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–+ servings

Sheet Pan Hash Browns

This no-hassle, big batch crispy hash brown recipe is perfect for whipping up breakfast for a crowd or just some hungry potato lovers.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients
  

  • 30 oz shredded hash brown potatoes, thawed
  • 2 tbs butter, melted
  • 1 tbs olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/2 cup freshly grated Parmesan (Or sub for extra sharp cheddar)

Instructions
 

  • Preheat oven to 375 F and prepare a half sheet pan (about 13 x 18 inches) by lining with parchment paper. Place potatoes in a large bowl.
  • Combine the butter, olive oil, salt, pepper, garlic powder, and cayenne in a measuring cup or small bowl, then pour over the potatoes. Add the Parmesan and toss.
  • Spread the potatoes over the baking sheet in as thin a layer as possible. Then bake for 15 minutes. Remove from oven to quickly toss, then return to oven for another 15 minutes or so, just until crispy.
  • Cut up or scoop off and enjoy!

Notes

Nutrition

Calories: 437kcalCarbohydrates: 40gProtein: 12gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 23mgSodium: 879mgPotassium: 625mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 11.6mgCalcium: 250mgIron: 2.7mg