Sheet Pan Hash Browns are the easy solution to satisfy your hash brown cravings. I am a big fan of breakfast potatoes but do not enjoy how long they take to make on the stove and how messy they can be. These Sheet Pan Hash Browns are the perfect solution to this problem. Shred potatoes into a container of water (check the Pro Tip), season, bake, and top however you’d like. If you want to double this recipe use two sheet trays as they cooking time will increase if you only use one.

Serves 6

Prep Time 10 min

Cook Time 45 min

Ingredients:
2-3 lbs russet potatoes, peeled
olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Veggie Topping:
1 green bell pepper, diced
1 fresno chili, diced
1 shallot, finely diced

Ham & Cheese Topping:
1 green bell pepper, diced
1 fresno chili, diced
1 shallot, finely diced

Directions:

1. Preheat the oven to 400°F/204°C. Coat sheet pan lined with parchment paper with a thin layer of olive oil.

2. Shred the potatoes, immediately placing them into a medium size bowl filled with cold water.

3. Grabbing a handful of shredded potatoes at a time, squeeze all of the excess liquid out and spread the potato mixture evenly over the baking sheet. Remove any excess water by pressing with a kitchen towel. Season with salt and pepper and a drizzle of olive oil.

4. Place in the oven and bake for approximately 15 minutes, then reduce the heat to 375°F/190°C and cook for an additional 30 minutes (place the Croissant French Toast in the oven at this time, too!). Rotate the sheet pan halfway through. When hash browns are golden and crispy, remove from the pan and serve. Add toppings if desired.

Ham & Cheese Topping: During the last five minutes of cooking, add 1/2 cup diced ham and 1/2 cup shredded medium cheddar cheese.

Veggie Topping: Sautée one green bell pepper, one Fresno chili, and a finely diced shallot in olive oil until softened. Sprinkle over plated hash browns.

Pro Tip: You can skip placing the shredded potatoes into cold water in Step 2, but the potatoes will oxidize and turn a greyish-brown due to the starches being exposed to the air. They are still edible, just not as appealing; to avoid this, place them in the water until time to use.

CHRISTMAS BRUNCH:

Recipes:
1. Christmas Morning Spritz
2. Sheet Pan Hash Browns
3. Croissant French Toast
4. Winter Fruit Salad