Baked Hash Browns for a Crowd

If you ask me, hash browns are the real MVP of any breakfast spread.

This crowd-pleasing recipe takes frozen hash browns and turns them into a crispy, cheesy side dish that feeds a hungry group. Shredded cheddar and a hint of smoked paprika give them a savory kick that keeps people coming back for seconds.

They’re baked with butter and olive oil until the edges get golden and crunchy. A couple of eggs bind everything together while garlic and onion powder add just enough flavor without getting fancy.

It’s a no-fuss dish that works for weekend brunch or holiday mornings when you need to feed a bunch of people without spending all day in the kitchen.

What Kind of Hash Browns Should I Use?

For this recipe, you’ll want to grab a bag of frozen shredded hash browns from the freezer section – they’re convenient and work perfectly for feeding a crowd. You can use either the plain shredded variety or the Southern-style kind, both will give you great results. Make sure to thaw them completely before cooking and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels. This step is really important because it helps your hash browns get crispy on the outside instead of turning out soggy.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options:

• Hash browns: You can use frozen shredded hash browns, refrigerated hash browns, or even make your own by grating fresh potatoes. If using fresh potatoes, rinse them well and squeeze out excess moisture with a clean kitchen towel before using.
• Cheddar cheese: Feel free to switch things up with Monterey Jack, Colby, or a Mexican cheese blend. You can also use a combination of cheeses – try half cheddar and half mozzarella for a milder taste.
• Butter and olive oil: If you’re short on butter, you can use all olive oil (about 6 tablespoons total). Alternatively, use vegetable oil or even bacon grease for extra flavor.
• Eggs: The eggs help bind everything together, so it’s best to keep them in the recipe. However, if you need an egg-free version, try using 2 tablespoons of melted butter or sour cream as a binder instead.
• Seasonings: Don’t have garlic or onion powder? You can use fresh minced garlic (1 clove) and finely diced onion (2 tablespoons) instead. Just sauté them briefly before mixing with the hash browns.

Watch Out for These Mistakes While Baking

The biggest mistake when making hash browns for a crowd is not squeezing out excess moisture from the potatoes, which leads to steaming instead of crisping – press them firmly with paper towels or a clean kitchen towel before mixing with the other ingredients. Many people also make the error of overcrowding the pan or piling the hash browns too thick, so spread them in an even layer no more than half an inch deep to ensure they get crispy all over. Don’t skip preheating your oven fully to 400°F, as starting with a hot oven is what creates that golden, crunchy exterior we all love. Finally, resist the urge to flip or stir the hash browns too early – let them bake undisturbed for at least 25 minutes so a proper crust can form on the bottom before you give them a gentle toss.

What to Serve With Hash Browns?

Hash browns are perfect for breakfast or brunch and pair well with just about any classic morning foods. I love serving them alongside scrambled or fried eggs, crispy bacon or sausage links, and some fresh fruit to balance out the richness. If you’re feeding a crowd for brunch, consider adding some pancakes or French toast to the spread, along with a simple green salad with a light vinaigrette. You could also serve these hash browns as a side for dinner with grilled chicken, steak, or pork chops for a hearty comfort meal.

Storage Instructions

Store: Leftover hash browns keep well in an airtight container in the fridge for about 3-4 days. They’re great to have on hand for quick breakfasts throughout the week, and honestly, they still taste pretty good even after a few days.

Freeze: You can freeze cooked hash browns for up to 2 months. Let them cool completely, then store them in a freezer-safe container with parchment paper between layers so they don’t stick together. This is perfect if you want to make a double batch for later.

Reheat: The best way to bring these back to life is in a skillet with a little butter or oil over medium heat until they’re crispy again. You can also use the oven at 375°F for about 10-15 minutes, or the microwave if you’re in a hurry, though they won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 45-55 g
• Fat: 110-125 g
• Carbohydrates: 175-195 g

Ingredients

• 30 oz frozen hash browns (I use Ore-Ida shredded for the best crispy edges)
• 2 cups cheddar cheese (freshly shredded for better melting and texture)
• 4 tbsp butter (I like Kerrygold unsalted for a richer flavor)
• 3 tbsp olive oil
• 2 eggs
• 1 tsp salt
• 0.75 tsp garlic powder
• 0.25 tsp onion powder
• 0.5 tsp smoked paprika

Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 400°F.

While it heats, line a 9×13 inch baking dish (or similar large baking sheet) with parchment paper.

