Here's how Sheet-Pan Hash Browns will help you in weight reduction
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We hope you got insight from reading it, now let’s go back to sheet-pan hash browns recipe. You can cook sheet-pan hash browns using 7 ingredients and 20 steps. Here is how you achieve that.
The ingredients needed to cook Sheet-Pan Hash Browns:
- Prepare 3 pounds Yukon Gold potatoes, unpeeled
- Provide 6 tablespoons extra-virgin olive oil
- You need 1 teaspoon table salt
- Use 1/4 teaspoon pepper
- Use key equipment
- Use Sheets Rimmed Baking
- Get Food Processor
Steps to make Sheet-Pan Hash Browns:
- BEFORE YOU BEGIN: We prefer to use the shredding disk of a food processor to shred the potatoes, but you can also use the large holes of a box grater. These hash browns are great topped with sliced American cheese, chopped ham, and sautéed onions and peppers.
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Fit food processor with shredding disk.
- Halve or quarter potatoes as needed to fit through processor hopper, then shred potatoes.
- Transfer potatoes to large bowl and cover with cold water; let sit for 5 minutes.
- Rinse and dry bowl.
- Gather ends of towel and twist tightly to wring out excess moisture from potatoes.
- Transfer dried potatoes to now-empty bowl.
- Repeat 3 more times with remaining potatoes.
- Lightly spray 16 to 11-inch rimmed baking sheet with vegetable oil spray.
- Distribute potatoes in even layer on sheet, but do not pack down.
- Bake until top of potatoes is spotty brown, 32 to 35 minutes.
- One handful at a time, lift potatoes out of water and transfer to colander; discard water.
- Flip hash browns with metal spatula.
- Return sheet to oven and continue to bake until deep golden brown on top, 6 to 8 minutes longer.
- Season with salt and pepper to taste.
- Serve.
- Place one-quarter of shredded potatoes in center of clean dish towel.
- Add oil, salt, and pepper to potatoes and toss to combine.
- Remove sheet from oven.
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