Crispy Baked Hash Browns with Parmesan Cheese
Make hash browns the easy way with this simple recipe, which crisps the potatoes with just the magic of a hot sheet pan. Leave them plain, top them with a fried egg, or take my favorite route and go for a Mediterranean-style twist with my favorite toppings.
Servings: 12 pieces
Ingredients
- 2 pounds Yukon gold potatoes
- 1 yellow onion
- 1 cup grated Parmesan
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Kosher salt
- Black pepper
- 1/4 cup Extra virgin olive oil
Optional Toppings
- Chopped tomatoes
- Snipped chives
- Pitted olives
- Pine nuts
Instructions
- Get ready. Heat the oven to 400°F. When the oven is hot, place your sheet pan on the middle rack to preheat for about 5 to 10 minutes.
- Shred, rinse, and wring out the potatoes: Grate the potatoes by hand or use a food processor with the shred attachment. Place the shredded potatoes in a large bowl, fill with cold water, and agitate with your hand. The goal is to rinse off the starch so the potatoes crisp up nicely. If you skip this step the potatoes will be gummy. Once rinsed, transfer the shredded potatoes to a colander. Discard the starchy water and repeat the process at least once more. After the final rinse, leave the potatoes in the colander, wipe out the bowl, and place a double layer of cheesecloth or a teatowel you don't care much about in the bowl.
- Wring out the potatoes and onion. Place the potatoes in the cloth-lined bowl. Gather the edges of the cloth together, twist it tightly over the sink, and squeeze out as much liquid as possible from the potatoes. Once you have wrung out all the liquid, return the potatoes to the bowl. Spread the cloth out, and grate or shred the onion onto the cloth. Twist and squeeze to remove as much liquid from the onion then add the wrung onions to the mixing bowl with the potatoes.
- Make the potato mixture. To the bowl with the potatoes and onion, add the Parmesan, oregano, paprika, and a big pinch of kosher salt and black pepper. Mix in enough olive oil to hold the mixture together (1/4 to 1/3 cup).
- Assemble the potato mixture in your sheet pan. Carefully remove the hot sheet pan from the oven add the potato mixture. Use the spoon to push the potato mixture down in one single thin layer evenly on the bottom of the pan.
- Bake. Place the pan on the bottom rack of the oven and bake for about 5 to 10 minutes or until the bottom is somewhat crispy, then transfer the pan to the middle rack and bake for another 20 minutes or until the potatoes are fully cooked and crisped on the top and bottom.
- Slice and serve. At this point, you can slice the hash browns and serve them as-is or add some toppings as I do to jazz it up.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, oregano, and paprika used in this recipe.
Nutrition
Calories: 136.7kcal | Carbohydrates: 15.1g | Protein: 4.1g | Fat: 6.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.8g | Cholesterol: 7.3mg | Sodium: 150.8mg | Potassium: 347mg | Fiber: 1.8g | Sugar: 1g | Vitamin A: 73.8IU | Vitamin C: 15.6mg | Calcium: 84.9mg | Iron: 0.7mg
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