Crispy Baked Hash Browns

Zesty 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 like 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!

What Ingredients You Need to Make 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.

What Equipment You Will Need:

• Large Rimmed Baking Sheet
• Parchment Paper
• Large Bowl
• Small Bowl
• Whisk

How To Make Crispy Hash Browns in the Oven

1. First, 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.
2. Then, pour one melted stick of rich, creamy Land O Lakes® Unsalted Butter over the top of the potatoes and toss.
3. Lastly, pour the potato mixture out onto a parchment paper-lined baking sheet, and spread it into an even layer.
4. Bake to golden brown perfection.
5. Add salt and pepper to taste before serving.

Get the Complete (Printable) Zesty Baked Hash Brown Recipe Below. Enjoy!

Homemade Hash Browns Tips and Tricks

The silky, melted butter coats the shredded potatoes, giving them an amazingly rich flavor. Plus, the butter is what 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 Options and Additions

My family loves this Zesty Baked Hash Brown Recipe with chopped fresh chives sprinkled over the top, and served alongside fluffy scrambled eggs and crispy bacon.

Personally, I love them with smoked salmon and creme fraiche on top.

Try cheesy and crispy 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

Do Baked Hash Browns Keep Well?

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 lightly frying them in oil to make them nice and crispy again; microwave heating will make them soggy.

Are Hash Browns Gluten-Free?

Indeed, this hash brown recipe is gluten-free.

If you’re looking for a yummy paleo breakfast dish, try our Sweet Potato Hash Browns!

Can I Shred Potatoes Instead?

You can definitely use fresh whole potatoes from home. 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. Sometimes potatoes can release a lot of liquid, so use a clean kitchen towel, paper towels, or a cheesecloth to drain and squeeze as much moisture out as possible.

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 with Hash Brown Top

See the printable recipe card below for the nutritional information including calories, carbohydrates, protein, sodium, and fiber percentages.

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Zesty Baked Hash Brown Recipe

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Zesty 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 side dish with minimal effort!

Servings: 12 pieces

Ingredients

US Customary – Metric

• 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.

Video

Notes

Keep leftover hash browns stored in an airtight container in the fridge for up to 4 days. To freeze, wrap hash browns in plastic wrap and store in a freezer-safe container for up to 3 months.

Nutrition

Serving: 1g, Calories: 176kcal, Carbohydrates: 13g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 58mg, Sodium: 280mg, Potassium: 224mg, Fiber: 1g, Sugar: 1g, Vitamin A: 370IU, Vitamin C: 5.8mg, Calcium: 84mg, Iron: 1.1mg

Course: Breakfast

Cuisine: American

Author: Sommer Collier

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*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.

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