Spicy sheet pan hash browns made with frozen hash browns, cheese, butter and plenty of pickled jalapenos are the perfect, no hassle breakfast side dish.
Hash browns are one of my favorite go-to breakfast side dishes. Hash browns are budget friendly, can feed a crowd and everyone loves them. Hash browns are a staple in my freezer. Shredded or diced hash browns make for an amazing brunch side.
Typically, I would make my hash browns in a skillet or cast-iron pan, a quick crisp, flip and the pop into a pre-heated oven. Then my daughter sent me a link to sheet pan hash browns made in the oven and I knew I had to give them a try.
Perfectly crispy, golden brown baking them in the oven from start to finish was a tasty new way to whip up a batch of my hash browns.
INGRIDENTS NEED TO MAKE SPICY SHEET PAN HASH BROWNS
1 (30 oz) bag of frozen shredded hash browns, thawed
1/2 cup butter, melted
1 cup shredded cheddar cheese
2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/4 cup pickled jalapenos, chopped
1/4 cup cilantro, chopped
HOW TO MAKE SPICY SHEET PAN HASH BROWNS
This method of baking the hash browns in a sheet pan produces extra crispy, ultra-thin hash browns. I slice before bringing to the table, by using a spatula to place hash browns on cutting board then slicing.
Begin by thawing out your hash browns. I place my bag of hash browns in a large bowl then place in fridge overnight. Thawing the hash browns helps when mixing remining ingredients.
When ready to assemble Preheat the oven to 400 degrees. Liberally spray a baking sheet with non-stick cooking spray. You can also line your baking sheet with parchment paper for easier clean-up.
In a large mixing bowl combine thawed hash browns, melted butter, cheese, salt, pepper, garlic powder and pickled jalapenos. Don’t skimp on the melted butter. The butter coats the hash browns which produces a crispy, golden hash brown.
In a small bowl whisk together eggs, then add to bowl, mix to coat hash browns in eggs.
Spread hash browns evenly in baking sheet. Bake for 25 -30 minutes. Check in on your hash browns after 25 minutes as the edges can brown quickly. Slice and serve warm garnished with cilantro.
For this recipe I used a 13×18 inch baking sheet – this results in a thin, crisp hash brown. For a thicker hash brown you can use a 10×15 inch pan.
Frequently Asked Questions
Can you freeze sheet pan hash browns?
Yes! Bake, slice, and store in a freezer bag – freeze, then thaw before quickly reheated in oven.
Keep leftovers covered in fridge for up to 5 days. Reheat in oven.
MAS BREAKFAST IDEAS
- 1 30 oz bag shredded hash browns, thawed
- 1/2 cup butter melted
- 1 cup shredded cheddar cheese
- 2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 cup pickled jalapenos chopped
- 2 eggs
- 1/4 cup cilantro chopped
Preheat the oven to 400 degrees. Liberally spray a baking sheet with non-stick cooking spray.
In a large mixing bowl combine thawed hash browns, melted butter, cheese, salt, pepper, garlic powder and pickled jalapenos. In a small bowl whisk together eggs, then add to bowl, mix to coat hash browns in eggs.
Spread hash browns evenly in baking sheet. Bake for 25-30 minutes. Check after 25 minutes, as edges can brown quickly. Slice and serve warm garnished with cilantro.