Crispy Hash Browns (Oven-Baked Sheet Pan Style)

Crispy oven-baked hash browns that taste fried but are lighter and fuss-free! These golden sheet pan hash browns are perfect for brunch or meal prep breakfasts. Try this easy hash brown recipe and pair it with eggs, bacon, or avocado toast.

Why You’ll Love It

• Crispy edges with soft, fluffy centers.
• Oven-baked = less oil and less cleanup.
• Easily doubles for a crowd.
• Great for meal prep and reheating.
• Pairs with any breakfast combo!

Ingredients / What You’ll Need

• 4 cups (450 g) shredded russet potatoes – extra starch removed for crispiness.
• 2 tbsp olive oil – or melted butter for richer flavor.
• 1 tsp garlic powder – adds depth.
• 1 tsp onion powder – classic diner flavor.
• Salt & pepper – to taste.
• 2 tbsp cornstarch – makes the edges ultra crisp.
• Optional: pinch of smoked paprika or shredded cheddar cheese.

How to Make It

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or spray lightly.
2. Rinse & drain the shredded potatoes under cold water to remove starch. Pat completely dry.
3. Toss potatoes with olive oil, cornstarch, garlic, onion powder, salt, and pepper.
4. Spread evenly on the pan, pressing lightly for compact edges.
5. Bake for 25–30 minutes, flipping halfway through until golden and crispy.
6. Cool for 5 minutes before slicing or serving.

Pro Tips

• Use russet or Yukon Gold potatoes for the best texture.
• Don’t skip the drying step—moisture kills crispiness.
• Flip carefully using a wide spatula to keep pieces intact.
• For extra crunch, broil for the last 2–3 minutes.
• Add melted butter over the top before serving for diner-style flavor.

Variations & Substitutions

• Cheesy Hash Browns: mix in shredded cheddar or mozzarella.
• Sweet Potato Hash Browns: swap in grated sweet potatoes.
• Loaded Hash Browns: top with sour cream, bacon bits, and scallions.
• Low-Oil Version: use parchment paper and just a light mist of oil spray.
• Spicy Kick: add chili flakes or Cajun seasoning.

Storage & Reheat

• Fridge: store leftovers up to 4 days in an airtight container.
• Freezer: freeze up to 2 months; separate layers with parchment.
• Reheat: bake at 400°F (200°C) for 10 minutes or air-fry for 5–6 minutes to restore crispiness.

What to Serve With It

• Sunny-side-up or scrambled eggs.
• Avocado toast or breakfast burritos.
• A dollop of ketchup, hot sauce, or sour cream.

Conclusion

Crispy, golden, and oh-so-easy — these oven-baked hash browns are pure breakfast magic. No grease splatters, no flipping drama, just one sheet pan and a little patience while your kitchen fills with that irresistible diner-style aroma. Whether you’re hosting brunch, meal-prepping for the week, or just want something cozy beside your eggs, this recipe delivers every time. Samantha calls it her lazy weekend win — and after one bite, you’ll totally get why. So grab those potatoes, preheat the oven, and get ready for crispy perfection the easy way!

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