Anytime I come up with a kitchen hack that will revolutionize your life (like sheet pan pancakes), I’m happy to share.
My oven-roasted hash brown recipe is one of those. My family and I are currently embarking on our first family-round of the Whole30, which means we’re eating a lot of potatoes for breakfast.
Have you ever made fried potatoes before? They’re SO good, but they can take quite a long time… especially if you’re making a lot of potatoes.
I’ve always been a big advocate of the “cook once, eat twice” principle. What this really means, is making something once, and reheating or re-using it later in a recipe.
This concept is most often used in terms of meat. For example, you can stretch a pork loin into 7 meals by dividing the pork loin in half, make two separate slow cooker recipes (on days 1 and 2) and use leftovers in various dishes for the rest of the week. (The details and recipes are in this post.)
Another example is stretching one chicken into 31 meals. It starts with roasting a chicken and strategically re-using the meat and bones for future meals. (Get all the details for this one right here.)
More importantly though, this concept works for my oven-roasted hash brown recipe. Instead of pulling out all of your cast irons skillets, turning on all four burners AND the griddle just to have enough potatoes to feed your family for breakfast, you can make oven-roasted hash browns with a whole lot less work!
Oven-roasted Hash Brown Recipe
Let’s talk about hash browns for a moment, mkay?
First, hash browns go by several different names.
Breakfast hash, breakfast potatoes, homestyle potatoes, homestyle fries… no matter what you call it, they’re potatoes. They may be shredded, diced or sliced, but they’re all hash browns.
Second, hash browns don’t have to look like the formed potato patties from McDonalds.
They don’t have to be shredded. They don’t have to be pre-packaged. They don’t even have to be cooked on the stove or griddle (obviously).
Third, hash browns are crispy.
This is a non-negotiable in my opinion. You *CAN* make soft potatoes for breakfast, but those aren’t hash browns.
A good hash brown recipe will give you potatoes that are crispy on the outside and fully cooked in the middle.
Fourth, you don’t have to have “pure” hash browns.
A purist would tell you that hash browns are just potatoes.
A realist would tell you that it’s not always easy to get kids to eat vegetables. If adding onions and peppers to a hash brown recipe means my kids eating more vegetables, then I’m all for it!
So we know that these hash browns are crispy, cooked in the oven and contain onions and peppers… so what else makes them so awesome?
Mainly, the fact that you can make a QUADRUPLE recipe at one time and with the exception of the prep work and turning halfway through, this meal is entirely hands-off.
That means you can make oven-roasted hash browns for THE WHOLE FAMILY in under an hour without standing over a hot stove, frying potatoes like crazy.
This also means that if you’re not on the Whole30, you might even have leftover potatoes for breakfast on another day too!
Here are a couple tricks in this recipe to make life easier.
Line your cookie sheet with parchment paper.
Parchment paper isn’t cheap, and that’s why I normally only use it for baking cookies at Christmas time (for some reason, healthier sugar cookies and healthier candy cane cookies just come out better on parchment paper).
However, I made this hash brown recipe on my very-well-used cookie sheets and some of the potatoes stuck, leaving their golden crunchy goodness behind when I serve breakfast.
Using parchment paper means your potatoes won’t stick an ounce. If you feel bad for using the paper only once, consider making two batches back to back instead of multiple batches at the same time. It means longer in the kitchen though, so pick and choose your battles.
PS – Parchment paper is cheapest after the holidays. Make sure you pick up a few rolls next year!
Make as many batches as your oven has room for.
The number of cookie sheets that can fit in your oven is really the deciding factor here. My oven can fit four, so when I make this oven-roasted hash brown recipe, I make a quadruple batch (plus an extra potato or two, if I have room).
This ensures plenty of potatoes leftover for breakfast later in the week.
Reheat your hash browns in the skillet.
It’s impossible to keep crispy hash browns crispy after they’ve been in the fridge for a day, but you can re-crisp them up by adding coconut oil to your cast iron skillet and pan-frying them on medium-low for a few minutes.
This is the perfect time to “beef up” the potatoes by adding sliced mushrooms, cherry tomato halves, fresh garlic and even shredded cheese!
- 2 medium/large potatoes (I used russet)*
- 1 onion
- 1 bell pepper (any color)
- 2 Tbsp olive oil, divided
- garlic powder (optional)
- Preheat the oven to 400F and line a cookie sheet with parchment paper.
- Dice potatoes so that they're all about ½" in size. Spread evenly in a single layer on parchment paper. Drizzle with 1 Tbsp olive oil.
- Roast in the oven for 30 minutes, turning half way through.
- Meanwhile, dice onion and pepper to the same size as the potatoes.
- When the timer goes off, toss the onions and pepper with the potatoes. Drizzle the remaining 1 Tbsp olive oil over the vegetables. Season liberally with salt and pepper and roast for another 20 minutes.
- Potatoes are done when they are mostly golden brown in color.