Description
A simple recipe for making crispy hash browns on a sheet pan.
Ingredients
Scale
- 3 large Russet potatoes, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Grate the potatoes using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is key for crispiness.
- In a large bowl, toss the dried potatoes with olive oil, salt, pepper, and paprika until evenly coated.
- Spread the seasoned potatoes in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan.
- Bake for 20 minutes.
- Remove the pan from the oven and use a spatula to flip the hash browns.
- Return the pan to the oven and bake for another 15 to 20 minutes, or until the edges are golden brown and crispy.
- Serve immediately.
Notes
- For extra flavor, you can add 1/4 teaspoon of garlic powder with the other seasonings.
- If your potatoes release a lot of water, you may need to blot them a second time before seasoning.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
- Cholesterol: 0
Keywords: hash browns, sheet pan, crispy potatoes, breakfast, easy, baked