Crispy Oven Hash Browns are baked in muffin tins using frozen or real potatoes. This is the easy way to make perfect hash browns without spending time at the stove.
Skip the traditional cooking method of frying in a large skillet altogether. Both sides and the bottom have a crispy exterior. And no messy stovetop to clean.
One of my most popular brunch recipes, crispy hash browns are the perfect side dish for breakfast, brunch, or lazy holiday weekends.
A great recipe that will quickly become a family favorite. Golden brown edges and soft centers are what we crave. Serve hot out of the oven with eggs, pancakes, breakfast sausage, and crispy bacon for an amazing breakfast...
Readers Want To Know:
- What is the best way to get crisp, golden hash browns in the oven without deep frying them in oil and making a mess all over the kitchen.
- Why do most recipes create soggy oil soaked potatoes, or they burn and cook unevenly?
- Get all the details about baking temperature, timing, seasoning, ingredient swaps, and reheating.
- Find more well-tested party food and brunch recipes loved by readers for over a decade: Pancake Muffin Bites, Breakfast Egg Muffins, or Brie and Bacon Quiche!
- Plus, there are recommendations for serving options and storage so your leftover or party prepped hash browns stay fresh and delicious.
Why This Recipe Works: Oven Baked vs. Stovetop Hash Browns
- Making hash browns for breakfast can take a lot of time. These bake in the oven, you can do other things...these save you time.
- These are much easier than making them on the stovetop with all that oil and extra calories.
- No messy oil splatters on your stove!
- Use real potatoes or grab a family-sized bag of pre shredded potatoes and the rest of the ingredients for this simple recipe.
- Hash browns in oven is fast and easy.
- Homemade hash browns have simple ingredients you can keep on hand.
- Being able to MAKE THEM AHEAD...is a BIG help for parties and entertaining.
- You can prep the night before a bridal shower party or special occasion like Mother's Day and you are ready to go in the morning.
- You will LOVE the fast clean up in the muffin tins. Spray them well, and clean up is a breeze.
- Something so fun about individual servings for breakfast and brunch, to fill your plate and go back for 2nd's (or 3rds). And little kids will love holding them.
- The oven does all the work for you, and creates spontaneous golden crispy edges!
How To Make Hash Browns
- 20-ounce bag frozen hash brown potatoes (or real potatoes)
- 1 cup sliced green onions (optional)
- ½ cup Kraft grated parmesan cheese or real grated parmesan cheese
- 1 teaspoon sea salt
- ½ teaspoon cracked pepper
- 2 tablespoons olive oil (or swap vegetable oil)
- Defrost the potatoes overnight in the fridge. This is a key step! If you forget, simply place the frozen bag of shredded potatoes into a bowl of cold water.
- Spray your non-stick muffin tins with coconut oil non-stick spray.
- Press potatoes really dry, this helps them crisp and avoids soggy hash browns. You can use a salad spinner to dry them, clean kitchen dish towels, paper towels, or a piece of cheese cloth. Squeeze to remove all the excess liquid. Dry them really well so you don't see much moisture. Again, the key to this recipe is you don't want much liquid in them.
- Once defrosted and dry, transfer the potatoes into a large bowl, and add green onions, parmesan cheese, sea salt, cracked pepper, and olive oil. Stir until well combined.
- Scoop into well-sprayed muffin tin, distribute all the potato mixture in each muffin cup in an even layer, and press down just a little bit, this helps them form their shape and bake.
- Bake 45 minutes at 400 degrees until crispy.
What Types Of Potatoes Can I Use For Hash Browns?
Shredded Potatoes - You can use fresh white potatoes or frozen hash brown potatoes available in any of your local grocery stores. You really want starchy fresh potatoes, varieties like Russet or Idaho.
The Simply Potatoes Shredded Hash Browns (brand) are dry out of the package saving a step. You will find these in the egg section of your store, and they are unfrozen. This recipe is not sponsored by Simply Potatoes, I just really like their products. Ore-Ida Shredded Hash Brown Potatoes are another popular brand of breakfast potatoes.
PRO TIP: When baking hash browns from frozen shredded potatoes, you need all the ice and water removed so they crisp up when baking.
Green Onions - These are optional, you can leave the green onions out and swap in onion powder if you like. The onions will darken due to the oven heat. They taste great but don't look so pretty. You could also add ½ teaspoon garlic powder to boost flavor.
Parmesan Cheese - A great addition, but you could substitute grated Romano or any cheese you like. Readers have left comments they love cheddar cheese and other cheese blends.
Sea Salt & Black Pepper - Simple seasoning for any good recipe.
