Our thin and crisp, Zesty Baked Hash Brown recipe makes a marvelous breakfast item or side dish with minimal effort!
Hash browns are one of my favorite go-to breakfast items in the fall. I never think to make them when the weather is warm, yet the moment it starts to cool down, even a few degrees, I start stocking up on shredded freezer potatoes.
In September through March, you will never find my freezer without at least one family-sized bag of shredded potatoes for those spontaneous golden crispy hash brown moments.
For years I made hash browns in a large cast iron skillet, standing over the range with my flat wooden spoon in hand. However, after I discovered I preferred making bacon in the oven, I decided to give oven hash browns a try.
From the very first time I tried this method, my hash browns came out of the oven perfectly crispy, just how I like them. I was sold!
Nowadays, my Zesty Baked Hash Brown Recipe is the only way I make hash browns. No more sweating over the stove. No more babysitting my potatoes. Plus, I can kill two birds with one stone, so to speak, and bake my bacon at the same time!
Simply combine thawed shredded freezer potatoes with some shredded cheese, a couple beaten eggs, and some herbs and spices for zip. Then pour one melted stick of rich, creamy Land O Lakes® Unsalted Butter over the top and toss.
The silky, melted butter coats the shredded potatoes, giving them amazing flavor. Plus, the butter is what provides the lovely, golden tone and crispy finish. Hash browns just wouldn’t be the same without it!
Pour the potato mixture out onto a parchment paper-lined baking sheet, and bake to golden perfection.
I use a large “half sheet” pan (around 13 X 17 inches) for thin, crispy hash browns you can cut and pick up with your fingers. However, if you’d like them to be just a little more thick and tender, you can pour the same recipe out onto a 10 X 15 inch jelly roll pan and bake.
This ultra thin and crispy hash brown recipe makes a perfect breakfast item and dinnertime side dish. However, consider cutting the hash browns into squares as a platform for toppings like chorizo, diced tomatoes, pesto or sour cream.
Think of the endless fall appetizers you could make!
My family loves this Zesty Baked Hash Brown Recipe with a little fresh chive sprinkled over the top alongside scrambled eggs and bacon.
I love them with smoked salmon and creme fraiche on top.
However you take your hash browns, you are going to love just how easy this oven recipe is!!
Zesty Baked Hash Brown Recipe
Prep Time:10 minutes
Cook Time:40 minutes
- 30-ounce bag frozen shredded hash brown potatoes, thawed
- 1 stick Land O Lakes® Unsalted Butter, melted (1/2 cup)
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Preheat the oven to 400 degrees F and line a large rimmed half sheet baking pan with parchment paper.
- Pour the thawed shredded hash brown potatoes in a large bowl. Whisk the eggs in a small bowl then pour over the potatoes. Add the shredded cheese, salt, cumin, thyme and garlic powder. Toss to coat. Then pour the melted butter over the top and toss to coat again.
- Spread the potato mixture evenly over the baking sheet. Place in the oven and bake for approximately 40 minutes. Cut in squares and serve warm.
Yield: 12-24, Serving Size: 24
- Amount Per Serving:
- Calories: 87 Calories
- Total Fat: 5.7g
- Saturated Fat: 3.8g
- Cholesterol: 30mg
- Sodium: 140mg
- Carbohydrates: 6.7g
- Fiber: 0.8g
- Sugar: 0.1g
- Protein: 2.5g
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Disclosure: A Spicy Perspective has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes.