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Oven Baked Hash Browns

Oven baked hash browns are shredded russet potatoes tossed with oil, salt, and pepper, then baked on a sheet pan until crisp and golden brown. Rinsing and squeezing the potatoes very dry helps them brown evenly in the oven.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 2 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled
  • 3 tbsp vegetable oil divided
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed 18x13-inch baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Brush a rimmed 18x13-inch baking sheet with 1 tablespoon of the oil.
  3. Coarsely shred the potatoes.
  4. Rinse the potatoes in cold water.
  5. Squeeze the potatoes very dry in a clean kitchen towel.
  6. Toss the potatoes with the remaining 2 tablespoons oil, salt, and pepper.
  7. Spread the potatoes in an even layer on the prepared baking sheet.
  8. Bake for 20 minutes.
  9. Turn the potatoes in sections with a thin spatula.
  10. Bake for 15 to 20 minutes more, until crisp and golden brown.
  11. Rest the hash browns on the baking sheet for 2 minutes.
  12. Serve.

Notes

Squeeze the shredded potatoes very dry in a clean kitchen towel to help them crisp. Refrigerate leftovers for up to 4 days; freezer-friendly. Olive oil can replace the vegetable oil if desired.