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!!
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.
- 11 x 17 Sheet Pan
- Olive Oil
- diced onion
- frozen hash browns
- shredded cheese
- 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.
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!
- 11 x 17 Sheet Pan
- 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
- 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!)
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.
Amount 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.