4.82 from 471 votes

Hash Browns in Oven (Crispy and Cheesy Recipe!)

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Cheesy hash browns are so easy to make in the oven, you won’t want them any other way. Honestly, crispy hash browns have always been a challenge for me – I could make them in the skillet but they were always a little bit over oiled to get that perfect crunch. Figuring out how to make hash browns in the oven, all smothered in cheese and seasoned perfectly, has been a serious breakfast game changer.

Now you can have AMAZING hash browns without standing over a hot stove or splattering up oil all over these shredded delicate potatoes.

Crispy Cheesy Hash browns in the oven already cooked

Scroll to the bottom for a printable condensed version of this recipe, but keep reading for tips and tricks and a video on how to make your perfect hash browns. 

Cheese! Cheese! Cheese!

These hash browns are FULL of cheese, which is how I like them! Not in the recipe, but you could absolutely add, is a bit of minced garlic.

Other mix ins that might taste delicious are cut up tomatoes or cooked breakfast sausage.

Speaking of, if you haven’t tried it yet, grab this totally 5 star rated recipe for Sausage Hashbrown Breakfast Casserole

Cheesy Hash browns in the oven from frozen hash browns

Hash Browns in Oven

Personally I love hash browns but I cannot stand standing over a hot cast iron skillet trying to perfectly crisp both sides while trying not to get burned by oil splatter. Making hashbrowns in the oven takes all the work out of hash browns and promises enough to feed every hungry mouth at your breakfast (or dinner) table.

Crispy delicious crunchy edges on me cheesy potatoes is my idea of heaven and remind me SO MUCH of Waffle House Hashbrowns!! 

RELATED RECIPE: Ninja Foodi Hard Boiled Eggs Recipe, Sausage Hash Brown Breakfast Casserole, French Toast Breakfast Casserole, Crispy Bacon in the Oven Recipe

Once you oven bake your hash browns, you may never go back to doing it the hard way again. 

To get started, you need a few simple things. Prep your pan by adding foil and spraying down to prevent sticking on the pan. No one wants hash browns they cant eat! I also wanted to note that while my times are specific, your times of your oven may vary.

Not all ovens bake the same and the first time you make this recipe, you may want to start checking your hash browns at the 20 minute mark to make sure you get your desired crispiness.

Also, if you cannot find a 22 oz bag of frozen hash browns, you could use a larger size and just adjust your baking sheet size or visit one of my other hash brown breakfast recipes.

Equipment

  • 11 x 17 Sheet Pan
  • Foil

Ingredients

  • Olive Oil
  • diced onion
  • frozen hash browns
  • shredded cheese
  • Pam
  • Melted Butter
  • Salt and Pepper to taste

NOTE: There have been some reviews on hashbrowns getting stuck to the foil – while I did not have that issue nor the majority of my readers that have made this recipe, I want to clarify to use a generous amount of nonstick spray or your choice to use parchment paper is up to you.

Sheet Pan Hash browns

Preheat your oven to 400 degrees. 

Cover a sheet pan with foil and spray down with nonstick cooking spray, like Pam. 

In a bowl, add your frozen hash browns, shredded cheese, onions and seasoning.

Toss with tongs to mix. Now add olive oil to mixture and mix well, trying to spread olive oil through the mixture

. Lastly, add melted butter and mix again.

add cheese, onions, oil and cheese to your frozen hash browns

Dump cheesy hash browns on foiled lined baking sheet and spread out to an even layer. 

NOTE: If you make the edges TOO thin, they will crisp and potentially burn a little (which honestly, I like the few dark ones around the edges, just note that it happens)

spread cheesy hash brown mixture on a foil sheet in the oven

Bake in the oven for 28 minutes for crispy edges and finished hash browns.

Serve with Bacon and Eggs (both done in oven too!) 

Hash browns in the oven with crispy edges

Serving Sheet Pan Hash Browns

Just use a spatula to cut squares out to serve! On a sheet pan, 22 oz of cheesy hash browns serves approx 8 people. 

If you love hash brown potatoes,  I have a few more recipes that use them. 

crispy hash browns on a spatula

If you have any questions on this recipe, please leave a comment.

I love to hear how you altered the recipe or added to it to make it work for your family!

4.82 from 471 votes

Hash Browns in Oven (Crispy and Cheesy!)


Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Cheesy Hash browns right in the oven! Go from frozen to perfection in under 30 minutes. Sheet pan hash browns are an easy way to make a ton of hash browns that are crispy, not oily. Golden perfect edges!

Equipment

  • 11 x 17 Sheet Pan
  • Foil

Ingredients
 

  • 3 tablespoons Olive Oil
  • 1/4 cup diced onion
  • 22 oz frozen hash browns
  • 1 1/2 cups shredded cheese
  • 2 tablespoons Melted Butter
  • Nonstick Cooking Spray
  • Salt and Pepper to taste

Instructions

  • Preheat your oven to 400 degrees. 
  • Cover a sheet pan with foil and spray down with nonstick cooking spray, like Pam. 
  • In a bowl, add your frozen hash browns, shredded cheese, onions and seasoning. Toss with tongs to mix. Now add olive oil to mixture and mix well, trying to spread olive oil through the mixture. Lastly, add melted butter and mix again.
  • Dump cheesy hash browns on foiled lined baking sheet and spread out to an even layer. 
  • Bake in the oven for 28 minutes for crispy edges and finished hash browns.
  • Serve with Bacon and Eggs (both done in oven too!) 

Video

Notes

NOTE: There have been some reviews on hashbrowns getting stuck to the foil – while I did not have that issue nor the majority of my readers that have made this recipe have had this issue, I want to clarify to use a generous amount of nonstick spray or your choice to use parchment paper is up to you. I still prefer foil as it gives me the amount of crisp I like on hash browns, but be aware that your own needs may vary.

Nutrition

Serving: 1 | Calories: 339kcal | Carbohydrates: 26g | Protein: 7g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 29mg | Sodium: 211mg | Fiber: 3g | Sugar: 2g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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4.82 from 471 votes

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64 Comments

  1. Terri Blumer says:

    I tried the recipe and used the foil over the pan, sprayed generously and it stuck to the foil. I think next time I’ll skip that part and just spray the pan or use a glass pan. Other than that the hash browns were good!

    1. I really appreciate your feedback. I personally haven’t had that issue with foil, but its good information to know that some do. I hope the next batch is easier to get up and Ill retest my recipe to see if I see any more feedback I can share. Thanks Terri!

  2. This was yummy! Sadly, half my hash browns stuck to the foil, even after spraying the foil and adding oil to hash browns. I think next time I will put it on parchment paper. I really liked how crispy they got!

    1. I didnt have a problem with mine, but I am so glad that they turned out delicious even if they stuck a bit! Parchment paper is a miracle for keeping things unstuck, so I think that is a great idea.

  3. This has been a game changer for me! I love hash browns but for the life of me I can’t cook them golden and crisp in a skillet. I bought hash browns for a hash brown egg bake. My husband and I like to season and then brown and crisp the hash browns versus putting them in raw. Last time I made the egg bake I followed another recipe to bake them, but they only turned out somewhat brown and crispy. Just so-so. This time I found your recipe and we couldn’t believe how wonderful the hash browns turned out with minimal effort! I sprayed the tin foil with Kirkland canola spray, and they slid right off! Thank you!

  4. Lenny Delvecchio says:

    The “2 minute prep time” is a little misleading. Unless you did a pre-prep before getting to the prep stage, by the time you dice the onions, melt the butter and mix everything together it can be more like 10 minutes of prep time. Just something to keep in mind if this is the first time you are making this dish and need to factor that timing in when preparing a full meal.
    Additionally – when I made this dish I had other items cooking at a different temperature, so I wound up cooking this for 40 minutes at 375°F and I had no issues with the food sticking to the foil. That 25° difference might have helped out the sticking other people have had.

    1. Actually, you are correct on the prep time. I apologize. I was making other breakfasts and had everything done, so I hadn’t overly considered. I will adjust! Btw, if you have an onion dicer, its one of those where you add the onions and press down, they come out perfectly diced and it only takes pretty much a minute. I dont know why I took so long to buy one but it REALLY cuts down on the pain of cutting onions. I got it from walmart for about $15. And while I dont always recommend having certain products, an onion dicer has been worth its weight in the kitchen. I use it pretty much every few days.

  5. Thank you for this recipe! I used chopped green pepper instead of onion, and added garlic salt, pepper, and onion powder. Added a little bit more cheese on top at the end and broiled for a few minutes. PERFECTION.

