Sheet pan hashbrowns
We love brinner at our house. I've made some homemade hash browns but they are kinda fussy. This one was pretty much hands off because of the oven preparation. Macheesmo says not to overcrowd the pan. You won't get the crispy all over results if you try to squeeze more potatoes on your sheet. Mr. PB&C and I only got a few bites before the ravenous kids finished off the whole thing.
4 cups peeled and shredded potatoes
2 tbs butter
1 tbs olive oil
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 c. grated parmesan
Rinse the shredded potatoes under cold water then drain and dry with a clean towel.
Melt the butter in a small bowl then add the olive oil and spices.
Mix well.
Add the spices and cheese to the potatoes and gently stir to combine.
Place on a large sheet pan lined with parchment paper, spreading out the potatoes to make one even layer.
Bake at 400 for 15-20 minutes on the lowest rack.
When the edges start to brown, move you pan to the highest rack for 10-15 minutes.
4 cups peeled and shredded potatoes
2 tbs butter
1 tbs olive oil
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 c. grated parmesan
Rinse the shredded potatoes under cold water then drain and dry with a clean towel.
Melt the butter in a small bowl then add the olive oil and spices.
Mix well.
Add the spices and cheese to the potatoes and gently stir to combine.
Place on a large sheet pan lined with parchment paper, spreading out the potatoes to make one even layer.
Bake at 400 for 15-20 minutes on the lowest rack.
When the edges start to brown, move you pan to the highest rack for 10-15 minutes.
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