Hash browns are one of those foods that everyone loves but nobody wants to babysit at the stove. Standing there flipping potatoes while they splatter oil everywhere isn’t my idea of a good time, especially before my morning coffee kicks in. I’d rather be setting the table or packing lunches for the kids.
That’s why I started making hash browns in the oven instead. You toss everything on a baking sheet, pop it in, and walk away. The oven does all the work while you get other things done. They come out crispy on the outside and tender on the inside, and cleanup is so much easier than scrubbing a greasy stovetop.
Feeding a crowd for brunch? This recipe is your friend. Need a simple weeknight side dish? Same. I make these at least twice a month because they’re that easy and that good.
Why You’ll Love These Oven Hash Browns
- Quick and easy – Ready in under 45 minutes with minimal prep work, making them perfect for busy mornings or when you need a simple side dish.
- Crispy and cheesy – Baking them in the oven gives you that golden, crispy texture on the outside while keeping them tender inside, and the melted cheese makes every bite satisfying.
- Simple ingredients – You probably already have everything you need in your kitchen, so no special shopping trip required.
- Feeds a crowd – This recipe makes enough to serve your whole family or a group of friends, and it’s way easier than standing over the stove flipping individual hash browns.
What Kind of Hash Browns Should I Use?
For this recipe, you can use either frozen shredded hash browns or refrigerated hash browns from the dairy section – both work great. If you’re using frozen, there’s no need to thaw them first, just toss them straight into your baking dish. Some people prefer the refrigerated kind because they tend to crisp up a bit better, but honestly, frozen hash browns are more budget-friendly and still give you that crispy, golden result you’re looking for. Just make sure to break up any clumps before spreading them in the pan so they cook evenly.
Options for Substitutions
This simple recipe works well with a few different ingredients you might already have:
- Hash browns: You can use frozen shredded hash browns or the cubed kind – both work great. If you’re feeling ambitious, grate fresh russet potatoes and squeeze out the excess moisture with a clean kitchen towel before using.
- Cheese: Cheddar is the classic choice, but feel free to use whatever melting cheese you have on hand. Monterey Jack, pepper jack, or a Mexican blend all work nicely. You can even mix a few types together.
- Olive oil: Any neutral cooking oil works here – vegetable oil, canola oil, or even melted butter if you want extra richness.
- Onion: Yellow, white, or sweet onions all work fine. If you’re not a fan of onions, you can skip them or replace with a couple tablespoons of onion powder for just a hint of flavor.
- Butter: You can swap this with more olive oil if needed, though butter does add a nice flavor to the finished dish.
Watch Out for These Mistakes While Baking
The biggest mistake people make with oven hash browns is crowding them on the pan, which creates steam instead of crispy edges – spread them in a thin, even layer and use a larger baking sheet if needed.
Skipping the step of patting your hash browns dry (especially if using frozen) will leave you with mushy potatoes instead of crispy ones, so take a minute to squeeze out excess moisture with paper towels before mixing.
Another common error is not preheating your pan – for extra crispy results, pop your greased baking sheet in the oven while it preheats, then spread the hash brown mixture onto the hot surface.
Finally, resist the urge to flip them too early or too often, as leaving them undisturbed for the full baking time allows a golden crust to form on the bottom.
What to Serve With Hash Browns?
Hash browns are perfect for breakfast or brunch, so I love serving them alongside scrambled or fried eggs and some crispy bacon or breakfast sausage. If you want to make it more of a complete meal, add some sliced avocado and fresh tomatoes on the side for a little freshness. These hash browns also work great as a dinner side dish with grilled chicken or steak, especially if you’re doing a breakfast-for-dinner kind of night. You could even top them with a dollop of sour cream and some chopped green onions to make them feel a bit more loaded and special.
Storage Instructions
Store: Keep your leftover hash browns in an airtight container in the fridge for up to 4 days. They’re great for quick breakfasts throughout the week, and honestly taste pretty good cold if you’re in a rush!
