Crispy Hash Browns Baked in the Oven

Super crunchy!

Crispy hash browns, extra thin and crackling. Let’s bake them to speed up the cooking process. Only 2 ingredients + spices.

By Ksenia
12. January 2024
Rating: 5.00

Why this recipe is great

Crispiest Hash Browns with Few Ingredients

Are you craving extra crispy hash browns? And only have potato and cheese at home? You found the right recipe. These hash browns are the crispiest we have ever eaten. They crisp in your mouth like potato chips. They turn very thin and crispy. And not like the hash browns that you know from McDonald’s, which are thicker. You only need two ingredients and a little bit of pepper.

The Hash Browns are super crispy and not greasy – love it.

Tim @YouTube

How to Make Hash Browns Extra Crispy? Recipe, Tips, and Hacks Revealed

This crispy hash brown recipe is pretty straightforward. Peel and grate the potatoes. Put grated potatoes into cold water, and after 5 minutes, remove any excess water. Mix potatoes with grated cheese and add a little bit of pepper. Bake in the oven for 30 minutes and flip over after 20 minutes.

Ready for hacks and tips? Let’s start! First, grate the potatoes on the coarse grater. It will keep the grated potatoes fluffy. If you use a finer grater, grated potatoes will be wet. It will be challenging to make hash browns crispy. Second, pour cold water over the grated potatoes, rinse, and drain. This removes starch, and the hash browns don’t turn sticky but crispy. Use a towel to squeeze out any remaining water. The grated potatoes should have an airy and fluffy texture. No water at all.

Second, add grated cheese that turns crispy during baking. Don’t add the cheese that melts and stays soft. This will soften your hash browns, and they won’t be crispy. We recommend using already grated mozzarella cheese. Don’t use the type that comes in a solid block or the ball. It is too soft. As most cheese types are already salty, we are not adding salt to hash browns. We only add some pepper. It is better to add some salt once the hash browns are ready. Because cheese is already salted, adding extra salt to hash browns can make them too salty.

Next, use a fork to form hash browns on parchment paper. This way, you won’t crush them. Don’t press or flatten. This way, the hash browns will not get soggy and have an airy texture. Finally, bake them in the oven for 30 minutes. Flip over after 20 minutes to ensure both sides turn crispy. We recommend using an oiled parchment paper and not a baking form. Parchment paper is perfect because hash browns do not stick to it. You can easily flip them over and remove them from parchment paper after they are ready.

Homemade Hash Browns: How to Speed the Cooking Process?

Nothing can stop us from making homemade hash browns. Or can it? To grate the potatoes can take ages! It makes the preparation time extra long. To shorten the process, we recommend using a food processor. It grates the potatoes in seconds! When selecting a food processor, choose one with many grating possibilities. From fine grating to coarse grating. This will speed up the cooking process for many dishes.

A side view of baked crispy hash browns, showing their thin and crispy texture.

Baked Crispy Hash Browns: Less Time at the Stove

We chose baking instead of deep-frying to make these crispy hash browns. Why? First, it is healthier. Second, we prefer to use less oil. So we save some extra cash. Melted cheese adds a lot of crispiness and is perfect for making hash browns extra crispy. And the last reason is the most important one: less time at a stove! Once you put hash browns in the oven, you can relax. You don’t have to spend time at the stove and keep an eye on the food.

Planning a dinner and want to know what goes best with hash browns? Crispy, thin hash browns are the best to dip into warm, rich and creamy black bean soup. It’s a quick process. While the hash browns are in the oven, you can whip it up in no time. Or, if you are looking for something cold and refreshing, asian noodle salad is the best choice. Creamy, refreshing dressing, crispy vegetables and soft beans. Enjoy!

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User Crispy hash browns on the table, put one over the other. They look very thin with crispy edges.

Crispiest Hash Browns | Homemade | Easy | Baked

5 from 10 votes
Crispy hash browns baked to speed up the cooking! Homemade with only 2 ingredients + Spices.
Servings 5 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


Ingredients for crispy hash browns (5 servings, around 110 g per serving)

  • 500 g unpeeled potatoes or 350-400 g of peeled potatoes
  • 100 g grated mozzarella cheese*
  • Spices: 1/4 tsp pepper


How to make crispy hash browns:

  • Peel 500 g of potatoes. Grate potatoes on a coarser grater. Using a coarse grater ensures grated potatoes are airy, fluffy, and not wet. Hash browns will have too much water if you use a finer grater.
    Grating potatoes for crispy hash browns.
  • Soak grated potatoes in the cold water. Let them sit for 5 minutes. Drain grated potatoes in a sieve and rinse to remove excess water. Press potatoes into a sieve so all excess water comes out.
    Rinsing grated potatoes to remove starch.
  • Place the grated potatoes on a towel. Coat them from all sides with the towel. Squeeze to remove any remaining water. Preheat the oven to 180°C (355°F).
    Placing potatoes on a towel to squeeze out all remaining moisture.
  • Mix the grated potatoes with 100 g of grated mozzarella and the spices (¼ tsp pepper). * The texture should be very airy, without any water.
    Adding grated mozzarella cheese to grated potatoes.
  • Oil the parchment paper. Place the potato mixture on parchment paper in separate hash brown servings. Don’t flatten them. Use a fork to transfer from the bowl to the parchment paper. This will maintain an airy texture.
    Placing hash browns on parchment paper before baking.
  • Bake at 180 C / 355 F for 30 minutes. After 20 minutes, flip the hash browns to the other side. Put again into the oven and bake for an additional 10 minutes.
    Flipping hash browns on the other side, before putting them again into the oven.



*Choose a cheese type that crisps when it melts. This way, the hash browns will turn crispy. Please don’t use a cheese type that softens when it melts. Using it, the recipe will not work. We recommend using already grated mozzarella cheese. Not mozzarella that comes in a solid block or a ball. This type is too soft for this recipe.
*We did not add any salt because the cheese was already salty. We recommend not adding salt because most cheeses are already salty.


Calories: 685kcalCarbohydrates: 90gProtein: 32gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 79mgSodium: 657mgPotassium: 2181mgFiber: 11gSugar: 5gVitamin A: 686IUVitamin C: 99mgCalcium: 565mgIron: 4mg
Calories: 685kcal
Course: Dinner, Lunch
Cuisine: American
Keywords: crispiest hash browns, crispy hash brown recipe, crispy hash browns

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