These homemade sheet pan hash browns, made from scratch, are perfectly crisp on the outside and tender in the middle. They’re loaded with flavour from cheese and onion too.
1mediumred onion (or brown onion) (¾ cup coarsely grated)
150gcheddar cheese, finely shredded
2tablespoonsextra virgin olive oil(notes 1)
2tablespoonsbutter, melted
For best results, always weigh ingredients where a weight is provided
Equipment
Large bowl
Clean tea towel
Sheet pan
Instructions
Wash and dry the potatoes. Don’t peel them.
Coarsely grate the potatoes into a large bowl using a box grater. Cover with water and stir in 1 tablespoon of salt making sure it's evenly dispersed. Let it sit at room temperature for 1 hour.
Preheat the oven to 220C (200C fan) / 425F. Line a large baking sheet (full size) or two smaller ones, with baking paper.
Drain the potatoes through a colander, then rinse well with running water. Squeeze out the excess water.
Transfer potatoes to a clean tea towel. Wrap it like a candy by twisting both ends, the over the sink, wring the tea towel as firmly as you can to squeeze out any extra liquid from the potatoes. Open up the tea towel and spread them out. If they still feel quite wet just press down on top with some paper towel. The drier you get them, the crispier they’ll get in the oven.
Transfer to a large clean, dry bowl.
Coarsely grate the onion onto two layers of paper towel. Press down with more paper towel on top to remove excess liquid. Place the onion into the bowl of shredded potato.
Add the remaining 1 teaspoon of salt, finely shredded cheese, olive oil and melted butter over the top. Use your hands to mix well, dispersing everything as evenly as possible. Make sure to mix really well as the cheese will try to clump up.
Scatter the potato mixture evenly over the prepared tray - don't press it down.
Bake immediately for 40-45 minutes or until golden brown and crispy on top. Serve immediately.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
While this recipe is made using fresh potatoes, you can use pre-shredded frozen potatoes if they’re available where you are. Thaw them first and start from step 5.
Cooking time will be longer if you have other things in the oven.
You can use a combination of light and full fat cheese. Feel free to use up odds and ends from the fridge and other types of cheese like gruyere or pepper jack for some spice.
Leftovers can be stored in an airtight container in the fridge and reheat well. It's great heated in a frypan.
Calories: 312kcal
Author: Marie Roffey
Course: Breakfast, Side Dish
Cuisine: American
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.