Best Oven Hash Browns From Scratch Recipes

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!)

CHEESY HASH BROWN BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. , Bake, uncovered, until bubbly and cheese is melted, 40-45 minutes. Let stand 5 minutes before serving.

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

OVEN HASH BROWNS FROM SCRATCH

Steps:

• Peel potatoes and cut into small cubes of equal sizes (1/2 inch or less). Place in a pot, cover with about 2 inches of water, add salt, and cook on medium-high heat for 5 minutes, or until just tender enough to be easily pricked with a fork, but not so soft they crumble. Drain well in a colander.
• Transfer potatoes to a rimmed baking sheet, drizzle with 4 tablespoons of the oil, and toss with your hands until all of the potatoes are coated. (Use remaining oil, if necessary). Spread potatoes evenly over baking sheet, and sprinkle with salt.
• Bake at 425F for 30 minutes, turning them with a spatula every 10 minutes. (Watch after 15 minutes of cooking, and remove them if they are golden brown all over and soft when pierced with a fork, if not continue baking). Serve hot.

HASHED BROWNS

Steps:

• Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.

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.

OVEN BAKED HASH BROWNS HOMEMADE

Steps:

• Place cubed potatoes and water in a microwaveable dish, cover and vent. Micro on high for 3 minutes Drain.
• Add olive oil and seasoning to potatoes.
• Place on greased pan. Bake at 400 for 20 to 25 minutes.
• Serve.