Once I discovered this foolpool recipe, I knew I couldn’t go back

Embark on a delicious adventure with this foolproof recipe for Sheet Pan Hashbrowns—a savory, golden-brown treat that’s equal parts crispy and comforting. Using simple pantry staples and frozen shredded potatoes, this dish is a breakfast (or brunch) favorite made easy. Let’s uncover how to get those irresistible crispy edges and that cheesy, savory flavor in every bite.

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🧾 Ingredients:

Ingredient	Quantity
Frozen shredded hashbrowns	1 bag (16 oz)
Olive oil	1/4 cup
Garlic powder	1 teaspoon
Egg (beaten)	1
Shredded cheddar cheese	1 cup
Salt	To taste
Black pepper	To taste

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👨‍🍳 Instructions:

1. Preheat the Oven
Set your oven to 400°F (200°C) to create the ideal heat for crispy, evenly-baked hashbrowns.

2. Mix the Base
In a large mixing bowl, add the frozen shredded hashbrowns.

3. Add Flavor and Bindings
Pour in the olive oil, garlic powder, beaten egg, shredded cheddar cheese, and a generous pinch of salt and pepper. Stir thoroughly until the potatoes are evenly coated.

4. Spread on Sheet Pan
Lightly grease a baking sheet. Spread the hashbrown mixture across the surface in a thin, even layer. You can press them into a round shape or keep them spread out for extra crisp edges.

5. Bake to Perfection
Bake for about 30 minutes, stirring once halfway through for even browning. Keep an eye on them toward the end—you’re looking for that irresistible golden crisp.

6. Serve Hot
Once beautifully browned and crisped, remove from the oven and serve immediately. Pair with eggs, hot sauce, or a dollop of sour cream for a hearty treat.

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✨ Bonus Tip: Want extra crunch? Broil for the last 2 minutes—just don’t walk away!

These Sheet Pan Hashbrowns are easy to customize, crowd-pleasing, and practically made for lazy weekend mornings.