I can cook most things well and for some reason, I’ve just been having a hard time getting the hashbrowns to work on the stovetop. I always end up burning them, and I never quite get them evenly brown. My family loves to tease me about it. Imagine how happy I was when I found a simple method to perfectly cook crispy, golden hashbrowns – in the oven! You just need a sheet pan, your regular bag of frozen shredded potatoes, and a few extra ingredients to go along with it.(Spoiler alert: there’s cheese involved.)
5m prep time
30m cook time
1 (16 oz) bag frozen hash browns
1/4 cup extra virgin olive oil
1/2 teaspoon garlic powder
1 large egg, beaten
1 cup cheddar cheese, grated
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400°F.
In a medium bowl, combine hash browns, olive oil, and garlic powder. Season with salt and pepper, add egg and cheese, and toss to combine.
Spread out into an even layer on a rimmed baking sheet lined with aluminum foil and bake until crispy, about 30 minutes.