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!
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.