Sheet Pan Hashbrowns
Have you ever found yourself struggling to make perfectly crispy hashbrowns on the stovetop, only to end up with an unevenly cooked, sometimes burnt mess? You’re not alone! Many of us have faced the same challenge, but fear not—there’s a simple and foolproof solution. Enter: Sheet Pan Hashbrowns. This method transforms your favorite frozen shredded potatoes into golden, crispy perfection with minimal effort. And yes, cheese is part of the equation!
Why You’ll Love This Recipe
Sheet Pan Hashbrowns are a game-changer. Not only do they promise consistent results every time, but they also free you from stovetop babysitting. The addition of cheese elevates the flavor, making this dish a crowd-pleaser at breakfast, brunch, or any time you’re craving something savory and satisfying.
Kitchen Equipment You’ll Need
- Medium mixing bowl
- Rimmed baking sheet
- Aluminum foil
- Oven
Ingredients
- 1 (16 oz) bag frozen hash browns
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1 large egg, beaten
- 1 cup cheddar cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Preheat your oven to 400°F.
- In a medium bowl, mix together the hash browns, olive oil, and garlic powder. Season with salt and pepper, then add the beaten egg and grated cheddar cheese. Toss everything together until well combined.
- Line a rimmed baking sheet with aluminum foil and spread the hash brown mixture into an even layer.
- Bake in the preheated oven for about 30 minutes, or until the hashbrowns are crispy and golden brown.
- Remove from the oven and enjoy your delicious sheet pan hashbrowns!
Tips for Success
Ensure your hash browns are spread out in an even layer on the baking sheet for uniform cooking. If you prefer extra crispy edges, don’t be afraid to let them bake a little longer—just keep an eye on them to avoid burning.
Additional Tips and Variations
Feel free to customize your hashbrowns with additional ingredients like chopped onions, bell peppers, or even crumbled bacon for an extra flavor boost. You can also try using different cheeses, such as Monterey Jack or pepper jack, for a unique twist.
Nutritional Highlights (Per Serving)
Calories: 250, Protein: 8g, Carbohydrates: 20g, Fat: 16g, Fiber: 2g
Frequently Asked Questions (FAQ)
Can I use fresh potatoes instead of frozen?
Yes, you can shred fresh potatoes, but be sure to squeeze out excess moisture with a clean kitchen towel before using them in the recipe.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain crispiness.
Can I make this recipe vegan?
Certainly! Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use a vegan cheese alternative.
Conclusion
These Sheet Pan Hashbrowns are a simple yet satisfying dish that guarantees crispy, cheesy goodness without the hassle of stovetop cooking. I invite you to give this recipe a try and experience the ease and deliciousness for yourself. Don’t forget to share your creations and any creative variations you try. Happy cooking!
