The oven is the easiest way to make perfect, crispy, golden hash browns! They taste amazing, never burn and you don’t have to slave in the kitchen!
Raise your hand if you LOVE breakfast! Bacon, eggs, hash browns, pancakes, sausage, coffee, orange juice – am I speaking your language yet?
Since Jonathan and I got married, Saturday mornings have been for breakfast. And not just some oatmeal – I’m talking big scale productions that cover the table in piles of food. Ok, to tell the truth sometimes that man gets a bit carried away but I really love that part of him. I also love breakfast so getting carried away about breakfast is pretty easy for me to stomach 😉
The Oven Makes the Best Crispy Hash Browns
In his quest for amazing breakfast Jonathan has tried a lot of different ways of making hash browns. The problem is he gets easily distracted with his epic cooking projects and we have had more than a few burned batches.
I think at this point we have tried cooking hash browns with every method possible! After years of trial and error I’m convinced that oven hash browns are the BEST!
They come out crispy.
You don’t have to stir.
The potatoes get tossed in, you set a timer and then breakfast is ready!
So how do you like them apples? Yeah…I thought so.
Unless you have a house elf hidden somewhere I don’t know about (geeky Harry Potter reference) you need this breakfast recipe!
Have a great week guys. Thanks for stopping by to cook with me!
Use a Food Processor to Make Hash browns Fast
Hash browns that are shredded in a food processor actually have a better texture for cooking!
And it saves a ton of time / getting your fingers on a box grater. This is a good tool to invest in for quite a few cooking projects.
More Easy Breakfasts to Love
- If you love breakfast as much as we do try these pancakes. They are amazing and readers tell me all the time this is now their only pancake recipe!
- Looking for make ahead breakfast? I suggest this Easy Crème Brule French Toast Casserole
- Simple and delicious these buttermilk waffles are the best I’ve ever eaten.
Crispy Oven Hash Browns
- 5 1/2 cups peeled and grated potatoes
- 3 Tbsp. salted butter melted
- 2 Tbsp. canola oil
- ½ tsp. powdered chicken bouillon such as Knorr
- ¼ tsp. seasoning salt
- ¼ - ½ tsp. fresh ground black pepper course grind
- Preheat oven to 400 F. Line a sheet pan with parchment paper.
- Peel potatoes and shred in a food processor with the shredding attachment (preferred) or with a box grater.
- Put the shredded potatoes in a large bowl and fill with cold water. Swish and then dump the potatoes into a colander.
- Put the potatoes back into the bowl and repeat twice more. The water will be fairly clear when you are done.
- One handful at a time, squeeze shredded potatoes as hard as you can to get as much water out as possible before returning them to the bowl.
- Add the rest of the ingredients and toss by hand until well mixed.
- Scatter the potatoes over the lined pan as evenly as possible.
- Bake in preheated oven on the bottom rack for about 15 minutes. When the edges are starting to brown, move the pan to the top rack. Bake for another 15 minutes until crisp. (No need to stir at any point!)
- Serve immediately.
Adapted from here.
I love adding spices to the hash browns, also herbs.
Oh yes! Fresh chives are a favorite of mine in hash browns. They are so flexible. Also Cajun seasoning!!! (Sorry for the delay in getting back to you. I was in the hospital having our daughter and I’m just now catching up on comments!)
How would I make this for 30 people. I have a church function I’d like to bring this to.
Hi Susan – great question! Bottom line you probably don’t… There are recipes that scale up really well but this one only serves 4. So you would need 8 ovens to make enough for 30 people… Unless your church has the most amazing kitchen ever I think you would be better served to consider a hashbrown casserole or something else that you could fit more in the oven at a time. I know that isn’t what you wanted to hear but I sure hope it helps save you some crazy! (And I do sympathize. I love to cook for big gatherings but I have learned the hard way that some recipes just don’t fit well with that!)
Congratulations on the birth of your daughter!
I am so excited to try this method of cooking hashbrowns.
Thank you! She is such a sweet baby and we are loving having her in our family. I hope you like the hash browns. Nothing like great food that is also easy!
I love how you don’t have to stir!!! Easy recipes are definitely my favorites! Can’t wait to try this.
Yes! Simple is the best 🙂
I think I had more than 5 1/2 c of potatoes because mine were still pale white after 30 minutes. I increased the oven temp to 450 and they were done after an additional 20 minutes. The flavor was good and the hash browns were crispy without being greasy. Thanks for a great recipe!
