Skip the McDonald’s hash browns, because this homemade baked hash browns recipe is SO much better! An easy southern-style hash brown breakfast with potatoes that are diced and oven baked to a golden crisp! It’s healthy, made from scratch, and super frugal to make!
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. 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.
Instead of pulling out all of your cast irons skillets, you can make baked hash browns with a whole lot less work!
It’s also great because it’s:
- Frugal. Potatoes are among the most affordable vegetables.
- Easy. Baked hash browns are super easy to make.
- Versatile. Mix up the spices for different flavor profiles.
- Utilize a Crumbs rule of thumb and double, triple, or quadruple your batch (see How to Save Time and Money with Batch Cooking).
- And with the exception of the prep work and turning halfway through, this meal is nearly hands-off.
- medium/large potatoes
- bell pepper (any color)
- olive oil
- garlic powder
Notes on Ingredients
Potatoes. I use russet potatoes for this recipe. They brown & crisp up perfectly, and have an excellent texture. Of course, use whichever potatoes you have on hand or what’s on sale. Red skinned or golden potatoes will also work fine.
Vegetables. I use onions and green peppers. Feel free to mix and match veggies, whatever you have or what’s on sale. Red, orange, or yellow peppers would be great stand-ins for green peppers. Shallots or whole garlic cloves would also be amazing. Utilize seasonal produce to keep your costs even lower on this frugal dish!
Seasoning. I keep it simple with garlic powder, salt & pepper. If you don’t have garlic powder, but you have whole garlic, use that. If you’d like to add other seasonings, feel free! Or try leveling up on flavor by trying this savory and versatile Easy 9 Spice Mix.
Step 1. Preheat the oven to 400F and line a rimmed cookie sheet (this cookie sheet is my favorite) with parchment paper.
Step 2. Dice potatoes so that they’re all about 1/2″ in size. Spread evenly in a single layer on parchment paper. Drizzle with 1 Tbsp olive oil.
Step 3. Roast in the oven for 30 minutes, turning half way through.
Step 4. Meanwhile, dice onion and pepper to the same size as the potatoes.
Step 5. 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.
Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a bag for just 1¢!! Just add a pinch when you pull the hash browns from the oven and try not to drool as you wait for them to cool!
(Get your penny bag of salt on this page.)
Step 6. The potatoes are done when they are mostly golden brown in color.
Potatoes are traditionally the main ingredient in hash browns. They are usually either shredded or diced (like this recipe).
This recipe is the perfect way to make golden brown crispy baked hash browns from scratch! It’s simple, easy, and delicious! The more brown your hash browns are, the crispier they will be. Keep an eye on them to prevent burning in the last few minutes!
McDonald’s hash browns are pre-formed processed patties. They are not at all like this healthy & homemade hash brown recipe which is made with real food. Once you try these delicious oven roasted hash browns, you’ll never go out for McDonalds again!
Recipe Tips and Tricks
Line your baking 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 baked hash browns recipe on my very-well-used cookie sheet and some of the potatoes stuck, leaving their golden crunchy goodness behind when I served 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 baking sheets that can fit in your oven is really the deciding factor here. My oven can fit four, so when I make this baked hash browns recipe, I make a quadruple batch, plus an extra potato or two, if I have room.
Making recipes with LOLs (LOTS OF LEFTOVERS) is a key kitchen hack in my 30 minute meal plan that will save TONS of time in the kitchen, so I always recommend batch cooking to my Crumbs fans! This ensures plenty of potatoes leftover for breakfast later in the week, and better yet, more TIME!
Reheat your baked 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.
Side note: If you’ve never captured the love of cast iron cooking, it’s probably because your cast iron needs to be properly seasoned (and I don’t mean salt and pepper). I give you a step by step here: Seasoning Cast Iron Skillets: How to Use Your Cast Iron the Right Way.
This is the perfect time to “beef up” the potatoes by adding sliced mushrooms, cherry tomato halves, fresh garlic and even shredded cheese!
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More Easy Breakfast Recipes
- Homemade Breakfast Sausage Recipe
- Overnight Pumpkin French Toast Casserole
- Instant Pot Oatmeal (using rolled oats)
- Perfect Chocolate Peanut Butter Granola
- Easy Oatmeal Pancakes Recipe
- The Easiest (and best!) Migas Recipe
Oven-roasted Hash Brown Recipe
Here is my favorite homemade baked hash browns recipe! These simple hash browns are healthy, frugal, and super easy to make. Skip the McDonald’s and make them at home!
- Prep Time: 5 mins
- Cook Time: 50 mins
- Total Time: 55 mins
- Yield: 3 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- 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 1/2″ 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.
- Calories: 277
Keywords: oven roasted hash browns