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Last Updated February 1st, 2022 at 10:24 pm by Lisa
Crispy Oven Hash Browns are baked in muffin tins using frozen or real potatoes. This is the easy way to make perfect hash browns without spending time at the stove.
Skip the traditional cooking method of frying in a large skillet altogether. Both sides and the bottom have a crispy exterior. And no messy stovetop to clean.
One of my most popular brunch recipes, crispy hashbrowns are the perfect side dish for breakfast, brunch, or lazy holiday weekends.
A great recipe that will quickly become a family favorite. Golden brown edges and soft centers are what we crave. Serve hot out of the oven with eggs, pancakes, breakfast sausage, and crispy bacon for an amazing breakfast...
PinWhy This Recipe Works
- Making hash brownsfor breakfast can take a lot of time. These bake in the oven, you can do other things...these save you time.
- These are much easier than making them on the stovetop with all that oil and extra calories.
- No messy oil splatters on your stove!
- Use real potatoes or grab a family-sized bag of pre shredded potatoes and the rest of the ingredients for this simple recipe.
- Simply bake in your oven, and you're done.
- Homemade hash browns have simple ingredients you can keep on hand.
- Being able to MAKE THEM AHEAD...is a BIG help for parties and entertaining.
- You can prep the night before a bridal shower party or special occasion like Mother's Day and you are ready to go in the morning.
- You will LOVE the fast clean up in the muffin tins. Spray them well, and clean up is a breeze.
- Something so fun about individual servings for breakfast and brunch, to fill your plate and go back for 2nd's (or 3rds). And little kids will love holding them.
- The oven does all the work for you, and creates spontaneous golden crispy edges!
PinHow To Make Hash Browns
- 20-ouncebag frozen hash brown potatoes (or real potatoes)
- 1cupsliced green onions (optional)
- ½cupKraft grated parmesan cheeseor real grated parmesan cheese
- 1teaspoonsea salt
- ½teaspooncracked pepper
- 2tablespoonsolive oil (or swap vegetable oil)
- Defrost the potatoes overnight in the fridge. This is a key step! If you forget, simply place the frozen bag of shredded potatoes into a bowl of cold water.
- Spray your non-stick muffin tins with coconut oil non-stick spray.
- Press potatoes really dry, this helps them crisp and avoids soggy hash browns. You can use a salad spinner to dry them, clean kitchen dish towels, paper towels, or a piece of cheese cloth. Squeeze to remove all the excess liquid. Dry them really well so you don't see much moisture. Again, the key to this recipe is you don't want much liquid in them.
- Once defrosted and dry, transfer the potatoes into a large bowl, and add green onions, parmesan cheese, sea salt, cracked pepper, and olive oil. Stir until well combined.
- Scoop into well-sprayed muffin tin, distribute all the potato mixture in each muffin cup in an even layer, and press down just a little bit, this helps them form their shape and bake.
- Bake 45 minutes at 400 degrees until crispy.
PinWhat Types Of Potatoes Can I Use For Hash Browns?
Shredded Potatoes - You can use fresh white potatoes or frozen hash brown potatoes available in any of your local grocery stores. You really want starchy fresh potatoes, varieties like Russet or Idaho.
The Simply Potatoes Shredded Hash Browns (brand) are dry out of the package saving a step. You will find these in the egg section of your store, and they are unfrozen. This recipe is not sponsored by Simply Potatoes, I just really like their products. Ore-Ida Shredded Hash Brown Potatoes are another popular brand of breakfast potatoes.
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PRO TIP: Frozen shredded potatoes need all the ice and water removed so they crisp up when baking.
Green Onions - These are optional, you can leave the green onions out and swap in onion powder if you like. The onions will darken due to the oven heat. They taste great but don't look so pretty. You could also add ½ teaspoon garlic powder to boost flavor.
Parmesan Cheese - A great addition, but you could substitute grated Romano or any cheese you like. Readers have left comments they love cheddar cheese and other cheese blends.
Sea Salt & Black Pepper - Simple seasoning for any good recipe.
Olive Oil - Crisps the potato edges, you can swap in vegetable oil.
How To Store and Reheat
Store leftovers in the fridge in a sealed container and reheat in the microwave. These make great on-the-go breakfast items for busy mornings and can be served with dinner too. How good would these be with grilled steaks? Put leftover hash browns into a freezer-safe container.
Bring them to room temperature and reheat them in the microwave or in the oven on a baking sheet lined with parchment paper.