I’m so glad you liked it! If you had extra potatoes it would have taken longer for sure. You also might want to put a thermometer in your oven and just give it a check to make sure it is the right temp. Most grocery stores have a metal one that can just hang in your oven and help you figure out your exact temperatures. I’m surprised how often ovens are wrong! Now I want hash browns – must be snack time!
I wanted to try something simple so I tried your recipe . Everything was great until they were done when the parchment paper stuck to the hashbrowns . Next time I’ll do it without the parchment paper .
I’m sorry that happened! I’ve not run into that issue but sometimes different people have different experiences. Hope it works great for you next time!
I spray the paper with non-stick spray.
That is absolutely an option! Thanks for sharing.
This happened to me as well, during a brunch with guests…I would suggest using foil instead if you feel you need to make cleaning easier.
Thanks for the suggestion! I’m sorry you had an issue with it.
I have been cooking my hashbrowns in the oven for a couple of years now.. never thought to move them to the top rack.. cant wait to try it.. I also like my hashbrowns in bacon grease.. i know its bad but its oooohhhh so good.. you can make your bacon in the oven as well.. preheat at 400 degrees.. line your baking sheet with foil. layering your sheet with bacon and put in oven.. for 15 to 20 min.. afterwards take your bacon out onto a paper towel plate. put your hashbowns on the baking sheet mix it up with your bacon grease.. and put back in your already preheated 400 degree oven for the required time.. I am sure you will enjoy it.
Oh you are speaking my language!!!! And – you are in luck! Recent studies are indicating that using animal fat might be a healthy option. So bring on the bacon grease! I can’t wait to try this – my husband is going to be ecstatic! Thanks so much for cluing us into this genius idea!
I did just that. They were amazing!! Love bacon 🥓 and a little greasy hashbrowns… mmm good
YASS! Nothing like wonderful hash browns 🙂
Mirlandra, it’s amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!
Thank you! I’m glad you are enjoying the recipe 🙂
Mirlandra, it looks awesome! So much flavors packed on this recipe that makes this simply irresistible, definitely having this on my table!
Thanks! Nothing like a delicious hash browns to add to the breakfast table! Happy cooking!
Mirlandra, that recipe looks so yummy! I’ll have to try that one. Thanks for sharing.
Glad you like it. Enjoy!
Just made these for my family and we all absolutely loved them!! I followed the recipe exactly and they turned out great!! Not having to flip them made cooking them so easy! I had to use tin foil instead of parchment paper, as it’s all I had on hand, then topped with green onions and shredded cheese at the end. Thank you! Will be making these again!! 🙂
Thanks for telling me! It is always great to hear when a family finds a recipe they can use again and again! I love these hash browns – but I am a true potato nut! Have a lovely weekend, my dear!
We made these tonight using frozen hashbrowns and they were wonderful!
That sounds like a great shortcut!!! YUM. Now I want hash browns for lunch 🙂 Maybe I will just go ahead and do that!
THESE ARE AMAZING & EASY! We have tried to make hashbrowns on the stove or cast iron skillet and they are either burned or not cooked enough. This method was so easy & the result was the best hash browns I have ever made. MY husband was very impressed.
I ended up using an 8X8 glass dish and baked the pre-shredded hash browns for 40 min at 350 because I wanted to make sure I had some crispiness. The bottom had a nice golden brown and a little crunch. I am saving this and going to make a larger batch next time!
Rebecca thanks for sharing! We have also done the cast iron skillet and that one can be hard! SO many burned hash browns that way. It can be done but you have to practice to really get good. I love that this was such a hit for you!
Never browned up until I turned my broiler on. I did like it that I could bake it. That is my preference over frying. I thought it could use a little more seasoning.
Hi Sue, thanks for the feedback! I often use the broiler at the end to get that extra crispy bit. SO much easier than frying! The great thing about hashbrowns is you can season them up more if you like 🙂 Enjoy!
Will this work as a make ahead dish?
Hi Ann – I’m not sure what you are thinking about a make ahead option here? Potatoes that have been grated will start to go pink if left out for awhile and hash browns are best hot out of the oven. You could grate up the potatoes maybe 30 minutes in advance but not much more. I hope that brings some clarity!
