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.

Ingredients

Scale

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)

Instructions

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.
Prepare Muffin Tins: Spray your non-stick muffin tins thoroughly with coconut oil non-stick spray to prevent sticking during baking.
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.
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.
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.
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.
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