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Baked Hash Browns

Crispy baked hash browns made with shredded potatoes, cheese, eggs, and butter.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 12 pieces

Ingredients

  • 30 ounces frozen shredded hash brown potatoes thawed
  • 1/2 cup Land O Lakes Unsalted Butter melted
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder

Instructions

  • Preheat the oven to 400°F (200°C) and line a large rimmed half-sheet baking pan with parchment paper.
  • Place the thawed shredded hash browns in a large bowl.
  • In a small bowl, whisk the eggs until combined, then pour them over the potatoes.
  • Add the shredded cheddar, salt, ground cumin, dried thyme, and garlic powder to the bowl and toss until evenly coated.
  • Pour the melted butter over the potato mixture and toss again to distribute the butter evenly.
  • Spread the mixture evenly across the prepared baking sheet in a single layer and smooth the top.
  • Bake for about 40 minutes, until the top is golden and the edges are crisp.
  • Remove from the oven, cut into 12 pieces, and serve warm.

Equipment

  • Large Bowl
  • small bowl
  • Whisk
  • rimmed half-sheet baking pan
  • Parchment Paper
  • spatula or spoon

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • To freeze, wrap portions in plastic and place in a freezer-safe container for up to 3 months.