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Oven Baked Hash Browns

Oven baked hash browns with golden-brown crispy edges and a fluffy center are easy to make in the oven. Grating russet potatoes and squeezing out moisture creates the crisp texture, while baking at 400°F delivers browning with minimal fuss.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 2 lb russet potatoes Grate and squeeze in a kitchen towel to remove excess moisture for crispness.
Seasoning and aromatics
  • 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
  • 2 tbsp fresh chives, chopped Use as a garnish right before serving.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Peel and grate potatoes, then place them in a clean kitchen towel and squeeze out excess moisture thoroughly. Transfer the squeezed potatoes to a large bowl.
  2. Add olive oil, diced onion, garlic, salt, black pepper, paprika, and cayenne pepper to the potatoes and mix until well combined.
Bake until crispy
  1. Spread the potato mixture in a thin, even layer on a parchment-lined baking sheet. Bake at 400°F for 35-40 minutes, stirring every 15 minutes, until golden brown and crispy.
Serve
  1. Garnish the baked hash browns with fresh chives and serve hot as a breakfast side. Serve with sour cream and bacon if desired.

Notes

Key pro tip: squeezing grated potatoes thoroughly is what drives crisp edges—don’t skip the towel step. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a baking sheet at 425°F until hot and re-crisped. Freezing isn’t recommended for the best texture. For a lighter option, use a light olive oil or swap in avocado oil in the same amount.