I came across this recipe for Parmesan Hash Brown Cups on The Yummy Life blog and thought I’d try it because I still had some shredded potatoes left over from when I made the Breakfast Cupcakes recipe.
I followed Monica’s recipe pretty closely, only making minor additions, so be sure to also stop by and check out the post on her BLOG and see what inspired her to make them ;)
- 1 bag of Simply Potatoes Shredded Hash Browns
- 3 Green Onions, Chopped
- 1/2 Cup Grated Parmesan Cheese
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
- 2 Tablespoons Olive Oil
- 1 Tablespoon of Minced Garlic
Before you start: Pre-heat your oven to 350 degrees. Lightly spray your muffin pan with cooking spray and put to the side. I used a mini muffin pan for mine.
Step 1: If you are super energetic (or one of the types that loves doing everything from scratch), you could make your own shredded potatoes. If you do, you earn MEGA bonus points from me because I’m much to lazy to do that. I used the remaining hash browns that I had left from the Breakfast Cupcake recipe. Here is the brand of potatoes I used:
Step 2: In a large bowl, mix together the shredded hash browns, chopped green onions, parmesan cheese, salt, pepper, garlic and olive oil and mix until well combined.
Keep in mind that I didn’t use an entire bag of hash brown since I had used some in a previous recipe. :)
Step 3: Evenly distribute into muffin pan and use a spoon (I just used my hands) and press into the cups.
Step 4: Bake for approximately 60 minutes on the lower rack in the oven. Let rest a few minutes after removing them from the oven.
Step 5: Gently remove from pan and place on a plate, bottom side up. Mine practically came out on their own but if needed, you could use a knife and run it along the edges to help free them.
I ended up with 22 so you’d have a little more if using a whole bag of potatoes and a mini muffin tray. Either way, this version made more than enough for my family. I made omelets to accompany them ;)
My family loved these! My daughter especially liked their size and I was surprised she ate them because she refuses to eat hash browns when they have been cooked on the stove top. They were nice and crispy, just how I like my hash browns ;)
I will probably leave the pepper out of them the next time just because of my own personal preference towards black pepper. My husband loved them with the pepper…figures…lol.
I want to try making them again, only this time I want to finely chop some green bell peppers to add because I love hash browns that have been cooked with onions and green peppers and I think they would be just as good in bite size form ;)
Thank you Monica for sharing this recipe with us!
Have you tried this recipe, or a version of it? If so, how did they turn out?