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Oven Baked Hash Browns

Oven baked hash browns are shredded russet potatoes baked on a sheet pan until golden brown and crisp at the edges. Rinsing the shreds and squeezing them very dry helps them brown evenly in the oven.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled
  • 4 cups cold water for rinsing
  • 3 tbsp neutral oil divided
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 box grater
  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Coarsely shred the potatoes using the large holes of a box grater.
  3. Place the shreds in a bowl with the cold water and swish to rinse.
  4. Drain well and squeeze the potatoes very dry in a clean kitchen towel.
  5. Line an 18x13-inch rimmed baking sheet with parchment paper and brush it with 1 tablespoon of the oil.
  6. Toss the potatoes with the remaining 2 tablespoons oil, salt, and pepper.
  7. Spread the potatoes in an even layer on the prepared baking sheet and bake for 20 minutes.
  8. Turn the potatoes over in sections with a spatula and bake for 15 to 20 minutes more, until golden brown and crisp at the edges.

Notes

Squeeze the potatoes very dry for the best browning. Refrigerate leftovers for 3–4 days; freeze leftovers for up to 2 months. The recipe is naturally vegan, so no dietary swap is needed.