Description
Crispy Cheesy Hash Browns are a delicious and easy-to-make side dish featuring shredded potatoes baked to golden perfection with cheddar cheese and onions. This recipe delivers a crispy texture on the outside and a tender, cheesy inside, perfect for breakfast or as a savory snack.
Ingredients
Scale
Main Ingredients
- 1 (22 oz) bag frozen shredded hash browns, thawed and well-drained
- 1½ cups shredded cheddar cheese
- ¼ cup finely diced onion
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with foil and spraying it with nonstick cooking spray or lining with parchment paper to prevent sticking.
- Mix ingredients: In a large mixing bowl, combine the thawed and well-drained shredded hash browns, shredded cheddar cheese, finely diced onion, melted butter, olive oil, salt, and pepper. Stir everything together thoroughly until the mixture is well combined.
- Shape and spread: Evenly spread the hash brown mixture onto the prepared baking sheet. Use a spatula to press the mixture down gently and compact it to help them hold shape during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the edges turn deeply golden and crispy. For an extra crispy top, switch the oven to broil and cook for an additional 2 to 3 minutes at the end, keeping a close eye to prevent burning.
- Serve: Remove from the oven and let the hash browns cool slightly. Slice them into squares or wedges and serve warm as a tasty side dish or snack.
Notes
- Ensure the frozen hash browns are well-thawed and drained to avoid sogginess.
- Use sharp cheddar cheese for the best flavor and meltability.
- You can add other seasonings like garlic powder or paprika for extra flavor.
- Broiling at the end is optional but enhances crispiness.
- Leftovers can be reheated in the oven for best texture retention.
