Description
A delightful twist on a classic favorite, these baked hash browns are crispy on the outside and fluffy on the inside—perfect for any meal of the day.
Ingredients
- 20-ounce bag hash brown potatoes
- 1 cup sliced green onions (optional)
- 1/2 cup grated parmesan cheese
- 1 teaspoon kosher sea salt
- 1/2 teaspoon cracked pepper
- 2 tablespoons olive oil
Instructions
- Defrost the potatoes overnight in the fridge.
- Spray your non-stick muffin tins with coconut oil non-stick spray.
- Press the potatoes dry using paper towels or a salad spinner.
- Transfer the dry potatoes to a large bowl, and add green onions, parmesan cheese, sea salt, cracked pepper, and olive oil. Stir until well combined.
- Scoop the mixture into the muffin tin, distributing it evenly and pressing down slightly.
- Bake at 400°F for 45 minutes until crispy.
- Store leftovers in the fridge and reheat as needed.
Notes
Ensure the hash browns are completely defrosted and moisture removed for crispy results. Experiment with different herbs and spices.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American