Are you looking for a budget friendly way to feed a large group of people, including picky toddlers? If you answered YES, then this is YOUR dish! It is so easy to make, is absolutely mouthwatering, and is gluten free. If you have a large family or group breakfast, you can make these and serve them with scrambled eggs, bacon, and or pancakes and waffles for the ultimate brunch or breakfast feast. Hey, you can even make this for dinner and I won’t judge you. In fact, my family eats breakfast for dinner often and LOVES to do so! If you like this, then you’ll love my Copycat Cracker Barrel Hash Brown Casserole and Tater Tot Breakfast Casserole!
Hash browns are the ultimate comfort food. When cheese, butter, and olive oil is added, it makes the hash brown mixture much more buttery and when baked, it turns crispy. I love crispy so I like to cook for a bit longer than the time specified in the recipe.
These were so delicious that my husband couldn’t stop eating them! I started eating them and also struggled to stop eating them as they just melt in your mouth and are so delightful! They have the perfect mix of buttery cheese goodness!
Depending on your oven and whether it’s gas or electric, you may have to cook longer. We live in a high-altitude climate here in Salt Lake County, Utah, and use an electric oven. Gas ovens cook much quicker than electric ovens. We use an electric oven over here.
Ingredients in Crispy Sheet Pan Hash Browns
Hash browns. Use a frozen bag of hash browns for this recipe.
Cheddar. Use freshly grated cheddar for the best taste.
Extra virgin olive oil. Use high quality extra virgin olive oil for the best flavor.
Butter. Salted or unsalted butter will work.
Garlic powder. Garlic powder adds seasoning.
Onion powder. Onion powder mixes well with the garlic powder to provide a delicious seasoning.
Salt. Salt adds to the seasoning and provides flavor.
Pepper. Use freshly cracked black pepper for the best taste.
Cayenne. Just a pinch of cayenne is enough to bring out the flavors of the rest of the ingredients.
How to Make the Best Sheet Pan Hash Browns
1). Preheat oven to 400 degrees F. Line a baking sheet with foil and spray generously with cooking spray.
2). In a large bowl, mix the frozen hash browns, cheese, garlic powder, onion powder, salt, pepper, and cayenne.
3). Add the extra virgin olive oil and mix until well incorporated. Add the melted butter and mix well.
4). Spread the hash brown mixture on the greased baking sheet.
5). Bake for 27-31 minutes or until the hash browns are golden brown with crispy edges.
If you like this, then you’ll love these recipes:
Copycat Cracker Barrel Hash Brown Casserole
Egg and Veggie Breakfast Muffins
The Real Jordan Marsh Blueberry Muffin Recipe
Nutella-Stuffed French Toast Sticks
Final Thoughts
Finally, if you make these Crispy Sheet Pan Hash Browns, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Crispy Sheet Pan Hash Browns
Ingredients
- 22 oz frozen hash browns
- 3 cups cheddar grated
- 4 tbsp olive oil extra virgin
- 3 tbsp butter melted
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- dash cayenne
Instructions
- Preheat oven to 400º F. Line a baking sheet with foil and spray generously with cooking spray.
- In a large bowl, mix the frozen hash browns, cheese, garlic powder, onion powder, salt, pepper, and cayenne.
- Add the extra virgin olive oil and mix until well incorporated. Add the melted butter and mix well.
- Spread the hash brown mixture on the greased baking sheet.
- Bake for 27-31 minutes or until the hash browns are golden brown with crispy edges.
Nutrition (per serving)
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