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!
Hi Lisa, My Granddaughter is getting married and Im doing a brunch Sunday and I want to make these potatoes. My question is can you make two day ahead or will the potatoes turn black
Hi Lahoma! Sorry I didn't reply faster. I think they will be fine once cooked, and then you could reheat them? I haven't tested this but that would be what I would do. Hope your party was wonderful and everyone loved the hash browns.
I made this recipe and filled them with eggs, like little hashbrown egg cups! So good!
These are SO easy to make and perfect for an easy breakfast or brunch. Such great flavors and super easy to make!
Hi! I want to make this for a brunch I am having and wondering how many one recipe makes.
Hi Lynn, this recipe makes 12 servings. Enjoy it, I always make extras...they are great as leftovers!
I made these with fresh Idaho potatoes. Shredded small size and rolled in towel first. Sprayed the non-stick muffin pan with PAM, put Daiya vegan cheeses in the middle, tamped down everything with spoon. Cooked in my Breville confection oven at 375 for 30 mins. Turned out perfect, no problems getting them out of the pan. I really want to thank you for this recipe. We love hash browns but the traditional way of cooking them is too much trouble, too much cleanup and they never really turn out as crispy as we'd like. These were crispy on the outside and cooked just right in the middle.
Davilyn! Wow, I am so happy to hear this...many other people have asked about shredding their own potatoes and it is a great option if you can't find the pre-shredded ones. We love this method too, and I have made this recipe many times for friends and family. The traditional way is so messy and adds so many more calories. Thank you so much for leaving a rating and comment Davilyn, we are so happy you took the time make the hash browns and shared your awesome tips. Happy Cooking!!
Had friends over for breakfast. This was the first time I made this and it won't be the last. Followed recipe to a T. Delicious
YAY! Paula, that is great to hear and SO many people love this recipe. Isn't it easy and fun? I serve it all the time for brunch parties, and the leftovers are great too! Thanks for your sweet comment, we appreciate it so very much. Happy Cooking!
I have heard others mention the Simply Potatoes hash browns but I have never seen them here by us. At least not next to the eggs (I buy a lot of eggs so I frequent that section haha!) This looks so good and I will have to use the frozen ones, unless by chance I come across these refrigerated ones - which I am hoping! The hunt is on 🙂
Hey Dawn, thanks for your comment! I’ve been thinking about this and plan to test out using some other brands in the freezer section and grating regular potatoes...the key to this recipe is dry potatoes and a hot oven! And will update the recipe as soon as I know what works.
These are a great make ahead brunch item. I make them every Easter brunch. Thanks for the recipe!
Donna Thank you so much! We love this recipe too, and those crispy edges...mmmm. So glad the hash browns are a family tradition, that made our day, truly. Happy Easter and we appreciate you making the recipe and following along with us!
Your recipe looks fantastic and I can’t wait to try them! I’m living worth my Son and his family for a while and can’t wait to try this out for them! They are definitely has brown fans!! Many thanks for such a fun idea!! I’m going to get the Simply Potatoes from Target! Oh, I loved your other recipes so much I signed to hear more from you!! Looking forward to getting your next post! Til then.......Lucy!
Lucy, let us know how those turn out will you? Thanks for following along, we have lot's of new recipes and exciting things coming in 2019, HAPPY COOKING!
Can I use Simply Potatoes O'brian Has Browns
Cathie, I haven't tried that brand but as long as they are dry going in the pan it should work fine!
Hi Lisa,
I made these for my family Christmas morning, I doubled the recipe and there was NO leftovers, they were a hit! Problem though, they stuck in my non stick pan it was a mess so much that I threw my pans away ??♀️??♀️ Lol. I prepared them overnight and I strayed with a non stick Food Lion brand spray and I used the simply potatoes. I'm going to try these again so what should I do differently?
Hey Tammy! So glad everyone loved these, they are always a hit with our family. I did some research, and learned something about non-stick spray. If you use a non-stick pan with a non-stick spray like Pam, it has the potential to ruin the non-stick surface on the pan and stick (make sense?). So I avoid using PAM and use coconut oil spray and it works every time, be generous and it works!
Thanks for sharing! Does it keep long?
Hey Vanessa! They make great leftovers, and reheat with a few seconds in microwave. I will be making some more muffin tin recipes, they are great for on the run and I serve these for brunch all the time!
These look so good! What a yummy meal prep breakfast when you're running out the door!
Thanks Suzanne! Well, they have been a huge hit both with my family and friends and on Pinterest. Muffin tin recipes are so easy, did you see the Brie and Bacon Quiche? Great recipe:
https://www.delicioustable.com/mini-brie-bacon-quiches/ and there are Pancake Bites also made in a muffin tin (kids and adults love them!) Here is that recipe: https://www.delicioustable.com/pancake-muffin-bites/
Nice potatoe addition for my bridal brunch. Easy. Few ingredients. Can make night before. Delicious
That is so great to hear Janice! I just made these for a girls brunch party, everyone always enjoys them...and they make great leftovers.
What about using paper cupcake liners?
Hi Kathy, I have never tried using the paper liners. The shredded potatoes really crisp up against the heat of the muffin tin, so my guess is that they woul not be crisp on sides and bottom with paper cup liners? If you try this let us know? You could test out a few and see how they do..Good luck and enjoy the hash browns!
If I make them ahead of time do they have to be refrigerated overnight before baking?
Yes Nancy, I would cover them and place them in the fridge overnight to keep them fresh and for food safety.