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Sheet Pan Hashbrowns

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Sheet pan hashbrowns are a fantastic way to enjoy crispy, golden potatoes with minimal effort. This recipe is perfect for breakfast or brunch and can be easily customized with your favorite seasonings or additional ingredients like onions for extra flavor.

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Ingredients

  • 4 large potatoes, peeled and grated
  • 3 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • Optional: 1/4 cup of grated onion for extra flavor

Instructions

Step 1: Prepare the Potatoes

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Grate the Potatoes: Peel and grate the potatoes using a box grater or a food processor. If using, grate the onion as well.
  3. Remove Excess Moisture: Place the grated potatoes (and onion, if using) in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This step is crucial for achieving crispy hashbrowns.

Step 2: Season the Potatoes

  1. Combine Ingredients: In a large mixing bowl, combine the grated potatoes, olive oil, salt, and pepper. Mix well to ensure the potatoes are evenly coated.

Step 3: Bake the Hashbrowns

  1. Spread on Sheet Pan: Line a large baking sheet with parchment paper or lightly grease it with olive oil. Spread the potato mixture in an even layer on the baking sheet. Press down with a spatula to compact the potatoes.
  2. Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the potatoes are golden brown and crispy. For even crispiness, you can flip the hashbrowns halfway through the baking time.

Step 4: Serve

  1. Cool Slightly: Allow the hashbrowns to cool for a few minutes on the sheet pan before slicing or breaking them into portions.
  2. Serve: Serve warm with your favorite breakfast dishes such as eggs, bacon, or sausage. Enjoy the crispy goodness!

Cooking Notes and Variations

Tips for Success

  • Moisture Removal: Removing as much moisture as possible from the grated potatoes is key to achieving crispy hashbrowns.
  • Even Layer: Ensure the potatoes are spread in an even, thin layer on the sheet pan to promote even baking and crispiness.
  • Optional Add-Ins: Feel free to add other seasonings or ingredients like garlic powder, chopped herbs, or shredded cheese for added flavor.

Variations

  • Cheesy Hashbrowns: Sprinkle shredded cheese over the potatoes during the last 5 minutes of baking.
  • Herbed Hashbrowns: Add fresh or dried herbs such as rosemary, thyme, or parsley to the potato mixture.
  • Spicy Hashbrowns: Mix in a pinch of cayenne pepper or paprika for a bit of heat.

Frequently Asked Questions (FAQs)

1. Can I use frozen hashbrowns for this recipe?

Yes, you can use frozen hashbrowns. Thaw them completely and squeeze out any excess moisture before proceeding with the recipe.

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2. How do I store leftovers?

Store leftover hashbrowns in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to retain crispiness.

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3. Can I make these hashbrowns ahead of time?

Yes, you can prepare the potato mixture ahead of time and store it in the refrigerator for up to 24 hours. Bake when ready to serve.

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4. Can I add other vegetables to the hashbrowns?

Yes, you can add grated zucchini, carrots, or bell peppers to the potato mixture for added flavor and nutrition.

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5. How do I make hashbrowns extra crispy?

For extra crispy hashbrowns, ensure the grated potatoes are as dry as possible, spread them in a thin layer, and bake at a high temperature.

Sheet pan hashbrowns are an easy and delicious way to enjoy crispy potatoes without the hassle of frying. With simple ingredients and straightforward instructions, this recipe is perfect for a quick breakfast or brunch. Customize your hashbrowns with additional flavors and enjoy the crispy, golden perfection!

Happy cooking!

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