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Oven baked hash browns??

kubasd23 Dec 28, 2011 04:00 PM

Ok, this might be a reallllly dumb question, but has anybody ever made oven baked hash browns? I mean using a baking sheet or something. I had prepared for a brunch today including parcooked and shredded potatoes, but due to illness, the brunch didn't happen. I'm not a fan of frying in general, and I was wondering if maybe with a bit of olive oil, salt, pepper, and grated onion, I could spread them on a baking sheet and cook them in the oven.

  1. ipsedixit Dec 28, 2011 08:50 PM

    I've done this before with a cast iron pan. Got it nice and hot, dumped in the potatoes, and then stuck it under the broiler. Good eating.

    1. pdxgastro Dec 28, 2011 08:38 PM

      The best hash browns are fried in one piece and flipped as one piece to get crisp on the other side. So roasting in a hot oven may be ideal.

      1 Reply
      1. re: pdxgastro
        letsindulge Dec 28, 2011 09:34 PM

        Ditto, that's how I like my hash browns and what I was trying to describe.

      2. letsindulge Dec 28, 2011 04:08 PM

        I would suggest pre-heating the sheet pan prior to adding the hash browns to get that initial sear. Much like doing roasted veggies. Maybe even spend sometime afterwards under the broiler as well to achieve that crust. Or...

        Start the browning on the stove top, and finish in the oven. Either way you don't need to use much oil.

        1 Reply
        1. re: letsindulge
          kubasd23 Dec 28, 2011 04:16 PM

          It's not the oil that bothers me, I just seem to have bad luck with frying. I like the idea of putting the potatoes on a pre-heated sheet pan, that should help with the browning process. As LJS (I can't help but think of an old college boyfriend's nickname for Long John Silver's) says, stirring it is necessary.

        2. l
          LJS Dec 28, 2011 04:06 PM

          Never tried it myself, but seems as if it might work, as long as you got in there and kind of stirred things up every few mins, both to get even browning and to keep a close eye on any potential burning.

          But frankly, as long as you are adding the oil anyway, I'd be inclined to stick with stove-top...call it sauteeing, if it is the "f" word that scares you...

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