Air Fryer Hash Browns
Reheat your hash brown breakfast potatoes in your air fryer. To get them hot and crispy justpreheat your air fryer to 370 degrees. Add the potatoes to the air fryer basket, and reheat for 3-5 minutes or until heated through.
PinHow To Make Hash Browns Ahead
The easiest way is to prep ahead. With minimal effort, you can serve homemade hash browns on the day of your party or Christmas morning.
Step 1: Fill the muffin tin to the top with the hash brown potato mixture, press with a spoon spatula to level the night before, and cover with plastic wrap. Keep in the fridge overnight.
Step 2: When you are ready to bake, remove the plastic wrap, pop in the oven to bake and bake 45-60 minutes at 400 degrees until crispy brown.
PinReader Comments
This easy side dish got so popular on social media the first time I shared this blog post. It quickly became a reader favorite, and so many of you left a five star rating and rave reviews. thank you! I hope it will become one of your favorite side dishes for breakfast.
"Made these for Mother’s Day brunch. I loved how easy they were to prepare, and loved that I was able to assemble them the night before. So simple and so delicious!!!"
"New fav for everyone! They came out nice and crunchy on the outside and perfect on the inside. I added extra parmesan cheese and scallions with shredded mozzarella on top. Froze the leftovers. Will be making again!"
"Delicious and easy. Nice as a side dish with steak and topped with sour cream."
"We loved these! Used canola oil spray, tipped muffin pan over to release & no problem!"
"Turned out great, used olive oil spritzer in the muffin tin before packing in the potato mixture, really yummy!"
"Thank you I never can make hash browns that are worth eating. You made this lady of seventy-two very happy.. this recipe is easy to follow..you can use your imagination adding ingredients.. and it always is a success.. thank you, Lisa..."
Hash Brown FAQ
How To Get Crispy Hash Browns?
1. Peel and shred the potatoes using a food processor or box grater.
2. Place into cool water right away as you grate them, so they don't turn brown.
3. Soak the shredded potatoes for at least 15 minutes, or overnight is even better. The water pulls out the extra potato starch from the potatoes to help you get those crisp brown sides.
edges you are craving!
4. Dry the potatoes in either a salad spinner or in a bowl with clean towels or paper towels. Removing the moisture helps to crisp the potatoes as they bake.
What Potatoes Can I Use For Hash Browns?
1. You can use fresh potatoes or frozen hash browns from the grocery store. The Simply Potatoes Shredded Hash Browns (brand) are dry out of the package saving a step. Frozen pre-shredded potatoes need all the water removed so they crisp when baking.
2. Or use a starchy potato variety like Russet Potatoes. You can use regular grated potatoes, again, just be sure to grate, soak in water well and dry them very well to ensure they crisp.
How To Use Russet Potatoes To Get Crispy Hash Browns
1. Peel each larger size raw potato (Yukon), then shred using a food processor or the large side of a box grater.
2. Place into a bowl filled with a large amount of water right away as you grate them, so they don't turn brown.
3. Soak the shredded potatoes in cool water for at least 15 minutes, or overnight is even better. The water pulls out the excess starch from the starchy potatoes and helps you get those crispy edges you are craving!
4. Dry the potatoes in either a salad spinner or in a bowl with clean towels or paper towels. Removing the excess water and moisture helps to crisp the potatoes.
More Potato Recipes
Make-Ahead Mashed Potatoes are creamy smooth, buttery, fluffy, and melt in your mouth. I am sharing several ways to reheat and keep them warm for dinner or theholidayslikeThanksgiving. I am sharing all my secrets and tips including how to use a potato ricer for buttery smooth potatoes.
For the ultimate in comfort food dinner side dish, bake up a sheet pan of Smashed Potatoes. These get crispy edges and have soft centers.
Southern Sweet Potato Casserole has a crunchy pecan topping which takes these sweet potatoes over the top.
Tater Tot Casserole an easy breakfast recipe that takes 15 minutes to prep and bakes up to brown bubbly goodness in just 50 minutes.
- Make-Ahead Mashed Potatoes
- Crispy Smashed Potatoes
- Sweet Potato Casserole (Ruth's Chris Recipe)
- Tater Tot Breakfast Casserole
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Baked Hash Brown Recipe
Crispy Oven Hash Browns are baked in muffin tins using frozen or real potatoes. This is the easy way to make perfect hash browns without spending time at the stove.
Skip the traditional cooking method of frying in a large skillet altogether. Both sides and the bottom of each one have a crispy exterior. And no messy stovetop to clean.
