Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sheet-pan hash browns. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! On a large rimmed baking sheet, toss hash browns with olive oil, garlic powder and paprika.
Sheet-Pan Hash Browns is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Sheet-Pan Hash Browns is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have sheet-pan hash browns using 7 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make Sheet-Pan Hash Browns:
- Make ready 3 pounds Yukon Gold potatoes, unpeeled
- Prepare 6 tablespoons extra-virgin olive oil
- Take 1 teaspoon table salt
- Prepare 1/4 teaspoon pepper
- Take key equipment
- Make ready Sheets Rimmed Baking
- Prepare Food Processor
Don't worry about stirring them or anything. Add one package of the shredded hash browns (or four peeled and grated potatoes, squeezed dry of excess moisture) to a large bowl. Transfer spiced potatoes to a parchment-lined sheet pan and spread potatoes in a single layer (Piling the potatoes too high will prevent the potatoes from getting crispy). Serve fresh out of the oven on the sheet pan family-style.
Steps to make Sheet-Pan Hash Browns:
- BEFORE YOU BEGIN: We prefer to use the shredding disk of a food processor to shred the potatoes, but you can also use the large holes of a box grater. These hash browns are great topped with sliced American cheese, chopped ham, and sautéed onions and peppers.
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Fit food processor with shredding disk.
- Halve or quarter potatoes as needed to fit through processor hopper, then shred potatoes.
- Transfer potatoes to large bowl and cover with cold water; let sit for 5 minutes.
- Rinse and dry bowl.
- Gather ends of towel and twist tightly to wring out excess moisture from potatoes.
- Transfer dried potatoes to now-empty bowl.
- Repeat 3 more times with remaining potatoes.
- Lightly spray 16 to 11-inch rimmed baking sheet with vegetable oil spray.
- Distribute potatoes in even layer on sheet, but do not pack down.
- Bake until top of potatoes is spotty brown, 32 to 35 minutes.
- One handful at a time, lift potatoes out of water and transfer to colander; discard water.
- Flip hash browns with metal spatula.
- Return sheet to oven and continue to bake until deep golden brown on top, 6 to 8 minutes longer.
- Season with salt and pepper to taste.
- Serve.
- Place one-quarter of shredded potatoes in center of clean dish towel.
- Add oil, salt, and pepper to potatoes and toss to combine.
- Remove sheet from oven.
Sheet Pan American Crispy Hash Browns - the perfect side for when you fancy a filling breakfast and perfect with eggs, bacon or sausage. Sheet Pan Hash Browns If you have ever been to an American diner, then you have no doubt had some hash browns on your plate with the usual breakfast ingredients. On a large rimmed baking sheet, toss hash browns with olive oil, garlic powder and paprika. Cover a sheet pan with foil and spray down with nonstick cooking spray, like Pam. In a bowl, add your frozen hash browns, shredded cheese, onions and seasoning.
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