Olive Oil - Crisps the potato edges; you can swap in vegetable oil.
How To Store and Reheat Frozen Baked Hash Browns
These make great on-the-go breakfast items for busy mornings and can be served with dinner too. How good would these be with grilled steaks? Put leftover hash browns into a freezer-safe container.
- Store leftovers in the fridge in a sealed container.
- Bring them to room temperature if possible.
Reheating Air Fryer Hash Browns
Reheat your hash brown breakfast potatoes in your air fryer. To get them hot and crispy just preheat your air fryer to 370 degrees. Add the potatoes to the air fryer basket, and reheat for 3-5 minutes or until heated through.
To reheat in the oven, preheat the oven to 375 place them on a parchment-lined baking sheet and bake for 10 mintues.
How To Make Hash Browns Ahead
The easiest way is to prep ahead. With minimal effort, you can serve homemade hash browns on the day of your party or Christmas morning.
Step 1: Fill the muffin tin to the top with the hash brown potato mixture, press with a spoon spatula to level the night before, and cover with plastic wrap. Keep in the fridge overnight.
Step 2: When you are ready to bake, remove the plastic wrap, pop in the oven to bake and bake 45-60 minutes at 400 degrees until crispy brown.
Reader Comments
This easy side dish got so popular on social media the first time I shared this blog post. It quickly became a reader favorite, and so many of you left a five star rating and rave reviews. thank you! I hope it will become one of your favorite side dishes for breakfast.
"Made these for Mother’s Day brunch. I loved how easy they were to prepare, and loved that I was able to assemble them the night before. So simple and so delicious!!!"
"New fav for everyone! They came out nice and crunchy on the outside and perfect on the inside. I added extra parmesan cheese and scallions with shredded mozzarella on top. Froze the leftovers. Will be making again!"
"Delicious and easy. Nice as a side dish with steak and topped with sour cream."
"We loved these! Used canola oil spray, tipped muffin pan over to release & no problem!"
"Turned out great, used olive oil spritzer in the muffin tin before packing in the potato mixture, really yummy!"
"Thank you I never can make hash browns that are worth eating. You made this lady of seventy-two very happy.. this recipe is easy to follow..you can use your imagination adding ingredients.. and it always is a success.. thank you, Lisa..."
Hash Brown FAQ
1. Peel and shred the potatoes using a food processor or box grater.
2. Place into cool water right away as you grate them, so they don't turn brown.
3. Soak the shredded potatoes for at least 15 minutes, or overnight is even better. The water pulls out the extra potato starch from the potatoes to help you get those crisp brown sides.
edges you are craving!
4. Dry the potatoes in either a salad spinner or in a bowl with clean towels or paper towels. Removing the moisture helps to crisp the potatoes as they bake.
What Potatoes Can I Use For Hash Browns?
1. You can use fresh potatoes or frozen hash browns from the grocery store. The Simply Potatoes Shredded Hash Browns (brand) are dry out of the package saving a step. Frozen pre-shredded potatoes need all the water removed so they crisp when baking.
2. Or use a starchy potato variety like Russet Potatoes. You can use regular grated potatoes, again, just be sure to grate, soak in water well and dry them very well to ensure they crisp.
1. Peel each larger size raw potato (Yukon), then shred using a food processor or the large side of a box grater.
2. Place into a bowl filled with a large amount of water right away as you grate them, so they don't turn brown.
3. Soak the shredded potatoes in cool water for at least 15 minutes, or overnight is even better. The water pulls out the excess starch from the starchy potatoes and helps you get those crispy edges you are craving!
4. Dry the potatoes in either a salad spinner or in a bowl with clean towels or paper towels. Removing the excess water and moisture helps to crisp the potatoes.
More Potato Recipes
Make-Ahead Mashed Potatoes are creamy smooth, buttery, fluffy, and melt in your mouth. I am sharing several ways to reheat and keep them warm for dinner or the holidays like Thanksgiving. I am sharing all my secrets and tips including how to use a potato ricer for buttery smooth potatoes.
For the ultimate in comfort food dinner side dish, bake up a sheet pan of Smashed Potatoes. These get crispy edges and have soft centers.
You will fall in love with these cheesy potatoes, which is really a cheesy hash brown casserole. Cheesy Potato Casserole, aka Funeral Potatoes
Tater Tot Casserole an easy breakfast recipe that takes 15 minutes to prep and bakes up to brown bubbly goodness in just 50 minutes.