Freeze: These hash browns freeze really well for up to 2 months. Let them cool completely, then portion them out in freezer bags or containers. I like to freeze individual servings so I can grab just what I need.
Reheat: Pop them back in the oven at 375°F for about 10-15 minutes until they’re heated through and crispy again. You can also use the microwave if you’re short on time, but the oven definitely brings back that nice crispy texture better.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 35-45 g
- Fat: 105-120 g
- Carbohydrates: 140-155 g
Ingredients
- 4 tbsp olive oil (I prefer Bertolli for a mild flavor)
- 1/4 cup finely chopped onion
- 22 oz frozen hash browns (I use Ore-Ida shredded potatoes)
- 2 cups shredded cheese (sharp cheddar provides the best melt)
- 3 tbsp butter, melted
- nonstick cooking spray
- 1/2 tsp garlic powder
- salt to taste
- black pepper to taste
Step 1: Prepare Pan and Preheat Oven
- nonstick cooking spray
Preheat your oven to 400°F.
While it heats, line a 9×13 inch baking dish with foil and lightly coat it with nonstick cooking spray—this ensures easy cleanup and prevents sticking.
Having your pan ready before mixing the hash browns helps the mixture cook evenly without sitting around.
Step 2: Mix Hash Brown Base
- 22 oz frozen hash browns
- 1/4 cup finely chopped onion
- 2 cups shredded cheese
- 1/2 tsp garlic powder
- salt to taste
- black pepper to taste
- 4 tbsp olive oil
- 3 tbsp butter, melted
In a large bowl, combine the frozen hash browns (no need to thaw), finely chopped onion, and shredded cheese.
Add the garlic powder, salt, and black pepper to taste.
Drizzle in the olive oil and melted butter, then stir everything together until the potatoes are evenly coated and the cheese is distributed throughout.
I like to use my hands or a sturdy spoon to really work the mixture together—this helps the butter and oil coat every strand of potato for better browning.
Step 3: Spread and Bake
- hash brown mixture from Step 2
Spread the hash brown mixture evenly onto your prepared pan, pressing it down gently with a spatula to create a compact, even layer.
This helps the hash browns cook uniformly and develop crispy edges.
Place in the preheated 400°F oven and bake for 28 minutes, or until the top is golden brown and the edges are crispy.
For extra crispy edges, I sometimes give it a quick 2-3 minute broil at the end, watching carefully to avoid burning.
Step 4: Rest and Serve
Remove the hash browns from the oven and let them rest for 2-3 minutes before serving.
This brief rest allows the cheese to set slightly, making it easier to portion.
Serve hot alongside bacon, eggs, or your favorite breakfast proteins.
Easy Oven Hash Browns
Ingredients
Method
- Preheat your oven to 400°F. While it heats, line a 9x13 inch baking dish with foil and lightly coat it with nonstick cooking spray—this ensures easy cleanup and prevents sticking. Having your pan ready before mixing the hash browns helps the mixture cook evenly without sitting around.
- In a large bowl, combine the frozen hash browns (no need to thaw), finely chopped onion, and shredded cheese. Add the garlic powder, salt, and black pepper to taste. Drizzle in the olive oil and melted butter, then stir everything together until the potatoes are evenly coated and the cheese is distributed throughout. I like to use my hands or a sturdy spoon to really work the mixture together—this helps the butter and oil coat every strand of potato for better browning.
- Spread the hash brown mixture evenly onto your prepared pan, pressing it down gently with a spatula to create a compact, even layer. This helps the hash browns cook uniformly and develop crispy edges. Place in the preheated 400°F oven and bake for 28 minutes, or until the top is golden brown and the edges are crispy. For extra crispy edges, I sometimes give it a quick 2-3 minute broil at the end, watching carefully to avoid burning.
- Remove the hash browns from the oven and let them rest for 2-3 minutes before serving. This brief rest allows the cheese to set slightly, making it easier to portion. Serve hot alongside bacon, eggs, or your favorite breakfast proteins.