Parmesan Baked Hash Brown Potatoes
Recipes Breakfast / Brunch Side-dish Vegetarian
Description
Whether you serve these easy to prepare delicious gems for breakfast, brunch or dinner, you and everyone who is lucky enough to eat them will love their crispy, golden edges and soft insides.
Ingredients
1 bag frozen hash brown potatoes (dry of ice/water or use the Simply Potatoes Hash Browns brand*, which are dry out of the package)
1 c. sliced green onions, optional
1/2 c. grated Parmesan cheese
1 t. sea salt
1/2 t. black pepper
2 T. olive oil
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
If using frozen hash browns, defrost them overnight in the refrigerator.
Preheat oven to 400 degrees.
Spray non-stick muffin tins with coconut oil non-stick spray. Press potatoes dry in a large mixing bowl with paper towels, which helps them crisp up, or use a salad spinner to help dry the potatoes.
Mix all ingredients in the bowl. Scoop into muffin tin; evenly distribute all hash browns into each cup; press down just a bit.
Bake 45 minutes or until crispy.
Makes 12.
Store leftovers in covered dish in refrigerator. Reheat in the microwave.
To Make in Advance: Prep in the muffin tins the night before; cover with plastic wrap; remove plastic wrap; bake as directed in the oven.
*The Simply Potatoes Shredded Hash Browns are dry out of the package which saves a step. They will be near the eggs in your grocery store. If using frozen hash browns, dry them using a salad spinner to get the water off, or a clean dish towel or paper towels to dry them. This will help them crisp to a golden brown.