Sheet Pan Hash Browns From Scratch
These sheet pan hash browns from scratch will become your go-to for weekend brunches or weeknight breakfast for suppers. They're super simple, taste like a diner would serve, and have tons of flavor. Who knew homemade hash browns could be so simple!
Ingredients
- 2 large russet potatoes
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 Tbsp avocado oil or olive oil
Instructions
- First, rinse potatoes and bring a pot of water filled 3/4 of the way full to a boil over high heat.
- Second, once water is boiling add potatoes (with skins on) and cook uncovered for 20 minutes over medium heat.
- Third, once the potatoes are done use tongs to get them out of the water let cool for 5-10 minutes.
- Fourth, once slightly cooled peel potatoes and use a cheese grater to grate potatoes into hash browns.
- Fifth, preheat oven to 425
- Sixth, add grated potatoes, salt, pepper, and avocado/olive oil to a mixing bowl and stir until combined.
- Seventh, line a baking sheet with parchment paper or grease lightly with butter
- Eighth, spread the potato mixture evenly on a sheet pan and bake for 20-25 minutes, stirring halfway through.