Description
Start your day with this delicious and easy Baked Hash Brown Recipe that guarantees a satisfying crunch in every bite. Perfect for busy mornings or casual brunches, these baked hash browns are made with minimal effort and feature a convenient muffin tin method that eliminates the mess of frying. With their versatile flavor and crispy texture, they can be enjoyed alone, paired with eggs, or served as a delightful side dish alongside grilled meats. Plus, they are easily customizable to fit your taste preferences. Enjoy the convenience of make-ahead meals while savoring the delightful taste of golden-brown potatoes that everyone will love.
Ingredients
Scale
- 20 ounces hash brown potatoes
- 1 cup sliced green onions (optional)
- ½ cup grated Parmesan cheese
- 1 teaspoon kosher sea salt
- ½ teaspoon cracked pepper
- 2 tablespoons olive oil
Instructions
- Defrost hash browns overnight in the fridge or submerge in cold water until thawed.
- Preheat oven to 400°F and spray muffin tins with coconut oil non-stick spray.
- Squeeze excess moisture from defrosted potatoes using towels or a salad spinner.
- In a large bowl, mix dry potatoes, green onions (if using), Parmesan cheese, salt, pepper, and olive oil until combined.
- Evenly scoop the mixture into muffin tins, pressing down lightly.
- Bake for about 45 minutes or until golden brown and crispy on top.
- Allow to cool slightly before serving warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin tin hash brown cup (approx. 56g)
- Calories: 124
- Sugar: 0g
- Sodium: 259mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 4mg