Baked Hash Browns
Published Apr 23, 2021•Updated Oct 29, 2025
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Cooking for a crowd or just don’t want to stand over the stove? Make a sheet pan of baked hash browns. There’s no need to break out a skillet at all because you can top the hash browns with eggs and finish it all in the oven in the oven.
Why Baked Hash Browns?
The inspiration for this meal came from a desire to have more savory breakfasts here on Inquiring Chef and in my own recipe rotation. Even though sheet pan hash browns fit right in at breakfast or brunch, I came up with the recipe because I wanted more easy savory breakfast-for-dinner options. I love any dinner that involves eggs. Put them on top of crispy hash browns and make it all on one parchment-lined pan (read: no dishes)? I’m in love.
And by the way, if you love potatoes and eggs, be sure to bookmark my Skillet Home Fries. This is, by far, the best way I’ve ever made crispy potatoes.
But now, onto baked hash browns!
How to Bake Hash Browns
It took some testing to get hash browns just right on a sheet pan, but I’m happy to report that I cracked the code. Follow these tips and you will have fantastic sheet pan hash browns every time.
- Use parchment. The hash browns cook just fine without parchment, but since this recipe has the addition of eggs, you’ll want that parchment to help prevent sticking. When I skipped the parchment, the hash browns got crisp faster but the eggs completely stuck to the pan.
- Don’t crowd the pan. Put no more than 20 ounces of hash browns on a half sheet pan (18×13 inches). Any more than that and the hash browns will steam instead of crisp. If doubling the recipe or using a smaller pan, use two sheet pans.
- Season. Check the package on the frozen hash browns to see if they are pre-seasoned. If not, you’re working with plain potatoes, so you’ll need to add salt to bring out their flavor.
- Rotate the potatoes. As the hash browns bake, the edges will get very crisp and golden while the potatoes in the center stay white and steam. Be sure to use a spatula to gently flip the crispy parts into the center of the pan while pulling the hash browns in the center to the outside. Giving all of the potatoes a chance to cook on the outer edges will insure they all get crisp.
- Be flexible. The cook time on these hash browns can vary depending on how thinly they are shredded, how high the sides of your sheet pan are, how thoroughly you rotated them halfway through cooking, so keep an eye on them and take them out if they finish early or let the cook longer if needed.
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- Parchment paper – Make sure you grab some parchment paper if you don’t keep it on hand. This is critical to keep the eggs from sticking to the pan. I love the convenience of these which are pre-measured for half sheet pans.
- Frozen Shredded Hash Browns – Grab these in the freezer section. Be sure to get the shredded (not diced) variety.
- Unsalted Butter – I tested this recipe with unsalted butter, but if using salted, just reduce the added salt by about half.
- Salt and Pepper – See the recipe notes about seasoning. Be sure to add more, to taste, if needed at the end of cooking. Everyone has a different preference when it comes to the amount of salt, especially when it comes to breakfast foods.
- Eggs – Want to adde ggs? Crack those eggs right into the hash browns and bake! If you want the yolks to be slightly runny, they should be done in about 5 minutes.
More Savory Breakfast Ideas
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Baked Hash Browns and Eggs
A fresh, savory breakfast all on one sheet pan! There’s no need to break out a skillet when you can bake hash browns and top them with eggs right in the oven. Finish it all with fresh avocado and tomato salsa (optional, but adds a great fresh element!).
Equipment
- Half Sheet Pan
- Parchment Paper
- Spatula
- Mixing Bowl
Ingredients
Hash Browns
- 1 20-ounce bag Frozen Shredded Hash Browns (see note)
- 4 Tablespoons Unsalted Butter, melted
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 6 Eggs
Avocado Tomato Salsa (optional)
- 2 Avocados, diced
- 2 Tomatoes, diced (about 2 cups of cherry / grape tomatoes, quartered)
- 2 Tablespoons chopped Cilantro Leaves
- 1 Tablespoon diced Shallots
- 2 teaspoon Lime Juice
Instructions
- Preheat oven to 425°F / 218°C.
- Line a sheet pan with parchment paper (this will help to prevent sticking).
- Spread hash browns out on prepared sheet pan. Drizzle melted butter over top and stir gently. Season with some salt and pepper (see note).
- Transfer pan to the oven and bake until hash browns are golden brown, 35 to 40 minutes. Halfway through cooking, remove the pan from the oven and gently turn the hash browns with a spatula so that the crispy edges are rotated to the center and the center potatoes are moved to the outside of the pan. (The edges will get golden brown and crisp, so you want to give most of the potatoes a “turn” to cook on the outside of the pan.)
- Meanwhile, if you're making the salsa. Combine avocados, tomatoes, cilantro, shallots, and lime juice. Season with some salt and pepper. (If you’d like it to be spicy, you can add some hot sauce or a pinch of red pepper flakes.)
- Once hash browns are golden brown remove the pan from the oven. (Note: If they aren’t golden brown in most places at the end of 35 to 40 minutes, you can continue baking them a bit longer. Be sure that they are mostly crisp and golden brown before adding the eggs.
- Use the back of a spoon to create 6 wells in the hash browns.
- Crack eggs into the wells. Return pan to the oven and continue cooking until the eggs are cooked to your liking (about 5 minutes if you’d like the yolks soft and 8 minutes if you’d like them to be cooked all the way through).
- Serve immediately with salsa on top.
Notes
Hash browns – 20 ounces of hash browns cooks down quite a bit in the oven. If you know you’d like a larger portion of hash browns, use a second sheet pan. The key to letting them brown and crisp is to give them plenty of space so they don’t steam.
Seasoning – Check the package on the hash browns. If they are “seasoned” they may have enough salt and pepper without needing you to add more. If they are unseasoned, they are just plain shredded potatoes and will need a decent amount of salt to bring out their flavor. Even if you added salt and pepper in the amount listed, taste the potatoes at the end of cooking and feel free to sprinkle with some more if needed.
Nutrition
Calories: 344kcal | Carbohydrates: 13g | Protein: 14g | Fat: 28g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 910mg | Potassium: 792mg | Fiber: 9g | Sugar: 2g | Vitamin A: 692IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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