Sheet Pan Hash Browns Recipe

Russet potatoes: These are the best potatoes for hash browns due to their high starch content, which helps them crisp up nicely.

Onion: Adds a subtle sweetness and depth of flavor to the hash browns.

Olive oil: Helps to crisp up the hash browns and adds a rich, fruity flavor.

Salt: Enhances the flavors of the potatoes and onion.

Black pepper: Adds a bit of heat and complexity to the dish.

To achieve perfectly crispy hash browns, make sure to thoroughly squeeze out as much moisture as possible from the grated potatoes and onion. Excess moisture can prevent the hash browns from crisping up properly in the oven. Use a clean kitchen towel or cheesecloth to wring out the liquid until the mixture feels dry to the touch. This step is crucial for that desirable golden-brown finish.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different texture, adding a unique twist to the dish.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a buttery flavor and creamy texture, which can make the hash browns richer.

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

• grated onion - Substitute with leeks: Leeks offer a subtle onion flavor and can add a different texture to the hash browns.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking at high temperatures.

• olive oil - Substitute with coconut oil: Coconut oil can add a slight coconut flavor and also has a high smoke point suitable for frying.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be easier to control when seasoning.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with paprika: Paprika can add a mild heat and a smoky flavor, giving the hash browns a different depth of taste.

• Allow the hash browns to cool completely to room temperature. This prevents condensation and sogginess when stored.
• Transfer the cooled hash browns to an airtight container or a resealable plastic bag. If using a container, place a sheet of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. For longer storage, consider freezing.
• To freeze, place the hash browns on a baking sheet in a single layer and freeze until solid, about 1-2 hours. This step prevents them from sticking together.
• Once frozen, transfer the hash browns to a resealable freezer bag or airtight container. Label with the date for easy tracking.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen hash browns on a baking sheet lined with parchment paper.
• Bake for 15-20 minutes or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat with a bit of olive oil until warmed and crispy.
• Enjoy your sheet pan hash browns as a quick and delicious side dish or breakfast option!

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover hash browns on a baking sheet lined with parchment paper.
  3. Cover them lightly with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, removing the foil for the last 5 minutes to regain crispiness.

• 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 and 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 them 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. Heat for 5-7 minutes, shaking the basket halfway through to ensure even crisping.

• Oven: Used to bake the hash browns at the specified temperature.

• Sheet pan: The surface on which the hash browns are spread and baked.

• Parchment paper: Lining for the sheet pan to prevent sticking and make cleanup easier.

• Grater: Used to grate the potatoes and onion into fine shreds.

• Mixing bowl: A container to combine the grated potatoes, onion, olive oil, salt, and pepper.

• Kitchen towel: Used to squeeze out excess moisture from the grated potatoes and onion.

• Spatula: Helps to spread the mixture evenly on the sheet pan and to flip the hash browns halfway through baking.

• Measuring spoons: Used to measure the olive oil, salt, and pepper accurately.

Use pre-shredded potatoes: Save time by using pre-shredded potatoes available in the refrigerated section of your grocery store.

Food processor for grating: Use a food processor to quickly grate the potatoes and onion instead of doing it manually.

Microwave to remove moisture: Microwave the grated potatoes and onion for 2 minutes to help remove excess moisture faster.

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

Use parchment paper: Line the sheet pan with parchment paper for easy cleanup and to prevent sticking.