Parmesan Hash Brown Cups

I’m sharing this epic recipe with you today thanks to Schick Hydro® as part
of a sponsored post for Socialstars, but all opinions here are mine. #MakeItEpic!

Try these Parmesan Hash Brown Cups instead of french fries for dinner tonight! A fun side dish for dinner or breakfast that everyone is going to love!


Actually these would be great for breakfast next to a big pile of eggs.

Not only are these Parmesan Hash Brown Cups tasty, but they’re easy to make and a lot better for you than french fries.

We love eating potatoes of any kind. Hash browns are a favorite for us too. This recipe is an easy way to make your hash browns up ahead of time and have them for a couple of meals.

This is definitely a staple recipe of ours now. Usually the recipes I look at or ideas get changed up a lot to make them my own but this one I followed just like it was. More scallions was all that I really changed!

This recipe can be switched up in about a hundred different ways too. Put in any kind of cheese you can think of or add any vegetable you might have in the fridge…

You could even turn them into a whole meal by mixing in some eggs, chopped ham or sausage. I love recipes that you can rummage through your fridge and throw in whatever you have, a lot like our Beefy Tomato Soup, we’ve added all sorts of different things to that recipe!

To keep it easy I used frozen shredded hash browns I picked up at the store.




Spray a muffin pan with cooking spray and divide the mixture to fill the whole pan.


Then just cook them in the oven at 350º for 45 minutes until they’re crispy and browned.

Hamburgers, steak, chicken, eggs, whatever you would normally serve potatoes with – make these Parmesan Hash Brown Cups instead.


We make these ahead of time and freeze them too! Just warm them up in the oven for a fast side dish to dinner!

Here’s another awesome side dish recipe we make all the time!



Parmesan Hash Brown Cups

  • Author: Dan


makes 12 hash brown cups


  • 1 (20 oz.) bag frozen shredded hash browns
  • 1 bunch of scallions, chopped (about 6)
  • 1 t. salt
  • 1 t. garlic powder
  • 1/2 t. fresh ground black pepper
  • 1 c. grated parmesan cheese
  • 2 T. olive oil


  1. Take all the ingredients and mix them together in a large bowl.
  2. Spray a muffin pan with cooking spray.
  3. Fill with the hash brown mixture, your mixture should fill the pan.
  4. Push the hash browns down into the cups with the back of a spoon.
  5. Bake at 350 degrees for 45 minutes.


You could also make these bite-sized in a mini muffin pan, follow the same instructions but cook for only about 20 minutes.

33 Responses

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  4. patti

    Looks great. You wrote mini muffin pan in the original recipe instead of regular size muffin pan. Just might want to orrect that in case someone cooks the minis that long it’ll burn. Can’t wait to try, thank you!

    1. Good question, Lauren – I have never frozen them before! I don’t see why not though. As long as they’re completely cooled before you freeze them it should work fine1 If you do try it let me know how it turns out.

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        Just finished the test run for these and they did NOT disappoint! Serving them at a baby shower in 2 weeks and was looking for some “make ahead” items. I prepared them according to directions (I know that sounds silly but I’m always seeing posts that state “I followed directions except…) in mini pans. This recipe made about 30. Baked them at 350 for 27 mins. Removed from oven, cooled completely on rack, blotted the bottoms to remove some oil, and froze uncover on sheet pan. Bagged them after frozen and experimented with the reheat this AM. Preheated oven to 400 and cooked uncovered for 10 mins, flipped them and cooked and additional 2. Perfection! Thank you for this fabulous recipe! It will be a family favorite for all holiday brunches to come!

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