Baked Sheet Pan Hash Brown Recipe

The Ultimate Sheet Pan Hash Browns for Your Next Brunch Party

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Baked Sheet Pan Hash Brown Recipe

Crowd-Pleasing Sheet Pan Hash Browns Recipe: Easy & Delicious

Prep Time30

Cook Time50

Course: Breakfast

Cuisine: American

Servings: people

Calories: 140kcal

Equipment

1 sheetpan
1 box greater

Ingredients

3 lb russet potatoes
1 onion
⅓ cuo butter
1 ½ tsp salt
¾ tsp black pepper

Instructions

Preheat your oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper to prevent sticking.
Peel the potatoes and grate them using the large holes of a box grater or the shredding attachment of a food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
In a large mixing bowl, combine the grated potatoes, chopped onion, vegetable oil or melted butter, salt, and pepper. Mix well to ensure even seasoning.
Spread the potato mixture evenly on the prepared sheet pan, pressing it down slightly with a spatula to create a thin, even layer.
Bake for 30-40 minutes, or until the hash browns are crispy and golden brown. If you notice the edges cooking faster than the center, rotate the pan halfway through the cooking time.
Remove the sheet pan from the oven, let the hash browns cool for a few minutes, then cut into squares or rectangles. Optionally, sprinkle with fresh herbs before serving.

Notes

Can these hash browns be made in a convection oven? Yes, you can use a convection oven to cook these hash browns. Adjust the oven temperature to 400°F (200°C) and reduce the cooking time by about 5-10 minutes, keeping an eye on the color and crispiness.

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