Parmesan Hashbrown Cups

10 Feb

This recipe is so simple and quick to make, and very delicious. A friend of mine tweeted a link to this recipe the other week, and I knew I’d have to give it a try.

Parmesan Hashbrown Cups

  • 1 20 oz bag (or 2 1/2 cups) shredded potatoes
  • 3 green onions, chopped
  • 1/2 cup grated Parmesan
  • 1 tsp Kosher salt
  • 1/2 tsp pepper
  • 2 Tbsp olive oil

Preheat oven to 350. Coat muffin tins with cooking spray. Combine potatoes, onions, cheese, salt and pepper in a bowl. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon evenly into each cup. With back of spoon, apply gentle pressure to pack mixture into each cup.

Bake in lower third of oven until golden brown. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened and gently lift each potato cup out.

hashbrown cups

The original recipe said to bake for 60-75 minutes, which I thought was a bit excessive. My muffin tin has extra large cups, so I was able to fit everything into 6 cups instead of 12. I ended up keeping a close eye on these as they baked, and sure enough, they were done in about 35 minutes. Your oven may vary, so I suggest checking on them after 20 minutes or so.

I served these with a side of ketchup, and they were fabulously delicious!

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One Response to “Parmesan Hashbrown Cups”

  1. trialsinfood February 10, 2013 at 12:10 pm #

    looks fantastic! love potatoes and love simple recipes!

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