Parmesan Hash Brown Cups

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!

Parmesan Hash Brown Cups on parchment 

An Easy Potato Side Dish For Breakfast Or Dinner

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.

Ingredients To Make Parmesan Hash Brown Cups

A little help from the store is going to go a long way for these potatoes. You won’t believe how few ingredients you need to make these hash brown cups!

Store Bought Hash Browns: If you haven’t seen them before, you can grab frozen, shredded hash browns right at the grocery store – HUGE time saver!

Parmesan Cheese: We prefer grating our own or getting a good quality grated parmesan cheese from the store The kind in the can or jars that don’t have to be refrigerated…not so mush flavor.

Scallions: A few chopped scallions add a lot of flavor without being too “oniony”.

Seasonings: Salt, pepper and garlic powder add a ton of flavor!

Parmesan Hash Brown Cups ingredients

How Do You Make These Hash Brown Cups?

You guys honestly aren’t going to believe how easy these are to  make! It’s literally adding a few ingredients to a bowl, mixing together and baking in a muffin pan.

  1. Preheat the oven to 350 degrees.
  2. Add all the ingredients to a bowl and mix together. 
  3. Spray a muffin pan with cooking spray and fill each well with the hash brown mixture.
  4. Push the hash browns down into the cups with the back of a spoon.
  5. Bake at 350 degrees for 45 minutes.

Parmesan Hash Brown Cups in muffin pan

We’ve had readers tell us that they’ve also made these Parmesan Hash Brown Cups in mini muffin pans for appetizers too! Top them with sour cream and chives or lox and cream cheese for brunch!

Parmesan Hash Brown Cups

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

Looking For More Potato Side Dishes?

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Parmesan Hash Brown Cups

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x

A super simple potato side dish that’s great as a side to dinner or breakfast!

Scale

Ingredients

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

Instructions

  1. Preheat the oven to 350 degrees.
  2. Add all the ingredients to a bowl and mix together.
  3. Spray a muffin pan with cooking spray and fill each well with the hash brown mixture.
  4. Push the hash browns down into the cups with the back of a spoon.
  5. Bake at 350 degrees for 45 minutes.

Recipe Notes

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

  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Keywords: hash brown recipe, potato recipe, side dish recipe, breakfast sides, potato recipes

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!

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35 Responses
  1. 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. Dan

      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.

      1. DORIS SCHULER

        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!

    1. Dan

      Im not sure, the shredded hash browns are thinner so they’ll cook in less time. You can try and maybe increase the cooking time a little? Let me know how it turns out!

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