Parmesan Hash Browns

#922       Comment on this recipe.


    These can be prepared the night before and refrigerated, bake for 45-60 minutes until crispy.


  1. 32 oz bag hash brown potatoes
  2. 1 1/2 c sliced green onions

    3/4 c grated Parmesan cheese

    1 t salt

    3/4 t cracked sepepper

    3 T olive oil


  1. Defrost the potatoes overnight in the fridge.
  2. Spray your non-stick muffin tins with coconut oil non-stick spray.
  3. Press potatoes really dry, or use a salad spinner to dry them.
  4. Tansfer the potatoes into a large bowl, and add green onions,Parmesan cheese, salt, pepper, and olive oil. Stir until well combined.
  5. Scoop into well-sprayed muffin tin, and distribute the potato mixture in each in an even layer. Press down just a little bit, this helps them form their shape.
  6. Bake for 45 minutes until crispy.

Picture of Recipe

Parmesan Hash Browns - Picture of Recipe
Serves: 18
Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Breakfast/Brunch
Type of Food: Potato Dish
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Oven Bake
Themes/Holidays: Easter,Mother's Day

hide pictures