These hash browns are fabulous!!! I used beef tallow as the fat and what a great flavour that imparts! I will be using this technique for hash browns many times. I can eat hash browns, eggs and toast anytime of the day…so good!
Oh honey! I wanna eat at YOUR house! Cooking these in beef tallow – YES – I’m sure that was amazing! Hash browns, eggs and toast are one of my favorite meals too 🙂 Thanks for stopping by to say hi!
This looks like a 5 star recipe and we want to make this recipe this weekend. Can you advise what is the best potato to use? And, about how many potato’s does it take to make 5 1/2 cups shredded? Thanks!
Hi Kim! Great question! I usually use russet potatoes for hash browns. They are all good all around cooking potato. The number of potatoes you need will depend on the size of the potato. I suggest getting a 5 pound bag of russets so you have plenty on hand. I imagine you will have some left over but I am a potato lover so this doesn’t seem like a bad problem to have!
I have cooked them in the oven and on the stove. I prefer in the oven. such a better way of doing it while you are getting your eggs and grits done. Anyways, if you are having problems with your hash browns not browning fast enough, it might be your oven temp but it could also be your hash browns are still a bit wet. I suggest using a clean towel to dry them on after squeezing them. Also if you are going to bake bacon in the oven as well then for go the foil/parchment paper. I know short cuts for clean up is preferred but IMHO its easier to stir your hash browns around with out the foil/paper under it and its easier to scrape it out of the pan with a spatula. Also as far as spices go i like onion and garlic powder with salt and pepper.. with the bacon grease i don’t need the chicken flavoring. but that is just me. 🙂
sorry needed to edit something.. when I was talking about stirring the hash browns around i meant at the beginning when you need to get all that good bacon grease on each little piece of potato.
Sounds like you have it down! And breakfast at your house sounds wonderful 😉
We did these on the same foil as the bacon and added a bit of duck dat. In addition to pepper and sea salt, we threw some left over French onion soup mix sprinkled over the top. Moving to the top rack and broiling is the key move here. They came out dark brown but still moist (not greasy). They got topped with my grandmas homemade sausage gravy and an over easy egg
Ok I’m coming over for breakfast at YOUR house! Mercy that sounds absolutely amazing! Thanks for sharing 🙂
Why did you put in the chicken bouillon? is it necessary or only for flavor?
Chicken Bouillon is an amazing flavor enhancer. Putting it in recipes gives a hint of something behind the main flavor. Using a small amount here doesn’t make it taste like chicken bouillon, instead it just gives a little flavor boost in general. I do this in mashed potatoes too and it is heavenly!!!
Can I reheat this dish for a breakfast the following day, If yes, what temp and for how long?
I’m afraid I have never had leftovers to reheat! Potatoes never last at our house – they just get gobbled up. If you wanted to reheat this I would try 400 F until hot through. I still think they would be best the first day but suspect they would reheat very nicely.
I made these last night and they were delicious! I had a partial bag of frozen hash brown potatoes. I let them thaw out for about a half hour or so on paper towels to catch any melting ice crystals. I blotted them thoroughly with paper towels and then put them in the bowl. I added a generous half cup of grated onion. I did not have powdered chicken base so used a half teaspoon of Better than Bouillon in with the melted butter. I also used 2 tablespoons of bacon grease instead of the canola oil. I used a small sheet pan with parchment paper. I sprayed the pan, put down the paper and sprayed the paper too. I had no trouble with any sticking. I was not in a rush so cooked these at 350° for 45 minutes, 30 minutes on the bottom shelf and 15 minutes on the top shelf. I have a counter top oven with burners top and bottom so the technique of moving them up really worked perfectly. This is so much easier than standing over a cast iron skillet worrying about them burning. This recipe is definitely a keeper. Thank you for sharing such an EZ and tasty recipe.
My pleasure!!! And I LOVE Better than Bouillon – that is some tasty stuff! So glad this worked great for you!
I’m at high altitude, and didn’t start getting any browning until I cranked the oven up to 450F. In the oven for half an hour and still pasty white. This should be the opposite of what happens to my understanding, but here we are. If anyone else is having that issue, I think crank up the oven a bit.
I’m afraid I don’t specialize in high altitude cooking! So I can’t really help you there. Many recipes have to have some adjustment for high altitude. The other thing you can check is put a oven safe thermometer in and check your temperature. Sometimes ovens are off by a bit and you need to adjust!