Oven Baked Hash Browns

Introduction

There’s nothing quite like waking up to the smell of crispy, golden hash browns. They’re the ultimate breakfast companion—crunchy on the outside, soft and fluffy on the inside, and oh-so-satisfying. While hash browns are traditionally fried, making them in the oven is a game-changer. It’s healthier, easier, and you can prepare a whole batch at once—perfect for busy mornings or weekend brunches with the family.

Growing up, hash browns were a Saturday morning tradition in my house. My mom would fry them to crispy perfection, but as I started cooking for myself, I wanted something less time-consuming but just as delicious. Enter oven-baked hash browns. They’ve become a favorite in my home—so much so that I can’t imagine a breakfast spread without them.

These hash browns are perfect for anyone, whether you’re a kitchen newbie or a seasoned pro. With a few simple ingredients and a handful of tips, you’ll have a dish that looks (and tastes) like it came straight from a diner.

Why You’ll Love This Recipe

Healthier Option: Oven-baking uses much less oil than traditional frying, but you still get that satisfying crunch.
Super Simple: Just a handful of ingredients, minimal prep, and the oven does all the work.
Batch-Friendly: Great for feeding a crowd or meal-prepping for the week.
Customizable: Add herbs, spices, or even a touch of cheese to make these hash browns your own.
No More Standing Over the Stove: No flipping, no splattering—just toss them in the oven and relax!

Preparation Time and Servings

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 (makes about 4 cups of hash browns)

Ingredients

Here’s what you’ll need:

3 medium russet potatoes (about 1.5 lbs) – peeled and grated. Russets are perfect because they’re starchy and crisp up beautifully.
2 tbsp olive oil – or melted butter for added richness.
1 tsp salt – to season and enhance flavor.
½ tsp black pepper – freshly ground for a little kick.
½ tsp garlic powder – optional, but it adds a subtle depth.
½ tsp paprika – for color and a mild smoky flavor.
Optional Toppings: Fresh parsley, grated Parmesan, or shredded cheddar cheese for garnish.

Step-by-Step Instructions

1. Prepare the Potatoes

Start by peeling the russet potatoes. Use a sharp vegetable peeler for ease.
Grate the potatoes using a box grater. For an extra shortcut, you can use the shredding blade on a food processor.
Transfer the shredded potatoes to a bowl of cold water. Let them soak for about 5-10 minutes. This step removes excess starch, which helps the hash browns crisp up in the oven.

2. Drain and Dry

Drain the potatoes in a colander and rinse them under cold water.
Now, the most important part: drying! Wrap the potatoes in a clean kitchen towel or paper towels and squeeze out as much water as possible. You’ll be surprised how much liquid comes out—this is key for crispy hash browns.

3. Season the Potatoes

In a large bowl, toss the shredded potatoes with olive oil, salt, pepper, garlic powder, and paprika. Make sure everything is evenly coated.

4. Prepare the Baking Sheet

Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper or lightly grease it with oil. Spread the seasoned potatoes in an even layer, pressing them down slightly to form a compact sheet. The thinner the layer, the crispier they’ll get!

5. Bake the Hash Browns

Bake the hash browns for 20 minutes on the middle rack.
After 20 minutes, remove the baking sheet and use a spatula to flip or stir the hash browns. If they’re sticking, gently loosen them with a spatula. Return them to the oven for another 10-15 minutes, or until they’re golden brown and crispy to your liking.

6. Garnish and Serve

Remove the hash browns from the oven and sprinkle with your favorite toppings—fresh parsley for color, Parmesan for a savory twist, or a handful of shredded cheddar for extra indulgence.

How to Serve

Oven-baked hash browns are versatile and go with almost anything. Here are a few ideas:

Classic Breakfast Plate: Serve alongside scrambled eggs, turkey bacon, and fresh fruit.
Brunch Bowls: Top with avocado slices, a poached egg, and a drizzle of hot sauce.
Loaded Hash Browns: Add sour cream, green onions, and crumbled beef bacon for a loaded-style treat.
Snack or Side Dish: Pair with ketchup, garlic aioli, or spicy sriracha mayo for dipping.

Additional Tips for Perfect Hash Browns

Choose the Right Potatoes: Starchy potatoes like russets are best for hash browns. Avoid waxy potatoes, which don’t crisp up as well.
Dry Thoroughly: Squeeze out as much water as possible from the shredded potatoes. Wet potatoes = soggy hash browns.
Don’t Skip the Oil: A light coating of oil ensures even browning and that signature crunch.
Spread Thinly: The thinner the layer of potatoes, the crispier they’ll get. Overcrowding leads to steaming instead of browning.
Adjust Seasoning: Taste and adjust the seasoning to your preference. You can even add chili powder or cumin for a spicy twist.

