Made with just a few ingredients, these cheesy sheet pan hash browns are crisp on the outside and tender inside. They’re made from scratch, packed with flavor, and ideal for feeding a crowd or prepping ahead for busy mornings.
With only six core ingredients, these baked sheet pan hash browns are an easy, crowd-pleasing breakfast or side dish—kids love them, and they reheat beautifully for weekday breakfasts.
Why You’ll Love This Recipe
- Great make-ahead option — stores well in the fridge and reheats crisp, making weekday mornings easier.
- Simple preparation — the most time-consuming part is squeezing out the potato moisture; the oven does the rest.
- Highly customizable — swap cheeses, add bell peppers, bacon, or fresh herbs to suit your taste.
Ingredients You’ll Need
- Russet potatoes — grated, skin left on if desired; scrub first. If using frozen pre-shredded potatoes, thaw and squeeze out excess water.
- Kosher salt.
- Onion — about half an onion, diced for added flavor.
- Garlic powder — for a mild savory note.
- Shredded cheese — use your favorite; a cheddar blend works well.
- Melted butter — I use unsalted and adjust salt separately.
- Oil — olive oil or a neutral oil of choice.
- Oil spray or parchment — to grease or line the sheet pan.
How To Make Sheet Pan Hash Browns
- Scrub potatoes well, pat dry for grip, and shred using a grater or food processor attachment.
- Place shredded potatoes in cold water and soak for 10–15 minutes to remove excess starch.
- Preheat the oven to 400°F.
- Drain and rinse the potatoes in a colander. Squeeze out as much water as possible by handfuls, then transfer to a large tea towel and wring dry. Finish by blotting with paper towels to remove remaining moisture.
- In a large bowl, combine the thoroughly dried potatoes, kosher salt, diced onion, garlic powder, shredded cheese, melted butter, and oil. Mix until evenly combined.
- Grease a sheet pan liberally or line with parchment. Spread the hash brown mixture evenly and press it flat.
- Bake 40–50 minutes, until golden brown at the edges. For extra cheesiness, sprinkle additional shredded cheese on top during the last 5–10 minutes.
- Allow to cool about 5 minutes, then cut into squares or rectangles and serve.
Recipe Variations
- Stir in chopped cooked bacon for smoky flavor.
- Add diced bell peppers for color and sweetness.
- Try different cheeses such as Parmesan, Colby Jack, or a Mexican blend.
- Mix in crushed red pepper flakes for heat.
- Season with dried herbs like basil, thyme, or rosemary for an herby twist.
Tips and Notes
- Do not skip soaking and thoroughly drying the potatoes — removing starch and moisture is key to crispiness.
- Fresh-shredded cheese from a block melts better than pre-shredded varieties. Shred and freeze when on sale for convenience.
- Store leftovers in an airtight container after cutting into squares; refrigerate up to 4 days. Ensure pieces are cool before storing to prevent condensation and sogginess.
- Reheat in an air fryer at 350°F for about 5 minutes or until hot and crisp. Reheating in the oven also works well.
Serving Suggestions
These sheet pan hash browns pair well with many dishes and can be served for breakfast, lunch, or dinner.
Breakfast
Serve alongside eggs, bacon, pancakes, or other morning favorites for a hearty start to the day.
Lunch/Dinner
Use them as a versatile side in place of fries — great with burgers, chicken, pork, or steak.
Recipe
Sheet Pan Hash Browns
Crispy on the edges, tender inside, and loaded with cheesy flavor — perfect for feeding a crowd or prepping ahead.
5 from 27 votes
Prep Time: 30
Cook Time: 40
Total Time: 1 10
Servings: 6 servings
Equipment
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Sheet Pan
Ingredients
- 2 pounds russet potatoes
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ onion, diced
- 1½ cup shredded cheese
- 2 tablespoons melted butter
- 2 tablespoon oil
- oil spray
Instructions
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Scrub, dry, and shred the potatoes using a grater or food processor attachment.
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Soak shredded potatoes in cold water for 10–15 minutes to remove starch.
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Preheat oven to 400°F.
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Drain and rinse potatoes, then squeeze and wring out as much water as possible. Pat dry with paper towels.
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Combine dried potatoes, salt, onion, cheese, melted butter, and oil in a large bowl; mix until cohesive.
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Grease or line a sheet pan and spread the mixture evenly and flat.
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Bake 40–50 minutes until golden. Add extra cheese in the last 5–10 minutes if desired.
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Cool 5 minutes, then cut into squares or rectangles and serve.
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 29g | Protein: 10g | Fat: 15g
Course: Sheet Pan + Oven
Cuisine: American
Author: Carmy
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Find more from the author on Instagram: @onepotonlyrecipes and on Pinterest: One Pot Only.