Sheet Pan Hash Browns
If you're looking for a delicious and easy side dish to add to your dinner table, look no further than sheet pan hash browns! With just a few ingredients and minimal effort, you can make a delicious hash brown that's crispy on the outside and fluffy in the middle.
Ingredients
- 4 cups grated and peeled potatoes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon kosher Salt
- 1/2 teaspoon black pepper
- Chili powder 1/2 teaspoon
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan
Instructions
- Preheat the oven to 400°F. Line a sheet pan using parchment paper.
- Peel and grate potatoes to make 4 cups, or about 2 potatoes. Place the grated potatoes in a large bowl. Rinse the potatoes with cold water. Drain the potatoes and rinse again. As much water as possible drain.
- To dry the potatoes, use a few paper towels. Rub the potatoes in the bowl with a couple of paper towels.
- Combine butter, oil, and spice in a microwave-safe bowl. To melt the butter, microwave on high for 30 seconds. Mix the spice mixture with grated Parmesan cheese. Stir well.
- Place potatoes on a sheet pan in one even layer. While some overlap is normal, try to keep it as even as you can.
- For 15-20 minutes, place the sheet pan on the bottom rack of a preheated oven. Once edges of the hash browns have turned a nice golden brown, transfer the sheet pan to top rack. To crispen the top, bake another 10-15 minutes. Do not stir the potatoes!
- Take out the potatoes and immediately serve with your favorite breakfast foods!