These delicious Parmesan Hash Brown Cups are easy to make and so versatile! You can make them ahead of time and enjoy them for breakfast, lunch or dinner. Warm them up right in the microwave and enjoy!
Ingredients
Scale
- 1 (20 oz.) bag frozen shredded hash browns (about 2 1/2 cups grated potatoes if you’re using fresh)
- 4 scallions, chopped
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 1 cup grated parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees.
- Add all of the ingredients to a bowl and mix together.
- Spray a muffin pan with cooking spray and fill each well with the hash brown mixture. Fill each muffin tin with some of the potatoes, pushing down into the tins.
- Bake at 375 degrees for 30 minutes or until crispy.
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.
If using fresh potatoes, make sure to squeeze the excess liquid from them before using.
Store: Store leftovers in an air tight container in the refrigerator for 5-7 days.
Reheat: Reheat in the microwave – or the oven or an air fryer for a crispier finish.
- Category: Side Dish
- Method: Oven
- Cuisine: American
