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. 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.
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.
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)
Bake in the oven for 28 minutes for crispy edges and finished hash browns.
Serve with Bacon and Eggs (both done in oven too!)
Serving
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.
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!
Hash Browns in Oven (Crispy and Cheesy!)
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!
Ingredients
- 11 x 17 Sheet Pan
- Foil
- 3 tablespoons Olive Oil
- 1/4th 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!)
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 Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 339Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 29mgSodium: 211mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 7g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
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!
Trisha says
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!
Kim says
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!
Trisha says
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.
Sue says
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!
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.
Trisha says
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.
Tina says
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.
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?
Trisha says
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.
Patti says
I cut in half, used parchment paper instead of foil. Used smoked Gouda for the cheese. Heavenly!!
Trisha says
Yum, gouda is my FAVORITE!!
Brianna says
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.
Trisha says
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