Sheet Pan Hash Browns Recipe

Potatoes: The main ingredient, providing the base for the hash browns. Freshly grated for the best texture.

Onion: Adds flavor and a bit of sweetness. Finely chopped to blend well with the potatoes.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor profile.

Olive oil: Helps to crisp up the hash browns and adds a rich, savory taste.

When grating potatoes, make sure to use a box grater with large holes to achieve the perfect texture. After grating, place the potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy hash browns as excess water can make them soggy.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and are packed with nutrients like beta-carotene.

• potatoes - Substitute with cauliflower: Cauliflower can be grated to 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 more delicate and subtle onion flavor, which can be a nice variation.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different mineral profile compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and is less visually noticeable in the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the dish a different kick.

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

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is also suitable for high-heat cooking.

• Allow the hash browns to cool completely on the sheet pan before storing. This helps prevent condensation, which can make them soggy.

• Transfer the cooled hash browns to an airtight container or a resealable plastic bag. If you’re using a container, place a sheet of parchment paper between layers to prevent sticking.

• Store the container or bag in the refrigerator if you plan to consume the hash browns within 3-4 days. For longer storage, place them in the freezer.

• To freeze, lay the hash browns in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the hash browns to a resealable freezer bag or airtight container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the hash browns on a baking sheet and bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat with a bit of olive oil until they are warmed and crispy.

• For a quick microwave option, place the hash browns on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating. Note that this method may not retain the crispiness as well as oven or skillet reheating.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover hash browns evenly on a baking sheet. Cover with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, then remove the foil and bake for an additional 5 minutes to restore their crispiness.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the hash browns in the skillet, spreading them out evenly. Cook for about 5-7 minutes, flipping occasionally, until they are heated through and crispy.

• Microwave Method: Place the hash browns on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heating evenly. Note that this method may not retain the original crispiness.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the hash browns in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help restore some of the original crispiness.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the hash browns on a toaster oven tray. Heat for about 10 minutes, checking halfway through to ensure they are warming evenly. This method is great for smaller portions.

• Oven: Used to preheat and bake the hash browns at 400°F (200°C) until they are golden and crispy.

• Grater: Essential for grating the potatoes into fine shreds.

• Mixing bowl: Used to combine the grated potatoes, chopped onion, salt, and pepper.

• Sheet pan: The surface on which the potato mixture is spread evenly for baking.

• Knife: Necessary for finely chopping the onion.

• Cutting board: Provides a stable surface for chopping the onion.

• Measuring spoons: Used to measure out the salt, pepper, and olive oil accurately.

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

• Parchment paper: Optional, but can be used to line the sheet pan for easier cleanup and to prevent sticking.

Pre-grate the potatoes: Grate the potatoes in advance and store them in water to prevent browning.

Use a food processor: Speed up the process by using a food processor to grate the potatoes and chop the onion.

Line the sheet pan: Line the sheet pan with parchment paper for easy cleanup.

Batch cooking: Make a double batch and freeze the extra hash browns for a quick meal later.

Preheat the oven: Ensure the oven is fully preheated to save cooking time.