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Oven Baked Hash Browns

Oven baked hash browns with golden-brown crispy edges and fluffy centers—made by squeezing grated russet potatoes dry and baking them in a thin, even layer. Stir every 15 minutes so the potatoes crisp up uniformly for an easy breakfast side.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

Russet potato base
  • 2 lb russet potatoes Grate and squeeze out moisture thoroughly to promote crisping.
  • 4 tbsp olive oil
  • 0.5 cup diced onion
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.25 tsp cayenne pepper Optional heat—reduce if sensitive.
Finish
  • 2 tbsp fresh chives, chopped Sprinkle right before serving for the freshest color.

Equipment

  • 1 sheet pan

Method
 

Prep the potatoes
  1. Peel and grate the russet potatoes, then place them in a clean kitchen towel and squeeze out excess moisture thoroughly. Transfer the squeezed potatoes to a large bowl.
Season and mix
  1. Add olive oil, diced onion, minced garlic, salt, black pepper, paprika, and cayenne pepper to the potatoes, then mix until well combined. Make sure the potatoes look evenly coated.
Bake until crispy
  1. Spread the potato mixture in a thin, even layer on a parchment-lined sheet pan. Bake at 400°F for 35–40 minutes, stirring every 15 minutes, until golden brown and crispy.
  2. Continue baking and stirring until the edges look deep golden and the surface looks dry and crisp, with steam lifting as it finishes. The centers should stay fluffy while the outside browns.
Serve
  1. Garnish the oven baked hash browns with chopped fresh chives and serve hot. If desired, serve with sour cream and bacon alongside.

Notes

For the crispiest oven baked hash browns, squeeze the grated potatoes very dry—wet potatoes steam instead of browning. Store leftovers in the refrigerator for up to 3 days, then reheat on a sheet pan in a 425°F oven until hot and re-crisped; freeze is not recommended because the texture softens.