    This will be made again and again. So easy and yummy on breakfast for dinner nights, or just regular breakfast.

  6. Charles K says:

    This was the first time that I made shredded hash browns that weren’t a disappointment or disaster. Thank you so much Trisha & Charlotte! One question: Have you made this recipe without the cheese? Would I need to alter the amount of oil or butter that is added to the potatoes?

    1. Hi Charles! I have not made it without cheese. I hate giving too many solid recommendations without testing it, but if I was going to make it without cheese, Id start by just removing the cheese and leaving the rest the same.

  7. I cut in half, used parchment paper instead of foil. Used smoked Gouda for the cheese. Heavenly!!

    1. Yum, gouda is my FAVORITE!!

  8. I usually read the comments before making a recipe but this time I decided not to and I really regret it. I’m not sure why the foil step hasn’t been taken off the recipe after so many comments. Half of my hash browns were completely stuck to the foil. What a waste.

    1. Brianna, I haven’t taken it off the recipe because it is the correct way to make the recipe. To officially change and recommend a change, I would need to test other ways.

      While a few readers have unfortunately had their hash browns stick, there is no way I can attribute that to the foil over not enough pam or the kind of nonstick spray, or even the pan that some used.

      The majority of raters and social media commenters have not had any issues (including myself and I have made these many times) so its hard to know what varying factors may be attributing to the overall sticking issue. Parchment paper is always my recommendation when it comes to helping with sticking, but again I don’t know how that affects crispy hash browns on the bottom. In the future I will test out making with parchment and officially add an alternative along with any changes it gives (or doesn’t) to the texture.

      Again, I am sorry that yours did stick, its been a rare problem but it does happen occasionally. Typically when dealing w/ foil, I spray a generous amount of nonstick spray.

      I will try to test out other changes before the end of the year.

      Trisha

  9. These were so tasty! Only got to use half bc they also stuck to the foil. Wish I would’ve read the comments prior. I used SO much cook spray and followed the recipe precisely. I know in my heart I shouldn’t use foil but did anyway. DON’T USE FOIL.

    1. I find it frustrating that half have had issues w/ the foil and half not – I wish I knew the defining factor. Parchment is always a safer route to go. Thanks for updating me!

  10. Jennifer Ganyard says:

    These are my Go-To hash browns now. I read the reviews and use either my silicone mat or parchment paper. No big deal…and SO yummy. It’s a hit in our home.

    1. Jennifer, so glad you enjoyed these hashbrowns!!

  11. Can I let the frozen hash browns thaw a little? The hash browns I buy are always frozen into 1 big chunk of potatoes!

    1. Deb, it shouldnt be an issue!

  12. I made these and they came out great! Definitely a keeper! I used non-stick foil – and had no issues with sticking.

  13. CountrymouseTX says:

    I tried these for the first time this morning. Game changer! They came out great! No more standing over a hot skillet. Super easy! I had no issues with them sticking to the foil. I used a generous amount of regular Pam. I find that not all brands of non-stick spray are equal, so that might be why some reported a sticking problem. Thanks for the recipe!

  14. Amazing . I used parchment paper . Did not stick . I struggle with hash browns stove top. This is so easy and so tasty. One of the only reasons I go to Waffle House is for the hash browns, no need after having this receipe.

    1. Melissa, first, thank you for visiting my site and trusting my recipe. Second, same on that Waffle House thing. The hash browns! Its awesome once you learn how to make them at home and no oil splatter, my fav part. I am so glad you enjoyed this recipe and have many more oven hash browns in your future!

      Trisha

  15. Followed recipe and came out great. My picky eater ate half the pan!

  16. So you don’t thaw the hash browns before cooking?

    1. Nope, no need to thaw the hashbrowns!

  17. Kristina Small says:

    Delicious!! Picky husband and all. I used onion and garlic powder because he dislikes onions gotta get the flavor somehow 🤷‍♀️ My daughter helped and I’m sure the cheese content was about 2 cups that being said mine did stick slightly until I let them cool.

  18. The hashbrowns I purchase are in the refrigerated section of grocery and are not to be frozen. Will this cause a problem with this recipe? Should anything be adjusted?