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Baked Hash Brown Recipe
Ingredients
- 20 ounce bag hash brown potatoes
- 1 cup sliced green onions (optional)
- ½ cup Kraft grated parmesan cheese or real grated parmesan cheese
- 1 teaspoon kosher sea salt
- ½ teaspoon cracked sepepper
- 2 tablespoons olive oil
Instructions
- Defrost the potatoes overnight in the fridge. This is a key step! If you forget, simply place the frozen bag of shredded potatoes into a bowl of cold water.
- Spray your non-stick muffin tins with coconut oil non-stick spray.
- Press potatoes really dry, this helps them crisp and avoids soggy hash browns. You can use a salad spinner to dry them, clean kitchen dish towels, paper towels, or a piece of cheese cloth. Squeeze to remove all the excess liquid. Dry them really well so you don't see much moisture. Again, the key to this recipe is you don't want much liquid in them.
- Once defrosted and dry, transfer the potatoes into a large bowl, and add green onions, parmesan cheese, sea salt, cracked pepper, and olive oil. Stir until well combined.
- Scoop into well-sprayed muffin tin, and distribute the potato mixture in each in an even layer. Press down just a little bit, this helps them form their shape and bake.
- Bake 45 minutes at 400 degrees until crispy.
- Store leftovers (if any!) in the fridge and reheat in the microwave. These make a great on the go breakfast for school or work and can be served with dinner too!
I have made these once before with Simply Potatoes brand and turned out awesome!
These are absolutely delicious and so easy to make! Everyone in my family loved them. We will be making them again.
Delicious & so easy. Will make these again-thanks!
Useful information
Thanks
To be fair, I'm just not a big hash brown fan, but many are and this recipe fits in nicely with a brunch menu for a group. I used simply potatoes and followed the recipe exactly for my first batch. As I know at least one other noted, despite spraying my pan with canola spray, the hash browns were difficult to remove as they stuck to the pan and a few of them broke apart. The next batch I did in silicone muffin cups, which I sprayed, although I typically never spray these, but I was gun shy. I also added 2 additional tablespoons of olive oil because the mixture seemed so dry (which I thought was a good thing from reading the directions for my first batch). These held together and popped out easily but did take longer to bake. They tasted ok to me - again not a big fan. My daughter agreed they were average. Perhaps with different seasonings to liven them up and I would make sure to use something non-stick.
Thanks Jean! It's been one I have made for many years, and everyone loves those crispy edges...
I made these today for a family gathering and they worked great. Everyone loved them. I used Reser's hash browns, readily available in Ontario, Canada groceries stores. They worked great, and made it so easy. (some stores have it in the deli section, some near the eggs, not frozen)
https://www.resers.com/product/hash-browns/
can you add cooked crumbled sausage?
Hey JC, Sure you can try it! I have not made them with anything extra but lots of people say that different cheeses are great too. Let us know how they turn out!
I tried this recipe out with a mini muffin pan and it cut the bake time down to just 20 mins! I also used Simply Potatoes Shredded Hashbrowns (the fresh, non-frozen kind near the eggs at the grocery store). The prep was really quick and they came out super yummy 🙂 Great recipe!
I added chopped red bell peppers. So good!!
OH yum~ They are so good, made this recipe many times now and so have readers, and friends. Those crisp edges are the best! Thanks so much Pam!
Has anyone tried this without cheese?
Hey Nicole you can certainly leave the cheese out!!! Happy Cooking.
Can I sneak a chunk of cheese of ham into the middle before baking?
Hey Nancy!
Well, I don't see why not? I have had people put grated cheese like cheddar and they loved them. I haven't tested it myself, but sure go for it and let us know how they turn out...I just made a huge ham, that might be a great way for me to use up some of the 8 lbs of ham I have in the freezer.
my family and I absolutely love this recipe I'll never go back to making hashbrowns ontop of the stove this is so much better and easier! I used pepper jack cheese and you were right no leftovers in sight. This is going in the breakfast rotation.
OH SARAH! That is so great to hear, and what a wonderful comment. This recipe is so beloved my many many people, and glad it is a fave of your now. And as a big fan of pepper jack cheese, all I can say is YUM!
Not only do they taste good, it's so easy to prepare! Thanks for the recipe!
So glad you made the recipe and loved them Eileen. This is a reader favorite!
Can I make these in muffin tins and make them smothered and covered with onions and cheese
Hey Bonnie, The only way I have made these is just as the recipe describes. You can spread hash browns on a pan (be sure they are very dry of ice or water) spray with coconut oil and bake till golden. They do dry out though when you do this, so after brown and crisp you could add cheese and onions in the last few minutes. Let us know how it goes!
simply potatos are sold at walmart on the top shelf above eggs and at kroger on the top shelf they sale for 2.00 a bag i get them all the time