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!
