Sheet Pan Hash Browns

Gluten-Free | Vegetarian | Nut-Free

Am I the only one who can’t get a consistent, crispy ’do on my hash browns if I make them in a skillet? Turns out, there’s a better way: in the oven.

Serves 4

• 1½ pounds frozen shredded hash browns, thawed and excess liquid squeezed out
• ¾ cup freshly grated Pecorino Romano cheese
• 1 cup chopped yellow onion (about 1 medium)
• 5 tablespoons salted butter or ghee, melted
• 1¼ teaspoons salt
• ¾ teaspoon garlic powder
• ¾ teaspoon freshly ground black pepper
• 6 large eggs
• 2 medium tomatoes, sliced, for serving
• 2 scallions, thinly sliced, for serving
• 4 fresh basil leaves, chopped, for serving
• Red pepper flakes, for serving (optional)

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

In a large bowl, combine the hash browns, cheese, onion, melted butter, salt, garlic powder, and black pepper and stir until well incorporated.

Spread the hash brown mixture into a thin, even layer on the prepared baking sheet and bake for 20 minutes. Move the pan to sit directly under the broiler and switch the oven to broil for 1 to 2 minutes, until the tops of the hash browns are golden and crispy.

Return the oven to 425°F.

Remove the pan from the oven and carefully create six 2-inch-wide wells in the hash browns, spacing them evenly apart. Gently crack an egg into each well and return the pan to the oven. Bake for 10 to 12 minutes, until the egg whites are set and the yolks are soft.

To serve, top the hash browns with the scallions, tomato slices, basil, and a sprinkling of red pepper flakes, if desired.