Sheet Pan Chile Lime Spiralized Hash Browns are baked, not fried, and make a yummy potato side dish for any meal of the day!

Easy, economical, and a nutritious food choice to fuel an active lifestyle – plus bonus, this fun sheet pan hash brown recipes is a big hit with the entire family. The added flavor comes from a simple drizzle and toss with butter, olive oil, and spices before baking.

Making this sheet pan recipe is a time and sanity saver. There is NO standing over a hot, grease-spitting skillet flipping hash brown patties one by one.  

Plus, it’s fun to prep potatoes using a spiralizer to make long, twisty potato strands – get the kids to help with this portion of the chili lime hash browns.

Also, check out my Pinterest Story for video step-by-step.

Pro Tip #1: If you don’t have a spiralizer (I love my spiralizer attachment for the Kitchenaid Mixer), a similar result can be achieved with an inexpensive manual spiralizer, shredding potatoes with a food processor, or grating with a simple box grater. That last box grater option will give you an arm workout too!

Pro Tip #2: After spiralizing or grating, rinse off potatoes in a bowl of cold water to remove the excess starches. You can skip this step, but the potatoes will be gloppy and less crispy (but still taste just fine).

Pro Tip #3: Line the baking sheet with a silicone baking sheet or parchment paper. This recipe will stick to pan otherwise.

Pro Tip #4: You can adjust the chili spice level up or down depending on the preference of your family.

Pro Tip #5: Use an approximate 10” x 15” rimmed baking sheet and don’t overfill it.  Use the amount of potatoes called for in the spiralized potato recipe. Too many spiralized potato strands and the hash browns will not bake up crispy.

Pro Tip #6: Don’t try to flip or stir the potatoes during baking. They WILL get crispy on top and bottom and lining the pan with parchment will keep them from sticking.  

Pro Tip #7: Sheet pan potato recipes like these spiralized chili lime hash browns are very versatile and work for breakfast, brunch, lunch and dinner!

Reduce food waste by roasting the “potato butts” that are remnants after spiralizing. They look so funny, but taste just as yummy!

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Sheet Pan Spiralized Chile Lime Hash Browns

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Course: Breakfast, brunch, dinner, Side Dish

Keyword: potatoes, sheet pan, side dish

Ingredients

• 2 lbs. Russet potatoes washed
• 3 Tbsp. butter melted
• 1 Tbsp. olive oil
• 1 Tbsp fresh lime juice
• 1 Tbsp. chili powder
• 2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. dried parsley

Instructions

1. Preheat oven to 425F degrees.

2. Grate or spiralize potatoes with skin left on.

3. Dunk prepped potatoes in cold water, drain, and pat dry on a dish cloth.

4. Line approx 10"x15" rimmed baking sheet with parchment paper or silicone baking sheet. Spread out potatoes on pan.

5. In bowl, melt butter and stir in olive oil, lime juice, chili powder, salt and garlic powder, parsley. Drizzle over potatoes and toss around with spoon or hands. Spread potatoes back out into even layer.

6. Bake for 30 to 40 minutes (WITHOUT stirring or flipping), or until browning. If you would like them extra, extra crispy, turn OFF oven and let pan sit in oven for another 10-15 minutes.