Shredded potatoes pressed into a parchment-lined sheet pan.

Sheet Pan Shredded Hashbrown Recipe for a Crowd

A large family mom friend recently told me that she doesn’t make stovetop hashbrowns anymore…she said it’s just not feasible for her crew so I asked what do you do?! 

While these are not fast to cook, they are hands-off once you get them in the oven. If you love shredded hashbrowns, these give such an amazing end product, it’s worth the time!

Shredded potatoes pressed into a parchment-lined sheet pan.

If you use less potatoes they will be thinner/crispier. Less oil will be less crispy but if you need that adjustment to fit your family food requirements, go for it. 

The time frame is broad because while they are cooked after 40 minutes…they are much crispier after 60 and we love that. It takes foreverrrr to do that on the stove so I love this recipe simply for the hands-off nature!

Use whatever potato variety you have on hand, I use a mix of whatever my kids bring me from the root cellar.

Spatula holding a slice of sheet pan hashbrowns.

After fighting with stovetop shredded hashbrowns for years, I am so happy to have a simple way to make a big batch of them without any babying needed!

You can always have it to make it smaller but they reheat really well so unless it’s more than you can go through in 2-3 meals, make the full batch and enjoy faster meals with the leftovers!

Spatula holding a slice of sheet pan hashbrowns.
Print Recipe
5 from 5 votes

Sheet Pan Shredded Hashbrowns

Make hashbrowns for a crowd hands-off in the oven. No need to sit over a pan or take up a burner that could be frying eggs.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast, Side Dish
Cuisine: American
Servings: 12 servings
Calories: 130kcal


  • 3 lbs washed potatoes peeled if you want (but the peels have so much goodness in them!)
  • 1/4-1/3 cup olive oil, melted coconut oil, or melted lard
  • 1.5 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp mushroom seasoning salt use instead of above seasonings


  • Preheat oven to 400F (You could bump this temp to 425/450 if you’re in a rush/want 'em reallll crispy).
  • There's a bit of a method to my madness here. Get out a bowl that will fit all the shredded potatoes, a sheet pan, and a clean tea towel. Lay the tea towel out on the half sheet pan, and start grating potatoes onto the tea towel. I grate about a pound of potatoes before I then shake the grater out, bundle the tea towel, squeeze out liquid into sink, dump shredded potatoes into the bowl and repeat.
  • Drizzle oil and seasoings, over potatoes and toss together. Put parchment on sheet pan for easy clean up. Dump potatoes out and gently press out into an even layer.
  • Bake 20 min, turn pan around. Bake 20 min. At this point they are cooked, but if you want more crispy still, bake another 20. If you turned your heat up to start, they should be done at 40 minutes.
  • Cut pan into squares and serve. We love them with ketchup!
  • Served with fried eggs like a nest is our favourite, or serve as a dinner side dish!


Calories: 130kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 476mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg
Stainless steel plate filled with sheet pan hashbrowns and fried eggs.

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One Comment

  • jc

    Fantastic! Now I have another recipe to try! Great idea to make a whole batch and leave them to do their thing in the oven… No baby-ing on the stove- top required

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