My journey with this hash brown platter began during my apprenticeship at a busy Vermont inn, where I learned to feed dozens of hungry guests efficiently each morning. The head chef—a no-nonsense woman with decades of experience—taught me that perfectly crispy hash browns require patience and technique, not fancy ingredients. Years later, I still use her methods when preparing this crowd-pleasing breakfast for my family and guests, especially during holiday gatherings when I need a reliable centerpiece dish.
Rise & Shine Morning Hash Brown Platter
Golden-crisp hash browns with savory toppings create a breakfast worth waking up for, cooked to perfection every time.
Prepare the Potatoes
Using the large holes of a box grater, grate the peeled potatoes. Place grated potatoes in a large bowl of cold water and let soak for 5 minutes. Drain thoroughly and rinse under cold water. Using a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible from the potatoes until very dry.
Season the Mixture
Preheat oven to 425°F (220°C). In a large bowl, combine dried grated potatoes, diced onion, 3/4 teaspoon salt, garlic powder, onion powder, and black pepper. Add the melted butter and oil, tossing until everything is well coated.
Form the Hash Brown Base
Line a large baking sheet with parchment paper and lightly oil the surface. Spread the potato mixture evenly over the baking sheet, pressing down firmly with a spatula to create a compact layer about 1/2-inch thick. Spray or brush the top lightly with additional oil.
Bake to Perfection
Bake in the preheated oven for 20 minutes until the edges begin to brown. Carefully flip sections of the hash browns using a large spatula (they won't flip as one piece, and that's okay). Return to the oven and bake for another 10 minutes until golden and crispy.
Add Toppings and Finish
Remove from oven and sprinkle evenly with crumbled beef bacon and shredded cheese. Return to the oven for 3-5 minutes until cheese is melted and bubbly. Remove from oven, sprinkle with remaining 1/4 teaspoon salt and sliced green onions. Cut into portions and serve immediately, with sour cream on the side if desired.
Perfect Crispy Hash Browns Like a Restaurant
Learn the secrets to making restaurant-quality hash browns at home with this easy tutorial for crispy, golden perfection every time.
This platter solves the eternal breakfast dilemma: how to serve hot, crispy potatoes to everyone simultaneously. The sheet pan approach allows you to feed four people with minimal hands-on cooking time. Did you know that properly rinsed potatoes (to remove excess starch) are 40% more likely to crisp perfectly? Prep everything the night before—grate, rinse, and dry the potatoes, then store in the refrigerator in paper towels to remove excess moisture for truly restaurant-quality results with minimal morning effort.
Each bite delivers the perfect textural contrast—shatteringly crisp exteriors giving way to tender interiors, with pockets of gooey melted cheese and smoky beef bacon scattered throughout. The aroma of butter-crisped potatoes mingles with the savory scent of herbs and onions, creating an irresistible invitation to the breakfast table. Customize with hot sauce for heat lovers or fresh herbs for a bright finish that balances the richness.
Start your morning with intention by preparing this classic breakfast staple. The techniques you’ll master—proper potato preparation, timing, and temperature control—extend far beyond this single recipe. Make extra and use leftovers for quick breakfast burritos or as a base for a simple hash. Ready to transform your breakfast game? This platter delivers restaurant-quality results with streamlined home kitchen methods—exactly what busy mornings require.
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