    1. I have used those myself in other recipes! I dont see any reason they should cause any issues to make hash browns in the oven. 🙂

      Trisha

  19. I just tried your recipe an hour or so ago, I added some garlic powder and a little chili powder for some extra flavor. Cooked them for 45 to 50 minutes at 400 degrees before they were done(I was cooking the eggs on the stove at the same time). After I took the pan out of the oven, I cut it into 8 squares, covered each one w/ sautéed onions and peppers, as well as a fried egg for each. Put ketchup on half and a new salsa I just bought on the rest. While they did stick slightly to the foil, it wasn’t nearly as bad as some of the other reviewers. Also I noticed most of what was stuck was the cheese. Had one, and have the other 7 for meals/snacks this week. And for those that might wanna know I used frozen hash browns that I let thaw out yesterday, and they worked just fine. I’ll definitely be making this recipe again.

    1. Trisha Haas says:

      Sean, thanks for trying out my hash browns! I love the little chili powder, that’s such a delicious way to enjoy hash browns. I appreciate your feedback and glad that these will work for you in upcoming dishes.

      Trisha

  20. Kim Mancuso says:

    I made this as directed, and used Reynold’s Non-Stick Foil and had no issues with sticking (that stuff is great)! We really enjoyed this quick and easy recipe. I did have to bake mine a bit longer, as my frozen hash browns were very icy, so it took longer for them to brown up (more like 50 minutes), and I cranked the oven up to 425 for about the last 20 minutes to aid in browning.

    1. Trisha Haas says:

      Thank you Kim for the feedback!

  21. Patricia M Husted says:

    Can you do this ahead and keep in refrigerator covered overnight?

    1. Trisha Haas says:

      I would not make any hashbrowns the day prior to wanting to eat. This is such a simple recipe that it can be mixed and put in the oven in minutes.

  22. This recipe is amazing. I used sprayed parchment paper vs. foil, and half way through cook time, I flipped the entire pan over onto another sprayed piece of parchment paper, and it worked great. Added onion powder vs. onions, garlic salt, and paprika and just shook the hash browns, seasonings, cheese, and olive oil in a plastic zip bag to distribute. Worked well. Lyn L.

    1. Trisha Haas says:

      Thankyou Lynne! I appreciate your comment and additives to this hash brown recipe. You are the best!

  23. Very great recipe. I use this for my breakfast pizza crust then top with bacon, sausage, diced onions and green peppers, cheese, and fresh cracked eggs cooked for the additional 20 minutes more after the first bake for the hash brown to cook. Also to keep from sticking I make sure that the non shiny side of the aluminum foil is right side up for additional none stick with the oil or I sometimes use parchment paper with oil.

  24. Elizabeth says:

    This turned out fantastic! I used parchment paper instead of foil. I did not use any spray oil on the parchment paper. I got the outer crispy areas too. And there was no sticking to the paper.

    Our grocery store did not have frozen hash browns. But they did have the refrigerated hash browns. I didn’t have an onion, so I used chopped green onion. Also added garlic-onion-pepper seasoning to the mix.

    Great as leftovers also. Just zap your portion in the microwave for about 30 seconds on high.

    TIP: if you buy a roll of parchment paper, this is what you can do to prevent it from curling up: wad the cut sheet into a tight ball and then unfold. the paper will lay flat.

    1. Stephanie says:

      Great tip for the parchment paper, thanks!

  25. I made this on a whim this morning and it was SO GOOD. I added garlic powder and a tiny bit of red pepper flake for just a touch of heat.
    I cook on impulse and only had a 30oz bag, so FYI for anyone like me, I altered amounts to 2.5 tbsps oil, 2.5 tbsps melted bitter, 2 cups cheese and baked for 35-40 minutes on parchment paper. Came out amazing!

  26. Loved this recipe. Thank you for making crispy hash browns so much easier. The whole family loved them. And they did not stick to the foil at all.

  27. I had guests over and wanted to make a big batch of hash browns so everyone could eat at the same time instead of waiting for individual skillet batches to be ready. This was a hit! I cooked them a little longer by broiling them a bit. I used foil but, per the advice in the comments, I greased the foil with shortening. There were a couple of spots where the cheese stuck, but I was able to scrape it up with a thin spatula.

    This would be a helpful recipe for holiday breakfasts so you can feed a crowd without overwhelming the stovetop. Thanks for the recipe!

    1. Trisha Haas says:

      Thanks for the lovely comment!

