I love hash browns but hate making them! The mess, the splattering, the constant attention standing at the stove, especially when there are other things cooking makes me skip the whole hash brown thing – until now. If you’re like me, Oven Hash Browns are a game changer!
Oven Hash Browns
If you pull out this recipe next time you’re feeling all “brunchy” you’re gonna look like a hero when you serve up these beautifully browned crispy, crunchy on the outside, tender on the inside oven hash browns!
About Oven Hash Browns:
Hey guys, I’ve cooked frozen hash browns all my life and I gotta tell you that these are absolutely no fuss, no mess but most of all so much better than anything I’ve ever turned out of my cast iron (or other) skillet. These beautifully browned Oven Hash Browns are amazing.
They’re a minor miracle – and don’t we all need those these days! Best of all, you can make these at the same time you make my Buffet Style Oven Baked Bacon! I normally cook that at 400 degrees F. but if you watch the bacon closely, it can go in at 425, too. Just place them on the top shelf and your potatoes on the bottom. That will help to compensate for the higher temperature the bacon is cooked at while the potatoes on the lower shelf benefit from the additional heat.
I do want to note that these Oven Hash Browns are made with the frozen hash brown cubes. I haven’t tried or tested the shredded hash browns, or any of the refrigerated varieties. I have tried starting with fresh potatoes, but that method (for me) is not quite perfect, yet! When it is, I’ll post it. Hopefully coming soon, I promise!
Speaking of hash browns, I gotta mention just one other hash brown recipe on my site: my Baked Potato Hash Browns. When I was a kid I worked at a restaurant/bar that served potato skins made from baked potatoes, of course. But their signature side was baked potato hash browns. It was like full utilization of the veggie, and I don’t know which was better, the hashbrowns or the potato skins!
Rotate your pan if needed.
Making Oven Hash Browns:
When making any hash browns I think a lot of us want to skimp on the amount of oil. Don’t do that! Whether in a skillet or in the oven, you’re going to need more than you think. That’s what makes them cook and brown beautifully and taste amazing.
Trust in the process! Don’t crowd the potatoes and don’t add to the oven until the oven is fully preheated. You don’t want them to start out steaming. Know, too, that a darker pan will aid in browning.
Watch your potatoes closely the first time. Oven temperatures and the way your oven heats can vary and that can change up the timing. Jot down how many minutes before you had to stir and turn and how many more minutes until done so you’ll have the timing down for your oven next time!
Getting an idea of exactly how long something takes to cook in your oven is like getting a gift of freedom. The freedom to walk away and to multitask without risking burning or scorching.
Adjusting the Flavor & Seasoning:
I like my hash browns with just salt and pepper, although sometimes I’ll pull out my Homemade Seasoning Salt. Every now and then, I’ll go for some Potatoes O’Briens and add in a little chopped green pepper or onion, but for the most part I’m a traditionalist.
Just know that anything you do with yours in a skillet will usually work on a sheet pan. Be a little careful about adding too many ingredients that might give off a lot of moisture, but other than that, go ahead and use your favorite seasonings, add-ins, or do whatever special touches you like to do!
homemade seasoning salt
What to do with Leftovers:
Let’s face it, leftover hash browns (although that hardly ever happens at my place) are lackluster. They can be stored for about two days before that “old” potato flavor sets in. Use them promptly and think about reheating them in a skillet, which works better than a microwave.
I have another favorite thing I like to do with leftovers. I like to turn any leftover hash browns (and sometimes I cook extra hashbrowns just to have them leftover) into Breakfast Burritos – especially my Green Chili Breakfast Burritos. Even if you just toss a few hashbrowns and some scrambled eggs in a tortilla (and don’t forget the hot sauce) you’ve still got a win/win for breakfast!
Green Chili Breakfast Burritos
Saving Money on Oven Hash Browns:
Look for your hash browns on sale. The stores will often have great deals (sometimes with store or producer’s coupons), especially before holidays. Stock the freezer at sale prices if this is a product you use regularly.
I take special note to check for sales around any brunch holidays like Easter or Mother’s Day. Check out my post on Winning at the Grocer for links to what will probably be on sale before the major holidays.
Chance & I are “Chillin” on the lower right! Such a proud Mommy moment!
Is there a rule that says Easter should always be cold, damp, and dreary? Even here in Georgia? I know Spring Showers bring May Flowers but enough already! Of course, food always cheers me up, and so does my scoundrel of a dog, Chance!
Check it out, here in Georgia, we’re at a follow-up training for Chance at the fun Halcyon Multi-Use space. And of course, a special shout out to Sit Means Sit training! They rock! Note: It was sooo cold! I am wearing boots, my cuddle duds, sweats, a winter jacket, and gloves! Chance of course is in his fur coat. Don’t tell Peta! That’s us in the bottom right!
Take care all, and Happy Easter if you celebrate!
Mollie
Oven Hash Browns
Oven Hash Browns
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: varies
- Category: Breakfast or Brunch
- Method: Sheet Tray
- Cuisine: American
Ingredients
- 1 pound frozen hash browns
- 4 to 5 tablespoons oil
- salt & pepper to taste (about a teaspoon of salt)
Instructions
Preheat oven to 425 degrees F.
Add hash browns to large, rimmed sheet tray; the tray needs to be large enough so the hashbrowns are in a single layer with some space in between each piece of potato. Toss with oil. Add salt and pepper to taste and toss again. Spread across pan.
Place in oven for about 15 minutes until bottoms are golden brown, stirring if the outside edges are getting to brown as needed. Place back in oven for about 15 more minutes or until hash browns are mostly golden brown all over.
Notes:
- don’t crowd the sheet tray – if you wish to make more, use two trays.
- this is a lot of oil; you need it for browning
- you may need to run your fan!
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