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Sheet Pan Baked Hash Browns Recipe

These sheet pan hash browns are a quick and delicious breakfast or brunch side: baked shredded potatoes, onion, garlic, pepper, & spices. These baked hash browns are a simple one-pan recipe ready in no time.

Baked hash browns are a fantastic vegetarian/vegan and dairy free weekend brunch option!  Great served up with plant-based scrambled eggs, toast with avocado or hummus, and a tall glass of your favorite smoothie.

 
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I love a good, simple brunch recipe… and these sheet pan hash browns gets made every single weekend on our homestead!  Not even kidding, it’s my go-to “what do I want for brunch today” recipe that is perfect every time. Ready in under 45 minutes, and totally hands-off (the oven does all the work) so I can prep other things if I’m in the mood.
 
These are super quick and easy, crispy and crunchy, I use frozen hash browns to make these even easier.  I like adding onion, garlic, and bell pepper to mine, but you can add anything you like: cheese, spinach, tomato, or your favorite frozen veggies!
 

This Sheet Pan Hash Browns Recipe Is

  • Simple
  • Versatile
  • Loaded with Flavor
  • Fresh
  • Crispy
  • Cooked on One Sheet Pan
  • Vegan, Vegetarian, Whole30 approved!
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Baked Hash Browns Are Perfect Every Time

This sheet pan hash browns recipe is the perfect sheet pan breakfast or brunch!  I love a good sheet pan meal, especially during these winter months when the weather starts to turn cooler. Cooking on a sheet pan is one of my favorite ways to get a meal on the table fast! 

All the food gets cooked on a single pan, which makes cleaning up a breeze. And the oven does all the work for you, so you can focus on other kitchen prep (like making coffee!) while the food cooks. Sheet pan meals are awesome for breakfast, lunch, or dinner – check out my link here to see other sheet pan meals that are ready in no time!

Vegan Hash Brown Recipes Everyone Will Love

This vegan hash browns recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can, and these fit into a Whole30 approved plan. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy recipes are fantastic meatless meals for your table.

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What’s In This Vegan Sheet Pan Breakfast Potatoes Recipe?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

Bake Frozen Hash Browns on a Sheet Pan

I used frozen hash brown potatoes for this recipe instead of making them from scratch. This is a great way to transform boring hash browns into a bright and tasty breakfast the whole family can enjoy. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can have amazing hash browns thawed in no time.

Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples that always keep on hand.

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How Do I Make Sheet Pan Hash Brown Potatoes?

  1. Preheat oven to 425 degrees Fahrenheit.
  2. On a sheet pan, add the olive oil, hash browns, onion, garlic, bell pepper, and Montreal steak spice. Toss well so all ingredients are mixed and well combined.
  3. Bake for 20 minutes.  Remove pan from oven, flip the hash browns, and place back in oven. Turn heat down to 375 and bake for an additional 10 minutes.
  4. Remove pan from oven and sprinkle with fresh parsley… Mangia!

Dietary Modifications

  • This recipe is vegan, vegetarian, and dairy free!
  • It’s approved for a Whole 30 diet plan.
  • This recipe is gluten free, but be sure to check all the ingredients (like your spice blend, frozen potatoes, or toppings) just in case, to make sure everything is certified GF.

More Easy Sheet Pan Recipes You’ll Love!

Baked Honey Garlic Tofu Recipe (Vegetarian)

Sheet Pan Rosemary Focaccia Bread Recipe (Vegan, Pantry Staple Bread)

Stir Fry Vegetables  on a Sheet Pan (Vegan)

Sheet Pan Fajitas w/ Avocado Lime Crema (Vegan, Paleo, Whole30, GF)

whole30 paleo sheet pan recipe healthy vegan gluten free dairy free egg free breakfasts that kids will love for busy moms and families with food allergy safe and dietary restrictions

Share This Sheet Pan Hash Browns Recipe

If you make this easy one pan hash browns recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

Let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration. 

And follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there!

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Sheet Pan Hash Browns

Kelly Jensen
These sheet pan hash browns are a quick and delicious breakfast or brunch side: made with potatoes, onion, garlic, pepper, & spices. Vegan, dairy free, Whole30 approved!  Great served up with some fresh sourdough toast and a tall glass of orange juice.
5 from 8 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 178 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • On a sheet pan, add the olive oil, hash browns, onion, garlic, bell pepper, and Canadian steak spice. Toss well so all ingredients are mixed and well combined.
  • Bake for 20 minutes.  Remove pan from oven, flip the hash browns, and place back in oven. Turn heat down to 375 and bake for an additional 10 minutes.
  • Remove pan from oven and sprinkle with fresh parsley.  Enjoy!

Notes

  • This recipe is vegan, vegetarian, dairy free, and Whole30 approved!
  • This recipe is gluten free, but be sure to check all the ingredients (like your spice blend, frozen potatoes, or toppings) just in case, to make sure everything is certified GF

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive… think again, and give Misfits Market a look!

Nutrition

Calories: 178kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 30mgPotassium: 447mgFiber: 3gSugar: 2gVitamin A: 1249IUVitamin C: 55mgCalcium: 29mgIron: 2mg
Keyword one pan hash browns, Seet Pan Brunch Recipes, Sheet Pan Breakfast Recipes, Sheet Pan Hash Browns Recipe, Sheet Pan Hashbrown Potatoes, Vegan Sheet Pan Breakfasts
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Posted in American, Breakfast, Dairy Free, Easy Weeknight Meals, Favorites, Freezer Ingredients, Sheet Pan Meals, Side Dishes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Whole30 Recipes, Winter Recipes

19 Comments

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  12. Susan

    5 stars
    When I made this recipe, my husband and son immediately got up from bed for this breakfast. The wonderful aromas drew them to the breakfast table and had smiles after tasting this simple but delicious dish

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