  28. So delicious I also but chopping potatoes it could have had a bit seasoning but it is still delicious

  29. Has anyone tried this recipe using diced frozen hash browns ?

  30. Big thumbs up! I am all about shortcuts and this was a time saver. I use the dehydrated hash browns in a carton. While they rehydrated, I chopped my onions, sweet bell peppers and turkey sausage. Added olive oil, seasoning and veg/meat to hash browns. I used parchment rather than foil and it turned out perfect. I was able to make my tortillas while potatoes baked. Thanks for the great recipe!

  31. Has anyone made this recipe without cheese? Trying to accommodate an Easter crowd with restrictions.

  32. Melissa Radwancky says:

    Omg these are so delicious and super easy! I had no issues at all with the potatoes sticking. I never use anything but non stick Reynolds Aluminum foil. I tried generic foil before and it’s just not up to par. I honestly just can’t say enough good things about this recipe! So crispy! Thanks for the awesome recipe. Going into my rotation!!

  33. I am unable to find frozen or fresh hasbrowns can I just use russet potatoes grated if I rinse and pat dry?

  34. Satisfied Reviewer says:

    Superb! I made some changes. I used parchment paper and sprayed it with oil. Split the large bage of hash browns to 2 cookie sheets. I used my pumpkin cheese sauce that I had stored in the freezer andd defrosted. The pumpkin cheese sauce has the same ingredients except no oil or butter and added 1 cup of mashed pie pumpkin. A little minced garlic was used too. With the two cookie sheets. it took about 10 minutes longer in my oven. Thank you for all of the tips! Wonderful recipe!

  35. Hi! Want to try this recipe, but I’m wondering… could I use fresh grated potatoes?

    1. Trisha Haas says:

      While I havent personally done that, I don’t forsee an issue using peeled and grated potatoes. The one thing you might want to do is remove the starch, so put them in cold water for about 10 minutes, then dry them very well before continuing with the recipe.

  36. Very good and so easy to make. I will definitely be making this on a regular basis. Thank you for sharing recipe.

  37. Mine also stuck. once it cooled slightly I was able to peel some off. Will grease more generously next time as these were super yummy!!

  38. Absolutely wonderful recipe. As per recommendations, I used heavily sprayed parchment paper instead of foil, no sticking. Followed the direction but added a packet of ranch seasoning powder. My teens loved it and my family wanted the recipe. Will use this everytime from now on. Thank you!

  39. Thanks for this!
    I was mixing spices into a bag of refrigerated shredded potatoes (not frozen) when I realized I had *way* too many potatoes and onions to cook in my skillet, so I used your recipe and the comments to figure out how to adapt to the oven on the fly.

    Please forgive all the ways I futzed with your recipe. It was such a wonderful base and turned out so great that I wanted to share.

    1. I used a silicone baking mat. Crispy edges, creamy center, no sticking.
    2. I followed another commenter’s suggestion and cooked them for about 40 min at 375
    3. I threw half my spice cabinet into the shredded potatoes (lemon pepper, Mexine, salt, onion powder, garlic powder, chipotle powder, probably something I’m forgetting)
    4. I pre-cooked the onions (I like them a little blackened) in the fat left over from sheet pan bacon and poured it all into the potato mixture instead of butter or oil
    5. I tossed a can of drained diced tomatoes with green chilis in with the shredded cheese
    6. I was feeling some Waffle House energy, so I stuck six slices of those individually wrapped “cheddar cheese slices” on top for the last 5 min
    Heaven.

  40. Trish Stover says:

    Very good. Never used frozen hash browns before so this was n experience. Thank you. Will make again.

  41. Trish Stover says:

    P.S
    Used sprayed parchment paper and no problems sticking. 👍👍👍

  42. Great way to cook hashbrowns. I also dislike making hashbrowns on the stove top, way too messy. These were delicious and no mess. To avoid the aluminum foil issues, I substituted parchment paper. Worked like a charm.

  43. Jack taylor says:

    These are bland and lack flavor

    1. Trisha Haas says:

      As noted, the seasoning is to taste, so you need to add seasonings you prefer. Potatoes (hash browns in this case) are a basic recipe. The cheese cant do all the heavy lifting 🙂

  44. Thank You!!!!!
    I was having such an issue with either no crisp or crispy but oily/greasy! I just made this recipe… a little tweaking on some ingredients… but oh so crispy and delicious! (Foil on pan = Easy Cleanup)

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