Sheet Pan Hash Browns

When I travel, I don't blend in. There's no hiding the fact that I'm a tourist.  I walk around with a giant camera around my neck. 😂📷 On our trip through Switzerland last Fall, we certainly didn't look or sound like locals but we did do our best to eat like locals.  We sampled cheese fondue, weiner snitzel, bratwurst, bone broth, streusel and lots and lots of Swiss hot chocolate.  Let's just call it Switzerland research.  

While we were in Switzweland, we had our very first taste of Rosti.  If you've never had Rosti before - think hash browned potatoes fried in butter.  I had never heard of it before going to Switzerland but trust me - it's as delicious as it sounds.   It's not just a breakfast food like the American hash browns either.  It's kind of like the American french fry.  It's such a popular dish that we found a version of rosti in almost every restaurant the we visited.  

Ben tried Rosti with cheese, sausage and a fried egg for lunch one afternoon.  I tried Rosti served alongside a salad trio for dinner one evening.  (Pretty much describes our individual eating habits.)  🤣 I honestly never much cared for hash browns until I tried the Rosti in Switzerland.  Now I have a new appreciation for the fried shredded potatoes that pretty much goes with everything from sausage to smoked salmon.  

Since rediscovering this versatile dish, I thought I would try my hand at good old American hash browns before I tackle the Swiss Rosti.  I found this recipe in a Cook's Country magazine and I was super excited to give it a try.  Our trip to Switzerland has opened up the possibilities for serving hash browns.  It's not just a breakfast food anymore.  

Sheet Pan Hash Browns
3 pounds Yukon Gold Potatoes, unpeeled
6 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

Shred potatoes with shredding disk in food processor.  

Transfer to a bowl and cover with cold water.  Let sit for 5 minutes. 

Transfer potatoes to a colander and rinse and dry bowl.  

Place one quarter of potatoes in center of a clean dish towel.  Twist to wring out moisture.  

Repeat with remaining potatoes.  Transfer dried potatoes to dry bowl.

Add oil, salt and pepper.  

Grease a 16x11" baking sheet.  Distribute potatoes evenly on pan.  

Bake 32-35 minutes at 450.  Remove pan from oven.  Flip with spatula.  

Return to oven and bake 6-8 minutes. 

Season with salt and pepper and serve. 

This is no rosti but it's the best recipe for hash browns that I've ever made.  (or tasted)   It's the perfect compliment to my scrambled eggs, my turkey burgers and even my salads.  😂

​Ciao!

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