Baked Hash Browns
Crispy Baked Hash Browns – Our easy oven-baked hash brown recipe makes thin and crispy shredded potato hash browns that are marvelous for breakfast or as a side dish with minimal effort!
The Best Baked Hash Browns Recipe
Hash browns are one of my favorite go-to breakfast items for last-minute, wonderfully lazy weekend breakfast plans.
In fact, you will almost never find my freezer without at least one family-sized bag of shredded potatoes for those spontaneous golden crispy hash brown moments.
For years I made hash browns in a large cast-iron skillet, standing over the range with my flat spatula in hand. However, after I discovered I preferred making bacon in the oven, I decided to give cheesy, buttery oven hash browns a try.
From the very first time I tried this method, my hash browns came out of the oven perfectly crispy, just how I liked them. I was sold!
Crispy Hash Browns
Nowadays, my Zesty Baked Hash Brown Recipe is the only way I make hash browns.
No more sweating over the stove. No more babysitting my potatoes. Plus, I can kill two birds with one stone, so to speak, and bake my bacon at the same time!
This cheesy, ultra-thin, and crispy hash brown recipe makes a perfect breakfast item and dinnertime side dish. However, I recommend that you consider cutting the hash browns into squares as a platform for toppings like chorizo, diced tomatoes, pesto, or sour cream.
Think of them like delicious, edible plates!
Ingredients For Baked Hash Browns
This easy recipe only requires 8 simple ingredients:
- Frozen shredded hash browns – thawed
- Butter – melted
- Eggs
- Cheddar cheese – shredded
- Salt – table sea salt, or kosher salt
- Ground cumin
- Dried thyme
- Garlic powder – or onion powder
That’s it! But, of course, feel free to add in or swap out any spices you like to create your most craveable flavors.
Note: If you want to shred your own fresh potatoes, you can do it fast with a food processor. Make sure to rinse them in a bowl of cold water, then pat them dry with paper towels.
Equipment You Will Need:
- Large Rimmed Baking Sheet
- Parchment Paper
- Large Bowl
- Small Bowl
- Whisk
How To Make Hash Browns in the Oven
- In a large bowl, combine the thawed shredded freezer potatoes with some of the shredded cheese, a couple of beaten eggs, and some herbs and spices for that zesty zip.
- Then, pour one melted stick of rich, creamy Land O Lakes® Unsalted Butter over the top of the potatoes and toss.
- Lastly, pour the potato mixture out onto a parchment paper-lined baking sheet, and spread it into an even layer.
- Bake to golden brown perfection.
- Add salt and pepper to taste before serving.
Get the Complete (Printable) Baked Hash Brown Recipe Below. Enjoy!
Hash Browns Tips and Tricks
The silky, melted butter coats the shredded potatoes, giving them an amazingly rich flavor. Plus, the butter provides a lovely, golden tone and crispy finish.
Hash browns just wouldn’t be the same without that bit of crunch!
Note: I use a large half sheet pan (around 13 X 18 inches) for thin, crispy hash browns that you can cut into squares and pick up with your fingers.
However, if you’d like them to be just a little more thick and tender, you can pour the same recipe out onto a 10 X 15-inch jelly roll pan and bake.
Serving Suggestions
My family loves this Baked Hash Brown Recipe with chopped fresh chives sprinkled over the top, and served alongside fluffy scrambled eggs or over easy eggs, and crispy bacon.
Personally, I love them with cured salmon gravlax or smoked salmon and creme fraiche on top.
Try cheesy hash browns as a base for topping with the Best Huevos Rancheros, or as a hearty side for our unique Breakfast Salad.
However you prefer your shredded potatoes, I guarantee you will love just how easy and delicious this oven-baked hash browns recipe is!
Frequently Asked Questions
Yes! Our hash brown recipe is terrific for breakfast meal prep, and can be made in a large batch to store in the fridge or freeze for later.
