recipes that are simple and delicious.
My family is a big fan of hash browns. Every single person in the house loves them, and that is rarely the case unless it is chocolate or some type of candy. The problem when I make crispy hash browns is that my pan is not large enough. Now sure, I could break out the electric flat griddle, but I don’t. One, large pan of hash browns does not feed all five of us, and trust me, there are looks of disappointment when there are no more hash browns to be eaten with remaining pancakes and bacon.
So this past week when we decided to have breakfast for dinner (an all-time favorite of ours), I decided to attempt baking hash browns on a large sheet pan. Not only was I able to use the whole bag and feed everyone, but I was also able to provide that crispy exterior while keeping the potatoes tender inside.
Let’s get started.
Start by preheating your oven to 375 degrees. Line your sheet tray with enough parchment paper to cover the top of the tray.
Pour the olive oil over the hash browns, and sprinkle the salt and pepper over the top. Get in there with your hands and mix the hash browns, ensuring that you get some of the oil and salt and pepper to coat those potatoes.
Place the tray in the preheated oven and cook for 15 minutes. After 15 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy.
When you are ready to serve, simply slide the hash browns off the parchment paper onto your plate or bowl, and dig right in. Crispy, and tender, these baked hash browns satisfied everyone at the dinner table, and I will make these again. Have you tried baking hash browns before? Do you prefer the skillet or the baking method?