How do I keep oven baked hash browns from sticking to the pan?

Use a non-stick muffin tin and spray it generously with coconut oil or high-quality cooking spray. Silicone liners also work well. It’s essential that your potatoes are dry — excess moisture causes sticking and sogginess.

Can I make oven baked hash browns with fresh potatoes instead of frozen?

Yes, you can! Use Russet or Yukon Gold potatoes for the best results. Peel, shred, and soak them in water to remove excess starch. Then dry thoroughly using paper towels or a salad spinner. This step helps achieve the golden, crispy edges you expect from perfect hash browns.

Can I prepare oven baked hash browns ahead of time?

Absolutely. Prep the hash brown mixture and fill the muffin tin the night before. Cover tightly and refrigerate. In the morning, bake as directed. These hash browns also freeze well , making them a perfect grab-and-go breakfast option.

Oven Baked Hash Browns – Easy Recipe with Crispy Edges

Name: Oven Baked Hash Browns
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 20 oz shredded hash brown potatoes (frozen or fresh); 1 cup sliced green onions (optional); 1/2 cup grated Parmesan cheese; 1 tsp sea salt; 1/2 tsp cracked black pepper; 2 tbsp olive oil; Non-stick coconut oil spray (for greasing muffin tin)

Description

Oven Baked Hash Browns are a crispy, cheesy, and easy-to-make breakfast or brunch side dish. Baked in muffin tins for perfect portion control, these hash browns feature golden edges, tender centers, and require no frying or stovetop mess. Ideal for make-ahead mornings or serving a crowd.

Ingredients

Scale

20 oz shredded hash brown potatoes (frozen or fresh)
1 cup sliced green onions (optional)
1/2 cup grated Parmesan cheese
1 tsp sea salt
1/2 tsp cracked black pepper
2 tbsp olive oil
Non-stick coconut oil spray (for greasing muffin tin)

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Instructions

Preheat oven to 400°F (204°C).
If using frozen hash browns, defrost them overnight in the fridge or submerge the sealed bag in cold water. Drain thoroughly and pat dry using a towel or salad spinner.
Spray a non-stick muffin tin generously with coconut oil spray.
In a large mixing bowl, combine dried hash browns, green onions, Parmesan cheese, sea salt, black pepper, and olive oil. Mix until evenly coated.
Evenly scoop the mixture into each muffin cup, filling to the top and pressing down gently.
Bake for 45–60 minutes, or until golden brown and crispy on top and edges.
Remove from oven and let cool for 5 minutes before using a knife to gently release each hash brown cup.

Notes

Make sure to dry potatoes thoroughly for the crispiest texture.
Use silicone muffin liners for easy removal and cleanup.
You can prepare the mixture the night before and bake in the morning.
Swap Parmesan for cheddar, mozzarella, or pepper jack for variety.
Store leftovers in the fridge and reheat in oven or air fryer for best texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 hash brown cup
Calories: 80
Sugar: 0g
Sodium: 269mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 2g
Cholesterol: 3mg