Baked Hash Brown Muffins with Parmesan and Green Onions Recipe

Introduction

Baked hash browns are a crispy, cheesy twist on the classic breakfast favorite. This easy recipe uses shredded potatoes combined with parmesan and green onions, then baked to golden perfection in muffin tins. Perfect for make-ahead meals or a crowd-pleasing side dish.

Ingredients

• 20 ounce bag hash brown potatoes
• 1 cup sliced green onions (optional)
• ½ cup grated parmesan cheese (Kraft or real)
• 1 teaspoon kosher sea salt
• ½ teaspoon cracked pepper
• 2 tablespoons olive oil

Instructions

1. Step 1: Defrost the hash brown potatoes overnight in the refrigerator. If you forget, place the frozen potatoes in a bowl of cold water until thawed.
2. Step 2: Spray your non-stick muffin tins with coconut oil non-stick spray to prevent sticking.
3. Step 3: Press the potatoes very dry to remove excess moisture. Use a salad spinner, clean kitchen towels, paper towels, or cheesecloth to squeeze out as much liquid as possible. This step is key to achieving crispy hash browns.
4. Step 4: In a large bowl, combine the defrosted, dried potatoes with green onions, grated parmesan, salt, pepper, and olive oil. Stir until everything is evenly mixed.
5. Step 5: Scoop the potato mixture evenly into the prepared muffin tins, pressing down slightly to help them hold their shape while baking.
6. Step 6: Bake at 400 degrees Fahrenheit for 45 minutes, or until the hash browns are golden and crispy on top.

Tips & Variations

• If you prefer a stronger cheese flavor, try adding a bit of sharp cheddar along with the parmesan.
• Feel free to mix in cooked bacon bits or finely chopped bell peppers for extra texture and taste.
• Using dry, well-drained potatoes is essential to avoid sogginess; don’t skip this step.

Storage

Store any leftover baked hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through and crispy again. These make a convenient grab-and-go breakfast or a quick side for other meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen hash browns without defrosting?

It’s best to defrost the potatoes first to ensure they bake evenly and crisp up well. If you’re short on time, soaking the frozen potatoes in cold water until thawed can work as a quick alternative.

Can I make these ahead of time and freeze them?

Yes, you can freeze the baked hash browns after cooling. Place them in a freezer-safe container or bag for up to 1 month. Reheat from frozen in the oven until hot and crispy.

Baked Hash Brown Muffins with Parmesan and Green Onions Recipe

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★★★★★

4.5 from 133 reviews

• Author: lina
• Total Time: 1 hour (excluding defrosting time)
• Yield: 12 individual hash brown muffins 1x
• Diet: Vegetarian

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Description

This baked hash brown recipe is a simple and delicious way to enjoy crispy, golden hash browns without frying. Using frozen shredded potatoes combined with green onions, parmesan cheese, and seasoned with salt and pepper, these hash browns are baked to perfection in a muffin tin. Perfect for breakfast, brunch, or as a side dish, they’re easy to prepare ahead and reheat well for busy mornings or meal prep.

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Ingredients

Scale 1x2x3x

Potatoes

• 20 ounce bag hash brown potatoes

Additional Ingredients

• 1 cup sliced green onions (optional)
• ½ cup Kraft grated parmesan cheese or real grated parmesan cheese
• 1 teaspoon kosher sea salt
• ½ teaspoon cracked pepper
• 2 tablespoons olive oil

For Baking

• Coconut oil non-stick spray (for greasing muffin tins)

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Instructions

1. Defrost Potatoes: Defrost the hash brown potatoes overnight in the refrigerator. If you’re short on time, submerge the frozen bag in a bowl of cold water to speed up thawing.
2. Prepare Muffin Tins: Spray your non-stick muffin tins thoroughly with coconut oil non-stick spray to prevent sticking during baking.
3. Dry Potatoes: Press the defrosted potatoes very dry to ensure crispiness. Use a salad spinner, clean kitchen towels, paper towels, or cheesecloth to squeeze out all excess moisture. The drier they are, the better the crisp texture.
4. Mix Ingredients: In a large bowl, combine the dry hash brown potatoes with sliced green onions (if using), grated parmesan cheese, kosher sea salt, cracked pepper, and olive oil. Stir well until all ingredients are evenly incorporated.
5. Fill Muffin Tins: Evenly distribute the potato mixture into the prepared muffin tin cups, pressing down lightly to help them hold their shape as they bake.
6. Bake: Place the muffin tin in a preheated oven at 400°F (204°C) and bake for 45 minutes until the hash browns are golden brown and crispy on top.
7. Serve and Store: Remove from oven and let cool slightly before serving. Store any leftovers in the refrigerator and reheat in the microwave for a quick breakfast or side dish.

Notes

• Defrosting and drying the potatoes thoroughly is key to achieving crispy hash browns.
• You can omit the green onions or substitute with finely chopped chives or regular onions if preferred.
• Using freshly grated parmesan will enhance the flavor compared to pre-grated cheese.
• Feel free to add additional seasonings like paprika or garlic powder for extra flavor.
• These can be made ahead and refrigerated or frozen; reheat in microwave or oven for best texture.

• Prep Time: 15 minutes (plus overnight defrosting)
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: baked hash browns, crispy hash browns, breakfast recipe, easy side dish, oven baked potatoes