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.
Did you love this recipe? We would love to hear from you! If you make this recipe and love it, give it a 5-star rating ⭐⭐⭐⭐⭐ with a comment. THANK YOU!! Follow Delicious Table with my free newsletter and share this recipe with your friends on Facebook, Pinterest, and Instagram.
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!
Have you ever tried this with a different cheese. My husband likes pepper jack a lot but didn’t know if this recipe needs the crispness that Parmesan makes when baked. Thanks!
I haven't tested that out yet, my thought is that the cheese might burn but not sure.. You could put some in the middle of a few and not the whole batch? If you try it out, let us know what cheese you tried and if it works! Enjoy your Baked Hash Browns!
How many tins do I use?
I would like to do 24 total. Do I have to increase the recipe?
Hi Jody, Yes. The recipe will make 12, so you will need to double the ingredients and have 2 muffin tins to make 24. Thanks for making the recipe, we love these!
These are amazing!!!and sooo easy. ? Only baked for 30 minutes. A big hit with my husband and boys (4 & 6yrs. old).
Amy that is wonderful, we love these too...easy and skips the mess/cleanup of oil! And in only 30 minutes, that is terrific..
If you make them ahead with frozen hash browns will they not turn dark or grey overnight?
Hey Lorri! Well honestly, this recipe works the best with Simply Potatoes brand because those are dry out of the bag and have something in the potatoes to keep them from turning. I have made them with regular hash browns and dried them and baked right away, but didn't keep them overnight in the pan. If you try this will you let us know how they turn out? We would all love to hear your opinion and good luck!
Would regular onions work? I'm trying to surprise my family with breakfast before our busy day, and we don't have any garden green onions.
Hi Carissa, Althought I haven't made the recipe with regular onions, they should work fine! I would cut them thin, and let me know how they turn out. Have a great party!
They were really good! My family loved them so much there wasn't any extra! Thank you for sharing your recipe!
Oh Carissa, that is terrific! And thanks for replying back. Truth is, our family and friends love these too. So glad to know that the regular onion works fine, sometimes that's all I have on hand. Happy Cooking till next time!
Do you think I could partially bake them the day before then pope them back in the oven the next day?
Hi Natalee!
I have not tried that, but I have baked them all the way and then heated them up as leftovers and so have alot of other people so I know that works. The key to this recipe is a dry potato and a hot oven (at 400) to crisp them to golden brown. 350 degrees would probably not be hot enough to finish them cooking all the way is my thinking.
Hi I am making these for a brunch and wondering if I can cook them at 350 instead of 400? I have two other casseroles that I am making and wanted to make sure I could cook them at a lower temperature for a longer time.
Hi Haley,
Well they won't get golden and crisp up at that temp. What you can do though is bake them ahead earlier in the morning, and then reheat in the oven for about 10 minutes at 350. Will that work for you?
Happy Cooking!
Can I use mini tins?
Hey Callie! Well I haven't tested it out but I think it would work perfect, keys to this recipe are to use non-stick muffin tins (which my mini tin is) spray the tin with a non-stick spray like coconut, and then make sure the hash browns are dry. I am 100% sure you will not need to bake them an hour if you use a mini tin so I would set a timer for about 35-40 minutes and keep an eye on them. Please let me know how it goes and good luck.
Happy Easter!
So just to be sure, if i buy frozen hashbrowns - i should let them thaw and then dry them?
Hi Shannon!
Yes, great question and I just updated the recipe to make that clear. Defrost them in the fridge and then dry them by a salad spinner or press with a clean towel. That helps them crisp up while baking so they get golden brown. Happy Cooking!
Do you use fresh parmesan or the dried parmesan in the green can?
Hi Sharon! Either will work fine, I often use the Kraft brand just like my Mom did. Won't affect the recipe, main thing is to use dry hash browns so they crisp up and make sure to use a lot of spray on muffin tin with preferably a non-stick muffin tin! Good Luck and enjoy the recipe!
I would love to make these. Would dehydrated hash browns work in this recipe?
Hey Mary!
Well, I have never tested it...but I suppose if you hydrate and then dry the potatoes well, it would work just fine? Please try and let me know, curious...did you dehydrate them yourself or buy them?
I had some trouble removing the potatoes from the muffin pan when done from the oven...any suggestions? I did spray the pan with coconut spray.
Hey Cheryl, not sure if this will do the trick but a non-stick muffin tin well sprayed might work better? Thanks for making the recipe!
I used olive oil to coat the muffin cups instead of the spray and it worked perfectly, the first time I used cooking spray and had a problem getting them out of pan, hope this helps
Hey Susan, GREAT to know! I have a habit of always using my coconut spray, but sometimes run out as I am sure happens to others. So glad to hear they released! And thanks for your comment, it helps out everyone!
These look great! What size bag of potatoes? I'd like to fill 2 cupcake tins for 24 total.
Hey Kim! I used a 20 oz (or 1 pound) bag of Simply Potatoes brand (by the eggs in the grocery or at Target). I like these because they are dry out of the bag. If you use frozen hash browns, be sure to dry them well so they crisp up. I love this recipe because they have that golden crisp edges without all the oil! Good luck, let use know how it goes...
Making these this weekend for a brunch party. I just want to be sure I understand. Do you thaw the frozen potatoes and then press and pat dry? Thanks.
Ellie Jo
Hey Ellie Jo,
Yes! You want the potatoes as dry as possible so they crisp. There is a brand that is sold unfrozen called Simply Potatoes. It does not require drying at all, and is sometimes sold right by the fresh eggs in Southern California. You can dry the potatoes with a clean dish towel, or a salad spinner, both work great! Good luck at your party!
wouldn't the fresh potatoes turn dark while in the fridge overnight? the frozen variety probably have an anti-discoloring agent added to prevent this.
Hi Grandma Rosemarie! Yes, I do think their is a good chance regular grated potatoes would brown. The recipe coats the potatoes in a little olive oil which might help. The only way to know for sure is to test it out. Someday if I do, I will update the recipe for everyone! Thanks for your question Grandma Rosemarie!
Can you use fresh potatoes and shred and dry them yourself?
Hi Kathy, I suppose it would work fine! (I have not tested this myself). I have used frozen hash browns, and a salad spinner to dry them well. Also, you can roll till dry in a clean dish towel. Stay in touch and let me know how it goes? If it works we can update the recipe and let everyone know? Happy Cooking!
Have you tried the recipe with fresh potatoes? Would love to know if its possible for a little catering I'm doing..
Hello Amanda, I have not tried it myself. The key to this recipe is to have very dry shredded potatoes, so they crisp up. The bagged ones have something on them so they don't discolor as well. If you do use homemade shredded potatoes, let us know if it works? I will test this out and try them one day as I am curious myself!
made these today with the Simply Potatoes and they are amazing! crispy edges are the best 👌 and they are very flavorful. thanks so much for the recipe and I think I'll play around with different flavor profiles 🙂 and try them in mini muffin size for an upcoming family camping trip! Great recipe 👍