Sheet Pan Hash Browns Recipe

Potatoes: These are the main part of the dish, giving it a hearty and comforting texture.

Onion: Adds a little sweetness and extra flavor to the hash browns.

Olive oil: Helps the potatoes crisp up in the oven and adds a subtle, delicious taste.

One of the most important steps in this Sheet Pan Hash Browns Recipe is getting the onion chopped just right. Here’s a simple way to do it without making a mess or ending up with uneven pieces:

1. Peel the onion and cut it in half from top to bottom.
2. Place one half flat side down on your cutting board so it doesn’t roll around.
3. Make several vertical cuts from the root end almost to the tip, but don’t cut all the way through.
4. Then make a few horizontal cuts across the onion.
5. Finally, slice across those cuts to get small, even pieces.

Chopping the onion this way helps it cook evenly with the grated potatoes on the sheet pan. If the pieces are too big, some might stay crunchy while others get soft, which can change the texture of your hash browns. Plus, smaller pieces mix better and spread flavor throughout every bite.

When I first tried this, I didn’t cut the onion small enough, and some bites were way stronger than others. After I started chopping it finely, the whole dish tasted smoother and more balanced. Also, if you want to save time, you can use a food processor to chop the onion, but be careful not to overdo it or you’ll end up with a mushy mix.

Getting the onion chopped just right makes the whole baking step easier and tastier. It’s a small trick that really helps your Sheet Pan Hash Browns come out golden and delicious every time.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a similar texture when grated and cooked.

• potatoes - Substitute with cauliflower: Grated cauliflower can mimic the texture of potatoes and is a lower-carb option.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• onion - Substitute with leeks: Leeks offer a subtle onion-like flavor and can add a different texture to the dish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for roasting.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting.

• Allow the freshly baked hash browns to cool completely on the sheet pan. This prevents condensation, which can make them soggy.

• Once cooled, transfer the hash browns to an airtight container. If stacking, place a sheet of parchment paper between layers to maintain their crispiness.

• Store the container in the refrigerator if you plan to enjoy them within 3-4 days. This keeps them fresh and ready for a quick reheat.

• For longer storage, consider freezing. Lay the hash browns in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the hash browns to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, reheat the hash browns directly from the freezer. Preheat your oven to 375°F (190°C), and bake them on a sheet pan for 10-15 minutes, or until heated through and crispy.

• Alternatively, reheat in a skillet over medium heat with a touch of olive oil for a quick and crispy finish.

• Preheat your oven to 350°F (175°C). Spread the leftover hash browns evenly on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes until they are heated through and regain their crispy texture.

• Use a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Once the oil is hot, add the hash browns. Stir occasionally to ensure even heating and to restore their crispiness. This should take about 5-7 minutes.

• For a quick fix, use a microwave. Place the hash browns on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes. Check and stir halfway through to ensure even heating.

• If you have an air fryer, preheat it to 375°F (190°C). Place the hash browns in the basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through to ensure they heat evenly and regain some crispiness.

• Oven: Used to bake the hash browns at a consistent temperature of 400°F (200°C) to achieve a golden and crispy texture.

• Large bowl: Utilized for mixing the grated potatoes, chopped onion, olive oil, salt, and pepper thoroughly.

• Sheet pan: Provides a flat surface to spread the potato mixture evenly for baking.

• Grater: Essential for grating the potatoes into fine shreds, which helps them cook evenly and become crispy.

• Knife: Needed for finely chopping the onion to ensure it blends well with the potatoes.

• Measuring cup: Used to measure the olive oil accurately to maintain the right consistency and flavor.

• Spatula: Handy for spreading the potato mixture evenly on the sheet pan and for serving the hash browns once baked.

Prep ingredients in advance: Grate the potatoes and chop the onion the night before. Store them in the fridge to save time on cooking day.

Use a food processor: Speed up the grating process by using a food processor instead of a hand grater for the potatoes.

Line the sheet pan: Use parchment paper or a silicone mat to line the sheet pan. This makes cleanup quicker and prevents sticking.

Batch cooking: Double the recipe and freeze half for a quick meal later. Reheat in the oven for a crispy finish.