Oven-baked sheet pan hash browns
This method is ideal for making a large batch with minimal hands-on effort.
Prep the potatoes: Use either thawed shredded frozen hash browns or freshly grated potatoes. If using fresh potatoes, soak them in cold water for 10–15 minutes, then squeeze them dry with a clean kitchen towel to remove excess starch.
Mix ingredients: Combine the shredded potatoes with melted butter or oil and your choice of seasonings, such as salt, pepper, garlic powder, or paprika. For a chewier texture, you can add a binder like a beaten egg and some shredded cheese.
Bake: Spread the mixture in a single, even layer on a parchment paper-lined baking sheet. Bake at 400°F (200°C) for about 40–45 minutes, or until golden brown and crispy.
Air fryer hash browns
An air fryer uses circulating hot air to create crispy results with little to no oil.
Preheat: Set your air fryer to 370–400°F.
Combine and season: Mix thawed frozen shredded hash browns with a tablespoon of oil or a few sprays of cooking spray and your preferred seasonings. If using frozen hash brown patties, no extra oil is necessary.
Cook: Arrange the potatoes in an even layer in the air fryer basket. Cook for 10–25 minutes, depending on the hash brown style, shaking or flipping halfway through to ensure even browning.
Stove-top hash browns (oil-free)
For a small batch, a truly non-stick skillet can create a crispy crust without added oil.
Preheat skillet: Heat a non-stick skillet over medium heat for about a minute.
Add potatoes: Spread thawed or fresh shredded potatoes in an even layer on the pan. Season to taste.
Cook without stirring: Cook the hash browns undisturbed for 5–7 minutes, allowing a crust to form on the bottom.
Flip and finish: Use a spatula to flip the hash browns and cook for another 5–7 minutes, until the other side is golden and crispy.
Muffin tin hash brown cups
This method is perfect for portion control and creates evenly sized, crispy patties.
Prepare cups: Grease a muffin tin with cooking spray.
Fill and press: Combine shredded potatoes, cheese, and seasoning in a bowl. Divide the mixture among the muffin cups, pressing it down firmly.
Bake: Bake at 400°F (200°C) for 25–35 minutes, or until the edges are golden brown and crispy.
Release and serve: Let them cool slightly before running a knife around the edges to release the hash brown cups. |