Keep leftovers in an airtight container in the refrigerator for up to 4 days, or wrapped tightly in plastic wrap and then sealed in a freezer-safe container in the freezer for up to 3 months.
I recommend reheating these hash browns in the oven, or air fryer, or lightly frying them in oil to make them nice and crispy again. Microwave heating will make them soggy.
Definitely! I always use frozen hash browns to make these hash brown crisps. You just want to let them thaw first to release some of their moisture so they can get super crispy! If you put them in frozen, you must bake them longer.
Indeed, this hash brown recipe is gluten-free.
If you’re looking for a yummy paleo breakfast dish, try our Sweet Potato Hash Browns!
You can definitely use fresh whole potatoes in this recipe. Russet potatoes, Idaho potatoes, Yukon gold potatoes, or any other starchy potatoes are good options. Shred them with a box grater, mandolin slicer set on julienne, or with a food processor.
Potatoes can sometimes release a significant amount of liquid, so use a clean kitchen towel, paper towels, or a cheesecloth to drain and squeeze as much moisture out as possible, before using them in the recipe.
Looking for More Easy Breakfast and Brunch Recipes?
- Fluffy Strata Recipe (Overnight Breakfast Casserole)
- Better Than Cinnabon Cinnamon Rolls
- Cheesy Guacamole Mini Quiche Recipe
- Greek Omelette Casserole
- Spinach Artichoke Egg Casserole
- Mexican Breakfast Casserole
- Protein Pudding Recipe (Protein Yogurt)
- Banana Smoothie (3-Ingredients!)
- Easy Egg Bite Recipe
- Irish Cheese Toasties (Cheese on Toast)
See the printable recipe card below for the nutritional information including calories, carbohydrates, protein, sodium, and fiber percentages.
Baked Hash Brown Recipe
Video
Ingredients
- 30 ounces frozen shredded hash brown potatoes thawed
- 1/2 cup Land O Lakes® Unsalted Butter melted
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400 degrees F and line a large rimmed half sheet baking pan with parchment paper.
- Pour the thawed shredded hash brown potatoes in a large bowl. Whisk the eggs in a small bowl then pour over the potatoes. Add the shredded cheese, salt, cumin, thyme and garlic powder. Toss to coat. Then pour the melted butter over the top and toss to coat again.
- Spread the potato mixture evenly over the baking sheet. Place in the oven and bake for approximately 40 minutes. Cut into squares and serve warm.
Notes
Nutrition
*Disclosure: A Spicy Perspective has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes.
This was so delicious! Thank you!
I have commented this year but wanted to add what I think are improvements to the recipe.. it’s great as is but I’ve made it enough now that I think these additions/changes make it even better. 1. The video shows the bowl being pulled away with additional hash browns not going in the oven. Any half sheet baking pan can and should use ALL the ingredients in the bowl. 2. No need for a small bowl to whisk the eggs.. just whisk first in the big bowl and then pour the hash browns over them, stirring as you go so all the potatoes get in on the eggy fun. 3. Instead of dumping all the ingredients on top then stirring (It’s hard to stir 30 oz of thawed potatoes and evenly get the other ingredients integrated throughout) add them one at a time and stir as you go. Finished product just tastes better, trust us. 4. 6 oz butter is really all you need.. no need for the entire stick. 5. Add black pepper in the spice list. Enjoy!
It’s not often I can say a recipe is life-changing but this certainly was for me. An avowed crispy Hash Brown Lover the ease that this recipe comes together is wonderful. Sooo customizable – we’ve mixed in Mozzarella for a blend, scallions or onions – whatever is on hand…EVOO to replace some of the butter… even threw in feta the other day and it was great. (Diced Green Chiles are great too…) I will never make hash browns another way. I’ll look around your site today to see what other winners you have but I can’t thank you enough.
Have just discovered your blog/website & am desperate to try this as hash browns are my favorite side. Looking forward to exploring your website…thank you so much!
I add red pepper flags to my mix for a nice kick.