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Crispy Sheet Pan Hash Browns

Crispy sheet pan hash browns bake in an even layer until golden and crisp, with no frying required. Grated russet potatoes get extra-crispy edges when they’re rinsed and squeezed very dry before baking.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled
  • 0.25 cup neutral oil divided
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Lightly grease an 18x13-inch rimmed baking sheet with 1 tablespoon of the oil.
  3. Coarsely grate the potatoes.
  4. Rinse them in cold water.
  5. Squeeze them very dry in a clean kitchen towel.
  6. Toss the potatoes with the remaining 3 tablespoons oil, the salt, and pepper.
  7. Spread them in an even layer on the prepared baking sheet.
  8. Bake for 20 to 25 minutes, until the underside is golden and crisp.
  9. Turn the potatoes in sections with a spatula.
  10. Spread them out again.
  11. Bake for 15 to 20 minutes more, until crisp and golden throughout.
  12. Let rest on the pan for 5 minutes before serving.

Notes

For the crispiest results, squeeze the grated potatoes very dry before seasoning. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Avocado oil can replace the neutral oil if preferred.