Sheet Pan Crispy Hash Browns

Psalm 22:11

    [11] Be not far from me,

        for trouble is near,

        and there is none to help.

4 c peeled and grated potatoes

2 T butter

1 T olive oil

½ t kosher salt

½ t black pepper

½ t chili powder

½ t garlic powder

½ c grated Parmesan

Line a sheet pan with parchment paper and preheat oven to 400 °F.

Peel and grate potatoes until you have 4 cups (about 2 potatoes). 

Add the grated potatoes to a large bowl and rinse the potatoes well with cold water. 

Use a colander.

Drain and rinse a second time. 

Drain off as much water as you can.

In a microwave safe bowl, combine butter, oil, and spices. 

Microwave on high for 30 seconds to melt butter. 

Stir spice mixture into potatoes along with grated Parmesan cheese. 

Stir well.

Spread potatoes out on sheet pan in a single, even layer. 

Shoot for 1/4 inch thick.

Place sheet in a preheated oven on the bottom rack for 13 minutes. 

When edges of hash browns are browning lightly, move sheet pan to the very top rack. 

Bake for another 8 minutes so top can crisp up. 

Don’t stir the potatoes!

Watch carefully because they will burn!

Serve