Oven Hash Browns

Oven Hash Browns

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

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 them closely they can go in at 425, too. Just place them on the top shelf and your potatoes on the bottom.

I do want to note that these Oven Hash Browns are made with the frozen cubes. I haven’t tried or tested the shredded hash browns, or any of the refrigerated ones. I have tried starting with fresh potatoes, but that method (for me) is not quite perfect, yet! Coming soon, I promise!

Buffet Style Oven Baked Bacon Hotel Bacon

Buffet Style Oven Baked Bacon

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. Know 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!

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.

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!

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. I do think reheating in a skillet works better than a microwave.

Admittedly, though, I like to turn any leftover hash browns (and sometimes cook extra just to have them) into Breakfast Burritos – especially my Green Chili Breakfast Burritos.

Green Chili Breakfast Burritos

Green Chili Breakfast Burritos

Saving Money:

Look for your hash browns on sale. The stores will often have great deals (sometimes with store or producer’s coupons), especially around holidays.

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. Stock the freezer at sale prices if this is a product you use regularly.

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: 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!


Oven Hash Browns

Oven Hash Browns


Oven Hash Browns

  • Author: mollie kirby
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: varies
  • Category: Breakfast or Brunch
  • Method: Sheet Tray
  • Cuisine: American


  • 1 pound frozen hash browns
  • 4 to 5 tablespoons oil
  • salt & pepper to taste (about a teaspoon of salt)


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.


  • 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!


Keywords: Breakfast or Brunch Dish, Hash Browns, Potatoes

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12 thoughts on “Oven Hash Browns

    • FrugalHausfrau

      I am finding myself doing so more and more! Fried bread? I would love to hear more about that – is it on your site?

      • Yes, I “fried” the bread (in the oven) to use as a thickening agent in my last post – Caldereto de Cabrito. It’s commonly used like that in Spain. In the UK, fried bread is often served with a full English breakfast.

        • FrugalHausfrau

          Interesting! Probably the closest thing I do is toss bread in Olive oil and then into the oven to brown and crisp for croutons. Then I try not to eat them all before it’s time to serve the salad. 🙂

          • That’s pretty similar. The traditional method of frying a slice of bread in fat or oil is very calorific (not to mention delicious), wheras drizzling a slice of bread on both sides with olive oil and putting it in a low oven uses far less oil and you acheive the same result.

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