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Spatula holding a slice of sheet pan hashbrowns.
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5 from 4 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

Ingredients

  • 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

Instructions

  • 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!

Nutrition

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