Recipe Variations

Cheesy Hash Browns: Mix shredded cheddar or mozzarella into the potatoes before baking for extra indulgence.
Spicy Kick: Add red pepper flakes or cayenne pepper for heat lovers.
Herbed Hash Browns: Incorporate fresh or dried herbs like thyme, rosemary, or parsley into the mix.
Sweet Potato Hash Browns: Swap russet potatoes for sweet potatoes for a naturally sweet, vibrant twist.

Freezing and Storage

Refrigerate: Store leftover hash browns in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes to restore crispiness.
Freeze: Let the baked hash browns cool completely, then transfer them to a freezer-safe container or bag. Freeze for up to 3 months. Reheat directly from frozen in a 375°F (190°C) oven until heated through.

Special Equipment

Box Grater or Food Processor: For shredding the potatoes.
Parchment Paper: To prevent sticking and ensure even baking.
Large Baking Sheet: A wide surface area is essential for crisping the potatoes.

FAQs

1. Can I use frozen shredded potatoes?
Yes! If you’re in a pinch or just don’t want to grate potatoes, frozen hash browns can work. However, make sure to thaw them completely and squeeze out any excess moisture. This step is important to avoid soggy hash browns. You can follow the same seasoning and baking steps as with fresh potatoes.

2. What type of potatoes should I use?
Russet potatoes are the go-to choice for crispy hash browns. They’re starchy, which helps them get that perfect crunch. You can also use Yukon Gold potatoes for a slightly creamier texture, but they won’t crisp up as much as russets. If you’re feeling adventurous, sweet potatoes are another great option for a naturally sweet and colorful twist.

3. How do I keep my hash browns crispy?
The key to crispy hash browns is drying the potatoes thoroughly after grating. Any excess moisture will make them soggy when baking. Also, make sure to spread the potatoes in a thin, even layer on the baking sheet—don’t overcrowd them. For extra crispiness, you can even broil them for the last few minutes of baking, but keep an eye on them so they don’t burn.

4. Can I make these hash browns ahead of time?
Yes, you can prep the potatoes ahead of time. Grate the potatoes and soak them in water to remove excess starch, then store them in the fridge for up to 24 hours. When you’re ready to bake, drain and dry them thoroughly, then follow the recipe as usual. You can also bake them in advance and store them in the fridge for up to 3 days. Reheat them in the oven to restore some of the crispiness.

5. What can I do if I don’t have parchment paper?
If you don’t have parchment paper, you can grease the baking sheet with a little olive oil or cooking spray. Just be sure to spread the potatoes evenly so they don’t stick to the sheet. A non-stick baking sheet will also help prevent sticking.

6. Can I add cheese to these hash browns?
Absolutely! Adding shredded cheese to the hash brown mixture before baking is a fantastic idea. Cheddar, mozzarella, or even a little Parmesan will melt into the potatoes, giving them an extra layer of flavor. Just be sure to keep an eye on them while baking, as the cheese can sometimes get a little brown.

7. How do I store leftover hash browns?
Store leftover hash browns in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 5-10 minutes. If you’re freezing them, let the hash browns cool completely before transferring them to a freezer-safe bag or container. You can freeze them for up to 3 months, and reheat them in the oven from frozen for best results.

8. Can I make this recipe in a smaller batch?
Absolutely! You can easily halve the recipe to make fewer hash browns. Just adjust the seasoning accordingly, and bake on a smaller sheet to ensure they cook evenly. You may need to reduce the cooking time slightly depending on the size of the batch.

Conclusion

There’s no better way to start your day than with these golden, crispy, oven-baked hash browns. Whether you’re serving them alongside eggs and bacon for a full breakfast or enjoying them on their own with a sprinkle of fresh herbs, they’re sure to become a staple in your kitchen. The best part? They’re quick, easy, and require minimal cleanup—no standing over a hot skillet or worrying about greasy splatters.

I can’t wait to hear how your hash browns turn out! Feel free to experiment with different herbs, seasonings, and toppings to make them your own. And if you’re looking for a cozy weekend brunch or a delicious meal prep idea, this recipe has you covered.

So go ahead, preheat that oven, grab your potatoes, and enjoy a batch of perfectly crispy hash browns. Don’t forget to snap a pic of your finished dish and tag me on Instagram— I love seeing your creations! Happy cooking!