Best 5 Oven Crispy Hashbrowns Recipes

HASH BROWNS IN OVEN (CRISPY AND CHEESY!)

Steps:

• Preheat your oven to 400 degrees.
• Cover a sheet pan with foil and spray down with nonstick cooking spray, like Pam.
• In a bowl, add your frozen hash browns, shredded cheese, onions and seasoning. Toss with tongs to mix. Now add olive oil to mixture and mix well, trying to spread olive oil through the mixture. Lastly, add melted butter and mix again.
• Dump cheesy hash browns on foiled lined baking sheet and spread out to an even layer.
• Bake in the oven for 28 minutes for crispy edges and finished hash browns.
• Serve with Bacon and Eggs (both done in oven too!)

CRISPY OVEN BAKED HASH BROWNS RECIPE - (4/5)

Steps:

• Start by preheating your oven to 375° F. Line your sheet tray with enough parchment paper to cover the top of the tray. Spread the hash browns out on the tray. Make sure there is a pretty even layer of hash browns, so they all cook evenly. Pour the olive oil over the hash browns, and sprinkle the salt and pepper over the top. Get in there with your hands and mix the hash browns, ensuring that you get some of the oil and salt and pepper to coat those potatoes. Place the tray in the preheated oven and cook for 15 minutes. After 15 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy. When you are ready to serve, simply slide the hash browns off the parchment paper onto your plate or bowl, and dig right in. Crispy, and tender, these baked hash browns satisfied everyone at the dinner table, and I will make these again. Have you tried baking hash browns before? Do you prefer the skillet or the baking method?

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

CRISPY HASHBROWNS

Steps:

• Heat the oil and butter on a griddle over medium-high heat until the butter is melted. Add the shredded potatoes and pack them down tightly into a patty. Cover and cook just until the perimeters start to get golden, about 5 minutes. Use a spatula to press the top down. Season with salt and pepper and flip. Cook, uncovered, until the bottom is golden and crispy, another 3 to 5 minutes.

OVEN CRISPY HASHBROWNS

Steps:

• 1. Preheat oven to 400 F.
• 2. Line a 1 sheet pan with parchment paper and spray paper generously with butter flavored cooking spray.
• 3. Place hash browns in a large bowl, gently press hashbrowns dry with paper towel. Do not mash or squeeze as they will mush together.
• 4. Toss the hash browns with salt, pepper and canola oil until evenly distributed
• 5. Spread the hashbrowns very thinly and evenly over the parchment lined pan.
• 6. Bake in preheated oven on the bottom rack for about 15 minutes, then flip them and bake for another 15 minutes or until desired crispness.
• 7. Breakfast is served!