Once I discovered this foolpool recipe, I knew I couldn’t go back
Embark on a culinary journey as we explore the art of crafting the perfect Sheet Pan Hashbrowns. This delightful dish combines the simplicity of frozen shredded hashbrowns with a medley of ingredients to create a crunchy, golden delight. Join us in unraveling the secrets to achieving that perfect crispiness and savory goodness.
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Ingredients:
| Ingredients | Quantities |
|---|---|
| Frozen shredded hashbrown potatoes | 1 bag (16 oz) |
| Olive oil | 1/4 cup |
| Garlic powder | 1 teaspoon |
| Beaten egg | 1 |
| Shredded cheddar cheese | 1 cup |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- Preheat Oven: Preheat your oven to 400 degrees, ensuring it’s ready to create the perfect environment for your Sheet Pan Hashbrowns.
- Prepare Hashbrowns: Place the frozen shredded hashbrown potatoes into a large bowl.
- Add Ingredients: Add 1/4 cup of olive oil, 1 teaspoon of garlic powder, a beaten egg, 1 cup of shredded cheddar cheese, and salt and pepper to taste. Mix the ingredients until the hashbrowns are evenly coated.
- Spread on Baking Sheet: Spread the coated hashbrowns onto a greased baking sheet, forming either a spread or a pancake shape.
- Bake to Crispy Perfection: Bake in the preheated oven for 30 minutes, remembering to stir halfway through. Keep a close eye on them, baking until they reach the desired crispy texture.
- Serve and Enjoy: Once the Sheet Pan Hashbrowns are golden brown and crispy, it’s time to serve and savor the delightful flavors.
