Sheet-Pan HashBrowns

BEFORE YOU BEGIN: We prefer to use the shredding disk of a food processor to shred the potatoes, but you can also use the large holes of a box grater. These hash browns are great topped with sliced American cheese, chopped ham, and sauted onions and peppers.

Adjust oven rack to middle position and heat oven to 450 degrees.

Fit food processor with shredding disk.

Halve or quarter potatoes as needed to fit through processor hopper, then shred potatoes.

Transfer potatoes to large bowl and cover with cold water; let sit for 5 minutes.

Rinse and dry bowl.

Gather ends of towel and twist tightly to wring out excess moisture from potatoes.

Transfer dried potatoes to now-empty bowl.

Repeat 3 more times with remaining potatoes.

Lightly spray 16 to 11-inch rimmed baking sheet with vegetable oil spray.

Distribute potatoes in even layer on sheet, but do not pack down.

Bake until top of potatoes is spotty brown, 32 to 35 minutes.

One handful at a time, lift potatoes out of water and transfer to colander; discard water.

Flip hash browns with metal spatula.

Return sheet to oven and continue to bake until deep golden brown on top, 6 to 8 minutes longer.

Season with salt and pepper to taste.

Serve.

Place one-quarter of shredded potatoes in center of clean dish towel.

Add oil, salt, and pepper to potatoes and toss to combine.

Remove sheet from oven.