Best Oven Crispy Hashbrowns Recipes

THE BEST CRISPY HASH BROWNS (RESTAURANT-STYLE!)

Steps:

• Rinse and scrub potatoes (no need to peel yet). For any potatoes that are larger than 2 inches wide or 3 ½ inches long, cut in half widthwise. Set aside.
• Place a colander in the sink so that it's ready when time to drain and rinse the potatoes. This is important because small variations in cook time can lead to mushy hash browns or a raw potato taste.
• Fill a large pot with ~1/2-inch of water (for us that was ~3 cups or 710 ml). Place a steamer basket over the water and position it so that you can see the water on the sides of the basket. Do not add potatoes yet.
• Bring water to a boil over high heat. Once boiling, place the unpeeled potatoes in the steamer basket. It's okay if the steamer basket fully covers the water at this point.
• Cover and steam for 8 minutes. Then immediately transfer to colander. Drain and rinse with cool water and set aside until cool enough to handle (~5 minutes). They should only be partially cooked - the skin should be easy to pierce with a fork, but the center of the potatoes (or potato chunks if cut pieces of larger potatoes) should still feel firm. When cut in half, they should look about halfway cooked (see photo).
• The peel usually slides off easily, but if it doesn't, you can remove it with a vegetable peeler. If using a box grater, the peel will come off when grating and you can discard any large chunks of peel. It's okay if some small pieces of the peel get grated.
• Grate potatoes using a food processor grating attachment (our preferred method - chop into smaller pieces as needed to fit down the feed tube) or the large side of a box grater. Place grated potatoes into a medium mixing bowl. Add sea salt, black pepper, and onion powder (optional) and stir gently with a fork to evenly distribute spices. Stop here and see step 13 if freezing for later use.
• For cooking the hash browns, you can either use the stovetop method (steps 9 & 10) OR the oven method (step 11). Both are delicious. We prefer the flavor and texture of the stovetop method but the oven method is ideal for larger batches.
• STOVETOP: Heat a large (10-inch or larger) cast-iron skillet over medium to medium-high heat (non-stick will also work but doesn't get them as crispy). Form potato mixture into 1/4-inch thick patties (recipe as written makes 4 large or 8 small hash brown patties).
• Once the pan is hot, work in batches by adding half of the oil (1 ½ Tbsp (22 ml) // amount as recipe is written) and as many hash browns as will comfortably fit in the pan. Cook undisturbed for 6-8 minutes or until golden brown on the underside. Reduce heat if browning too quickly. Carefully flip and cook for another 5-7 minutes or until both sides are golden brown and crispy. Remove from the pan and repeat with the remaining half of the oil and hash browns. Skip to step 12 if you cooked your hash browns on the stovetop.
• OVEN: Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper. Form potato mixture into 3-inch wide by 1/4-inch thick patties and brush each side with half of the oil (1 ½ Tbsp (22 ml) // amount as original recipe is written). Use additional baking sheets if making a larger batch. Bake on the center rack for 13-15 minutes on the first side, flip, and bake 7-10 minutes on the second side, or until both sides are golden brown and crispy.
• Best when fresh. Leftovers will keep in the refrigerator for 3-4 days. Optionally, serve with ketchup, vegan sausage, vegan scrambled eggs, perfect fried eggs, frittata, and/or a vegan omelette.
• FREEZE: proceed through step 7, form into 1/4-inch thick patties, and then place in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer to a sealed container, and when ready to cook, proceed with step 9 (stovetop method) or step 11 (oven method).

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

OVEN HASH BROWNS

Steps:

• Preheat an oven to 450 degrees Fahrenheit.
• Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches, then soak them for 2 minutes.
• Drain the grated potatoes into a strainer, and squeeze fistfulls to remove as much liquid as possible. Place the potatoes in a bowl and stir with the olive oil, kosher salt, garlic powder and ground black pepper.
• Line a baking sheet with parchment paper or brush it with olive oil. Add potatoes in single layer. Cook for 25 to 30 minutes without stirring until browned and crispy on the bottom and cooked through (the exact timing depends on your oven). Scoop off of the sheet with a spatula and serve.

HASH BROWNS IN OVEN (CRISPY AND CHEESY!)

Steps:

• Preheat your oven to 400 degrees.
• Cover a sheet pan with foil and spray down with nonstick cooking spray, like Pam.
• In a bowl, add your frozen hash browns, shredded cheese, onions and seasoning. Toss with tongs to mix. Now add olive oil to mixture and mix well, trying to spread olive oil through the mixture. Lastly, add melted butter and mix again.
• Dump cheesy hash browns on foiled lined baking sheet and spread out to an even layer.
• Bake in the oven for 28 minutes for crispy edges and finished hash browns.
• Serve with Bacon and Eggs (both done in oven too!)

SHEET PAN HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
• Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
• Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

CRISPY OVEN BAKED HASH BROWNS RECIPE - (4/5)

Steps:

• Start by preheating your oven to 375° F. Line your sheet tray with enough parchment paper to cover the top of the tray. Spread the hash browns out on the tray. Make sure there is a pretty even layer of hash browns, so they all cook evenly. Pour the olive oil over the hash browns, and sprinkle the salt and pepper over the top. Get in there with your hands and mix the hash browns, ensuring that you get some of the oil and salt and pepper to coat those potatoes. Place the tray in the preheated oven and cook for 15 minutes. After 15 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy. When you are ready to serve, simply slide the hash browns off the parchment paper onto your plate or bowl, and dig right in. Crispy, and tender, these baked hash browns satisfied everyone at the dinner table, and I will make these again. Have you tried baking hash browns before? Do you prefer the skillet or the baking method?

OVEN CRISPY HASHBROWNS

Steps:

• 1. Preheat oven to 400 F.
• 2. Line a 1 sheet pan with parchment paper and spray paper generously with butter flavored cooking spray.
• 3. Place hash browns in a large bowl, gently press hashbrowns dry with paper towel. Do not mash or squeeze as they will mush together.
• 4. Toss the hash browns with salt, pepper and canola oil until evenly distributed
• 5. Spread the hashbrowns very thinly and evenly over the parchment lined pan.
• 6. Bake in preheated oven on the bottom rack for about 15 minutes, then flip them and bake for another 15 minutes or until desired crispness.
• 7. Breakfast is served!