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Servings 12
Calories 80kcal
Author Lisa Hatfield
Ingredients
- 20 ounce bag hash brown potatoes
- 1 cup sliced green onions (optional)
- ½ cup Kraft grated parmesan cheese or real grated parmesan cheese
- 1 teaspoon kosher sea salt
- ½ teaspoon cracked sepepper
- 2 tablespoons olive oil
US Customary - Metric
Instructions
Defrost the potatoes overnight in the fridge. This is a key step! If you forget, simply place the frozen bag of shredded potatoes into a bowl of cold water.
Spray your non-stick muffin tins with coconut oil non-stick spray.
Press potatoes really dry, this helps them crisp and avoids soggy hash browns. You can use a salad spinner to dry them, clean kitchen dish towels, paper towels, or a piece of cheese cloth. Squeeze to remove all the excess liquid. Dry them really well so you don't see much moisture. Again, the key to this recipe is you don't want much liquid in them.
Once defrosted and dry, transfer the potatoes into a large bowl, and add green onions, parmesan cheese, sea salt, cracked pepper, and olive oil. Stir until well combined.
Scoop into well-sprayed muffin tin, and distribute the potato mixture in each in an even layer. Press down just a little bit, this helps them form their shape and bake.
Bake 45 minutes at 400 degrees until crispy.
Store leftovers (if any!) in the fridge and reheat in the microwave. These make a great on the go breakfast for school or work and can be served with dinner too!
Notes
How To Make Hash Browns Ahead
The easiest way is to prep ahead. With minimal effort, you can serve homemade hash browns on the day of your party or Christmas morning.
Step 1: Fill the muffin tin to the top with the hash brown potato mixture, press with a spoon spatula to level the night before, and cover with plastic wrap. Keep in the fridge overnight.
Step 2: When you are ready to bake, remove the plastic wrap, pop in the oven to bake and bake 45-60 minutes at 400 degrees until crispy brown.
How To Store and Reheat
Store leftovers in the fridge in a sealed container and reheat in the microwave. These make great on-the-go breakfast items for busy mornings and can be served with dinner too. How good would these be with grilled steaks? Put leftover hash browns into a freezer-safe container.
Bring them to room temperature and reheat them in the microwave or in the oven on a baking sheet lined with parchment paper.
Air Fryer Hash Browns
Reheat your hash brown breakfast potatoes in your air fryer. To get them hot and crispy justpreheat your air fryer to 370 degrees. Add the potatoes to the air fryer basket, and reheat for 3-5 minutes or until heated through.
What Types Of Potatoes Can I Use For Hash Browns?
Shredded Potatoes - You can use fresh white potatoes or frozen hash brown potatoes available in any of your local grocery stores. You really want starchy fresh potatoes, varieties like Russet or Idaho.
The Simply Potatoes Shredded Hash Browns (brand) are dry out of the package saving a step. You will find these in the egg section of your store, and they are unfrozen. This recipe is not sponsored by Simply Potatoes, I just really like their products. Ore-Ida Shredded Hash Brown Potatoes are another popular brand of breakfast potatoes.
PRO TIP: Frozen shredded potatoes need all the ice and water removed so they crisp up when baking.
Green Onions - These are optional, you can leave the green onions out and swap in onion powder if you like. The onions will darken due to the oven heat. They taste great but don't look so pretty. You could also add ½ teaspoon garlic powder to boost flavor.
Parmesan Cheese - A great addition, but you could substitute grated Romano or any cheese you like. Readers have left comments they love cheddar cheese and other cheese blends.
Sea Salt & Black Pepper - Simple seasoning for any good recipe.
Olive Oil - Crisps the potato edges, you can swap in vegetable oil.
How To Use Russet Potatoes To Get Crispy Hash Browns
1. Peel each larger size raw potato (Yukon), then shred using a food processor or the large side of a box grater.
2. Place into a bowl filled with a large amount of water right away as you grate them, so they don't turn brown.
3. Soak the shredded potatoes in cool water for at least 15 minutes, or overnight is even better. The water pulls out the excess starch from the starchy potatoes and helps you get those crispy edges you are craving!
4. Dry the potatoes in either a salad spinner or in a bowl with clean towels or paper towels. Removing the excess water and moisture helps to crisp the potatoes.
Nutrition
Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 269mg | Potassium: 162mg | Vitamin A: 120IU | Vitamin C: 5.4mg | Calcium: 57mg | Iron: 0.6mg
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