Sheet pan hashbrown squares

By Annabelle Waugh
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This easy sheet pan recipe makes the perfect hashbrown potato base. Cut it into small squares and top with bacon, sour cream and chives as an easy appetizer, or cut into larger squares to use as a base for a dollop of crème fraiche, smoked salmon, lightly dressed arugula and poached eggs for the ultimate brunch dish. The options are endless! 


  • 1.4 kilograms medium russet (baking) potatoes, peeled
  • 3 tablespoons butter, melted
  • 1 shallot, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large pot of boiling salted water, cook potatoes 10 minutes. Drain and let cool. Using the coarse side of a grater, grate potatoes into large bowl. Add butter, shallot, salt and pepper; toss to coat.
  2. Line a 38 x 25 centimeter rimmed baking sheet with parchment paper. Press potato mixture into pan. Bake on bottom rack of 450°F (230°C) oven until golden brown on top and bottom, 45 to 50 minutes. Let cool slightly. Slide onto cutting board. Cut into squares and top as desired.


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