion and shred the potatoes using a food processor.

Preheat the oven: Start preheating your oven before you begin prepping to save waiting time.

Line the sheet pan: Use parchment paper or a silicone baking mat to reduce cleanup time.

Batch prep: Prepare extra hash browns and freeze them for quick future meals.