Sheet Pan American Crispy Hash Browns Recipes

CHEESY SHEET PAN HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a large nonstick baking sheet with cooking spray or line your baking sheet with parchment paper.
• Dump hash browns into a large bowl. Whisk together eggs, salt, pepper, and garlic powder. Pour egg mixture over the potatoes and stir gently to combine as best you can. Stir in shredded Cheddar cheese until evenly distributed.
• Pour melted butter all over the hash browns and stir gently to coat - if the hash browns are still frozen, the butter will chill and set quickly. Spread the hash brown mixture evenly and thinly on the baking sheet.
• Bake in the preheated oven until hash browns are browned and crispy all the way around and cheese is melted, about 40 minutes.

SHEET PAN HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
• Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
• Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

SHEET PAN AMERICAN CRISPY HASH BROWNS

Steps:

• Preheat oven to 200c/400f (gas mark 6)
• Peel potatoes, then grate using a grater or grating blade of a food processor blade
• Add to a colander or sieve and rinse well with cold water. Shake to remove excess water.
• Spread out thinly on kitchen paper and blot completely dry.
• Add to a bowl along with the salt. Spray with cooking oil spray, toss to coat, then spray again, tossing one more time.
• Line a large baking tray with parchment paper (you may need two trays if you tray is not big enough).
• Spread the potato out in a thin even layer (don't pile too much on top of each other or it won't crisp).
• Bake for 20 mins, then use a spatula and carefully flip in areas, making sure you spread back out on the tray.
• Continue to bake for another 20 mins approx until the hash brown is golden and crispy on the edges.
• Season to desired taste with a little more sea salt and some black pepper
• Serve with your choice of breakfast sides.

SHEET PAN HASH BROWNS

Steps:

• 1) Line a sheet pan with parchment paper and preheat oven to 400 degrees F.
• 2) 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.
• 3) Use a few paper towels to dry off the potatoes as much as possible by rubbing the potatoes in the bowl.
• 4) 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.
• 5) Spread potatoes out on sheet pan in a single,even layer. Some overlap is inevitable, but try to make it as even as possible.
• 6) 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!

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.