Crispy, tender homemade shredded oven hash browns seasoned with a homemade hash brown blend of spices (garlic powder, onion powder, and paprika), tossed with olive oil and baked for the ultimate crunchy finish. These guys are perfect for brunch, crowds, and satisfying that hash brown craving.
You don’t need to peel the potatoes before shredding, In fact, I think it contributes to the texture. The largest holes on an upright cheese grater are perfect for quickly shredding the potatoes. You can use a food processor but honestly, it’s probably not worth the trouble.
Thoroughly Rinse and Dry Shredded Potatoes
You need to remove the starches from the potatoes so they don’t clump up and get too mushy. To do this, thoroughly rinse or soak shredded potatoes using a fine mesh strainer or colander. Just be sure the holes aren’t too large.
A towel works best for wringing out the potatoes and squeezing out as much excess water as possible. Wrap potatoes in a clean dish towel, cover and twist over the sink to remove as much water as possible. The less water, the more crunch.
These hash browns are seasoned with garlic powder, onion powder, paprika, salt, pepper, olive oil, and cheese! The cheese is optional but adds more savory flavor and extra crisp to the final result. Lots of seasoning is the key to good breakfast potatoes, especially if they’re baked.
Oven Baked Hash Browns
Hash browns will cook in a sheet pan (11X17) in the oven for about 35 minutes. You’ll want to form a uniform layer and very gently press down with your hands so the hash browns are flat and slightly condensed. This will help them stick together. They’re ultra-crispy, yet tender. They can be easily cut into squares/sections because they will ultimately be glued together after baking.
The 1/4 cup of oil may seem like a lot, however its critical to really crisp up the potatoes and make them crispy. Think of it almost like oven frying.
You’ll Also LovePrint
Crispy, tender homemade shredded hash browns seasoned with a homemade hash brown blend of spices (garlic powder, onion powder, and paprika), tossed with olive oil and baked for the ultimate golden crunchy finish.
- 3–4 medium russet potatoes, shredded
- 1/2 cup shredded cheddar or Mexican blend cheese optional
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- salt and pepper, to taste
- Preheat oven to 400 °F.
- Grate potatoes (no need to peel) using a large-holed cheese grater. Thoroughly rinse shredded potatos in a large mesh sieve or small holed colander. Rinse until water runs clear.
- Drain the potatoes by placing them on a clean dish towel. Roll up and wring out the excess water by twisting over the sink. You need to get as much water out as possible so potatoes can crisp up.
- Transfer grated potatoes to a large bowl and toss with oil, cheese, garlic powder, onion powder, paprika, salt, and pepper.
- Evenly arrange on a greased 11X17 baking sheet, gently pressing down with your hands so they adhere to each other. Bake for 35-40 until golden and crispy.
Hash browns can also be made with Idaho or Yukon gold potatoes.
- Serving Size: 1
- Calories: 212
- Sugar: 2g
- Sodium: 164mg
- Fat: 11.7g
- Saturated Fat: 3.2g
- Carbohydrates: 23.3g
- Fiber: 3.6g
- Protein: 4.9g
Keywords: oven hash browns, baked hash browns