Need an easy side for busy weeknights? This crispy sheet pan hash browns recipe is really easy to make and perfect served with grilled steak and a veggie for an easy summer supper.

There are very little repeats of food in this house. As a food blogger and recipe developer, I’m always trying new things. I think it keeps things interesting, but my kids get a little nervous around dinner time. Understandably so. The forbidden rice pilaf probably looked a little frightening to them. (Tastes great, though!)

But not every night is a food blogging night. Sometimes it’s a quick and easy dinner. And on those nights, my kids always request the same thing: Steak and Potatoes. How American of them.

In order to suit their sophisticated palates, they like their steak marinated with this recipe, and they want their potatoes crispy. Normally I’d shy away from being treated like a short order cook, complying to the demands of the little dictators in my house. But on this they are right. That marinade is good. And my recipe for crispy sheet pan hash browns ain’t bad either.

Crispy Sheet Pan Hash Browns

Preheat the oven to 450 degrees Fahrenheight. You could totally make these by grating your own potatoes, but that takes work. And this is my easy night recipe. So I like to use the refrigerated shredded hash browns. Add one package of the shredded hash browns (or four peeled and grated potatoes, squeezed dry of excess moisture) to a large bowl.

Add in 2 tablespoons of soy sauce, 1 tablespoon of Worcestershire sauce, 1/4 cup Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste.

Grease a large baking pan and pour in the potato mixture, creating an even layer. Place in the lower third of the oven and bake for 12 minutes. Place the pan in the top third of the oven and bake for another 12 minutes, or until golden on top and crispy on the bottom.

Doesn’t that look amazing?