I recently discovered an exciting twist on a classic dish with my Oven Baked Hash Browns. I marveled at the crispy edges combined with tender, seasoned potatoes, all baked to perfection in muffin tins. This recipe transformed my breakfast routine with its satisfying crunch and simple charm that invites a second bite.

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I recently tried out a new twist on a classic breakfast favorite that quickly became one of my go-to recipes. I love that these Oven Baked Hash Browns are super simple to whip up and have a crispy, satisfying crunch on every bite.

I start by mixing 3 cups shredded potatoes with 2 tablespoons olive oil and 2 tablespoons melted butter, then season with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder. If you’re using frozen hash browns, just be sure to thaw and squeeze them dry.

I grease each muffin tin cup with cooking spray, so there’s no need for sticky pans later. This method is not only quick, but a real game changer if you’re prepping for a busy morning or a relaxed Thanksgiving brunch.

It’s a refreshingly easy update on traditional recipes like hash brown bites or even a make ahead breakfast hash brown casserole. Enjoy!

Why I Like this Recipe

I love this recipe because it’s super simple to put together and doesn’t leave a huge mess on the stove. I don’t have to fry a big batch in a skillet which always makes my kitchen feel like a disaster zone afterward.

I really enjoy the fact that using a muffin tin lets me get that perfect crispy edge on everywhere. It’s pretty cool how every little piece turns out just right even if my technique isn’t perfect.

Finally, I like that I can use either fresh or frozen potatoes so its really flexible. It makes making a quick breakfast or snack a lot easier and I always feel pretty clever when I whip it up.

Ingredients

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Shredded Potatoes are rich in carbs and fiber, they form the hearty base for our dish.
Olive Oil is a healthy fat that enhances vitamin absorption and adds a delicate flavor.
Melted Butter gives a rich taste it adds moisture and a bit of indulgence.
Salt enhances the taste and makes all the ingredients really pop.
Black Pepper adds a mild heat and helps round out the flavors just right.
Garlic Powder infuses a subtle pungency that elevates the dish savory profile.
Cooking Spray prevents sticking and ensures an even, crisp finish on your hash browns.
All work together to deliver a crispy, satisfying dish that pleases every palate.

Ingredient Quantities

3 cups shredded potatoes (use 3 medium russet potatoes grated or an equivalent amount of frozen hash browns, thawed and squeezed dry)

2 tablespoons olive oil

2 tablespoons melted butter

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

Cooking spray for greasing the muffin tin

How to Make this

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1. Preheat your oven to 425°F and spray the muffin tin thoroughly with cooking spray.

2. If you’re using fresh potatoes, peel and grate 3 medium russet potatoes until you have about 3 cups of shredded potatoes or use frozen hash browns that have been thawed and squeezed dry.

3. In a large bowl, add the shredded potatoes, 2 tablespoons olive oil, and 2 tablespoons melted butter.

4. Sprinkle in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder.

5. Mix everything together well so the seasoning and fats evenly coat the potatoes.

6. Evenly spoon the potato mixture into each muffin cup, pressing it down a bit so you get a nice flat surface on top.

7. Place the muffin tin in the oven and bake for about 20 to 25 minutes, or until the edges and bottoms turn crispy.

8. Once done, remove the tin from the oven and let the hash browns cool for a few minutes before using a spatula to take them out.

9. Enjoy your crispy oven baked hash browns while they’re hot and munchy!

Equipment Needed

1. Oven – Needed to preheat and bake the hash browns.
2. Muffin tin – Used to form each individual hash brown.
3. Cooking spray – For greasing the muffin tin so the hash browns don’t stick.
4. Vegetable peeler – To peel the fresh potatoes if you’re using them.
5. Box grater – To shred the potatoes.
6. Large bowl – To mix the shredded potatoes with oil, butter and spices.
7. Measuring spoons – For accurate amounts of salt, pepper, garlic powder, olive oil and butter.
8. Spatula – For removing the baked hash browns from the tin.

FAQ

Q: Can I substitute frozen hash browns for the fresh ones?

A: Yeah, you can. Just make sure they are thawed and squeezed dry so they dont get soggy.

Q: Do I need to grease the muffin tin with cooking spray?

A: Yup, greasing the tin with cooking spray is essential so the hash browns come out easily when they're done.

Q: How do I make sure the hash browns turn out crispy?

A: Preheat your oven and spread the shredded potatoes out evenly in the muffin tin. The mix of olive oil and melted butter helps in getting that crispy texture.

Q: Can I make these hash browns in advance?

A: Sure, you can shred the potatoes ahead of time and even mix in the ingredients. Just keep them covered in cold water and dry them off well before assembly.

Q: What should I do if my hash browns end up too dry?

A: If they turn out dry, try spraying a little water over them or covering with foil during part of the baking process next time.

Oven Baked Hash Browns Recipe Substitutions and Variations

If you run out of olive oil, try using avocado oil or even canola oil – they work just as good for browning your potatoes.
Instead of melted butter, you could substitute with a bit of coconut oil. It might give a slight flavor change but it’s a neat alternative.
Don’t have the usual salt? Sea salt or kosher salt works really well, just keep in mind that they might have slightly different intensities.
If you’re low on garlic powder, some fresh minced garlic can fill in the gap – just toss in a bit extra since fresh garlic tends to be stronger.

Pro Tips

1. If you use frozen hash browns, make sure you squeeze out every bit of water you can. Wet potatoes will steam in the oven instead of getting that nice crunch.
2. Press the mixture down real firm in the muffin tin so you get a flat surface that crisps up evenly on top.
3. Preheat your oven properly and let it get to 425°F before you put the hash browns in; starting in a hot oven really helps with that crispy edge.
4. Mix the spices and fats into the shredded potatoes really good so that every bite has flavor instead of some pieces tasting bland.

Oven Baked Hash Browns Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

108

kcal

Equipment: 1. Oven – Needed to preheat and bake the hash browns.
2. Muffin tin – Used to form each individual hash brown.
3. Cooking spray – For greasing the muffin tin so the hash browns don’t stick.
4. Vegetable peeler – To peel the fresh potatoes if you’re using them.
5. Box grater – To shred the potatoes.
6. Large bowl – To mix the shredded potatoes with oil, butter and spices.
7. Measuring spoons – For accurate amounts of salt, pepper, garlic powder, olive oil and butter.
8. Spatula – For removing the baked hash browns from the tin.

Ingredients

3 cups shredded potatoes (use 3 medium russet potatoes grated or an equivalent amount of frozen hash browns, thawed and squeezed dry)
2 tablespoons olive oil
2 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Cooking spray for greasing the muffin tin

Directions

Preheat your oven to 425°F and spray the muffin tin thoroughly with cooking spray.
If you're using fresh potatoes, peel and grate 3 medium russet potatoes until you have about 3 cups of shredded potatoes or use frozen hash browns that have been thawed and squeezed dry.
In a large bowl, add the shredded potatoes, 2 tablespoons olive oil, and 2 tablespoons melted butter.
Sprinkle in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder.
Mix everything together well so the seasoning and fats evenly coat the potatoes.
Evenly spoon the potato mixture into each muffin cup, pressing it down a bit so you get a nice flat surface on top.
Place the muffin tin in the oven and bake for about 20 to 25 minutes, or until the edges and bottoms turn crispy.
Once done, remove the tin from the oven and let the hash browns cool for a few minutes before using a spatula to take them out.
Enjoy your crispy oven baked hash browns while they're hot and munchy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.