This prevents sticking and makes cleanup easier.

Having your pan ready before mixing the hash browns keeps the mixture from sitting around and getting soggy.

Step 2: Mix the Seasonings and Egg Binder

• 2 eggs
• 1 tsp salt
• 0.75 tsp garlic powder
• 0.25 tsp onion powder
• 0.5 tsp smoked paprika

In a large mixing bowl, whisk together the eggs, salt, garlic powder, onion powder, and smoked paprika until well combined.

This creates a binder that helps the hash browns hold together and distributes the seasonings evenly throughout.

The egg acts as a glue when baked, giving you crispy edges with a slightly creamy interior.

Step 3: Combine Frozen Hash Browns, Cheese, and Fats

• 30 oz frozen hash browns
• 2 cups cheddar cheese
• 4 tbsp butter
• 3 tbsp olive oil
• egg and seasoning mixture from Step 2

Add the frozen hash browns and freshly shredded cheddar cheese directly to the egg mixture—no need to thaw the potatoes first, as they’ll cook evenly while frozen.

Pour in the butter (melted is fine, or add in small pieces) and olive oil, then fold everything together gently but thoroughly until the potatoes are well coated.

I find using freshly shredded cheese rather than pre-shredded makes a big difference in how smoothly it melts and distributes, creating a more cohesive texture.

Step 4: Spread and Bake Until Golden and Crispy

• hash brown mixture from Step 3

Pour the entire mixture onto your prepared pan and spread it out evenly in a single layer, pressing gently with a spatula to create an even surface.

This ensures consistent cooking and maximum contact with the hot pan for browning.

Bake for 35-45 minutes at 400°F, until the top is golden brown and the edges are deeply browned and crispy.

Halfway through baking, I like to give the pan a gentle shake or stir the edges toward the center to promote even browning—this takes just 30 seconds and makes a noticeable difference in texture.

Step 5: Cool Slightly and Serve

Remove from the oven and let the hash browns cool for 3-5 minutes before serving.

This brief resting period allows them to set slightly so they hold together better when plated.

Cut into squares or scoop onto serving plates while still warm so the cheese remains soft and creamy.

Baked Hash Browns for a Crowd

Delicious Baked Hash Browns for a Crowd recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 8 servings

Calories: 2000

Ingredients Method

Ingredients

  

• 30 oz frozen hash browns (I use Ore-Ida shredded for the best crispy edges)
• 2 cups cheddar cheese (freshly shredded for better melting and texture)
• 4 tbsp butter (I like Kerrygold unsalted for a richer flavor)
• 3 tbsp olive oil
• 2 eggs
• 1 tsp salt
• 0.75 tsp garlic powder
• 0.25 tsp onion powder
• 0.5 tsp smoked paprika

Method

 

1. Preheat your oven to 400°F. While it heats, line a 9x13 inch baking dish (or similar large baking sheet) with parchment paper. This prevents sticking and makes cleanup easier. Having your pan ready before mixing the hash browns keeps the mixture from sitting around and getting soggy.
2. In a large mixing bowl, whisk together the eggs, salt, garlic powder, onion powder, and smoked paprika until well combined. This creates a binder that helps the hash browns hold together and distributes the seasonings evenly throughout. The egg acts as a glue when baked, giving you crispy edges with a slightly creamy interior.
3. Add the frozen hash browns and freshly shredded cheddar cheese directly to the egg mixture—no need to thaw the potatoes first, as they'll cook evenly while frozen. Pour in the butter (melted is fine, or add in small pieces) and olive oil, then fold everything together gently but thoroughly until the potatoes are well coated. I find using freshly shredded cheese rather than pre-shredded makes a big difference in how smoothly it melts and distributes, creating a more cohesive texture.
4. Pour the entire mixture onto your prepared pan and spread it out evenly in a single layer, pressing gently with a spatula to create an even surface. This ensures consistent cooking and maximum contact with the hot pan for browning. Bake for 35-45 minutes at 400°F, until the top is golden brown and the edges are deeply browned and crispy. Halfway through baking, I like to give the pan a gentle shake or stir the edges toward the center to promote even browning—this takes just 30 seconds and makes a noticeable difference in texture.
5. Remove from the oven and let the hash browns cool for 3-5 minutes before serving. This brief resting period allows them to set slightly so they hold together better when plated. Cut into squares or scoop onto serving plates while still warm so the cheese remains soft and creamy.