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Crispy Sheet Pan Hash Browns

Crispy sheet pan hash browns bake in a hot oven until golden underneath, then get turned and baked again for crisp, browned edges. Frozen shredded potatoes, butter, and a little oil make an easy side with a satisfying crunchy texture.
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Prep Time 10 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (30 oz) frozen shredded hash browns thawed and squeezed dry
  • 3 tbsp vegetable oil divided
  • 2 tbsp unsalted butter melted
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Preheat the oven to 425°F.
  2. Position a rack in the center.
  3. Grease an 18x13-inch rimmed sheet pan with 1 tablespoon of the oil.
  4. Toss the hash browns in a large bowl with the remaining 2 tablespoons oil, melted butter, salt, and pepper until evenly coated.
  5. Spread the potatoes on the prepared sheet pan in an even layer.
  6. Bake for 20 to 25 minutes, until the underside is golden brown.
  7. Use a wide spatula to turn the potatoes in sections.
  8. Spread the potatoes back into an even layer.
  9. Bake for 15 to 20 minutes, until crisp and browned.
  10. Let the hash browns rest on the pan for 5 minutes before serving.

Notes

For the crispiest result, squeeze as much moisture as possible from the thawed hash browns. Refrigerate leftovers for up to 4 days; cooked hash browns can be frozen. For a dairy-free variation, use plant-based butter.