Name: Crispy Baked Hash Browns in Muffin Tins - Easy Breakfast Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 20 ounce bag hash brown potatoes; 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 black pepper; 2 tablespoons olive oil; Coconut oil non-stick spray (for greasing muffin tins)

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There is something incredibly satisfying about a batch of crispy, golden baked hash browns fresh out of the oven, and I’m super excited to share my favorite baked hash brown recipe with you! This dish is a simple, comforting crowd-pleaser that brings all the flavors together with just a handful of essential ingredients. From the crispy edges to the tender potato inside, every bite will make you smile. If you want to find inspiration or helpful tips, just head over to https://www — it’s a great place to explore more recipes and cooking advice to elevate your kitchen adventures.

Ingredients You’ll Need

The ingredient list is wonderfully straightforward but carefully selected to create that perfect balance of flavor and texture in your baked hash browns. Each element plays a crucial role, whether it’s adding crispiness, savoriness, or a subtle pop of freshness.

20 ounce bag hash brown potatoes: The base of the dish, perfect when thawed and dried to ensure maximum crispiness.
1 cup sliced green onions (optional): Adds a mild, fresh onion note that complements the potatoes beautifully.
½ cup Kraft grated parmesan cheese or real grated parmesan cheese: Brings a nutty richness that enhances every bite with a golden crust.
1 teaspoon kosher sea salt: Essential for seasoning and bringing out the potatoes’ natural flavor.
½ teaspoon cracked black pepper: Adds just the right touch of heat and depth.
2 tablespoons olive oil: Used to coat the potatoes for that irresistible crisp outer layer during baking.

How to Make Crispy Baked Hash Browns in Muffin Tins – Easy Breakfast Recipe

Step 1: Prepare the Potatoes

Start by defrosting your hash brown potatoes overnight in the fridge—this little step makes all the difference. If you’re in a pinch, place the frozen bag in cold water to speed things up. Once thawed, it’s crucial to press the potatoes dry. Moisture is the enemy of crispiness, so use a salad spinner, clean kitchen towels, or paper towels to squeeze out all the excess water until they look almost dry. This step is the secret to those crispy edges we all crave!

Step 2: Mix the Ingredients

Transfer the dried potatoes into a large bowl and toss in the green onions, parmesan cheese, sea salt, cracked pepper, and olive oil. Stir everything thoroughly so each shred is coated with flavor and ready to bake.

Step 3: Prepare and Fill the Muffin Tin

Spray your non-stick muffin tins generously with coconut oil spray to prevent sticking and ease removal. Distribute the potato mixture evenly into each muffin cup, pressing down gently to help them hold shape and bake uniformly.

Step 4: Bake to Perfection

Pop your muffin tin into a 400-degree oven and bake for about 45 minutes. Patience is key here—the potatoes will turn beautifully golden and crisp on the outside while staying soft and fluffy inside. Ah, the smell alone will have everyone eagerly waiting!

How to Serve Crispy Baked Hash Browns in Muffin Tins – Easy Breakfast Recipe

Garnishes

Fresh herbs like parsley or extra sliced green onions add a lovely burst of color and flavor. A sprinkle of extra parmesan or a dollop of sour cream can also transform these humble hash browns into something extraordinary.

Side Dishes

These baked hash browns pair amazingly well with classic breakfast items such as scrambled eggs, bacon, or sausage. For a dinner twist, serve them alongside grilled steak or roasted veggies—versatility is a huge plus!

Creative Ways to Present

Try turning them into individual breakfast cups by adding a cracked egg or some melted cheese in the center before baking. Alternatively, arrange them on a platter with assorted dips like spicy mayo, guacamole, or salsa for a fun party appetizer.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. They keep wonderfully for a few days and make a quick, satisfying snack or meal addition.

Freezing

You can freeze these baked hash browns in a freezer-safe container. Make sure to bring them to room temperature before reheating to maintain their perfect texture.

Reheating

The best way to reheat for that fresh-out-of-the-oven crispness is either in the microwave for a quick fix or, better yet, crisp them up in an air fryer at 370 degrees for 3-5 minutes. This method revitalizes their crunch beautifully.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Absolutely! Just shred fresh russet or Idaho potatoes, soak them in cold water to remove starch, then dry thoroughly. This mimics the effect of frozen potatoes and helps you get that crispy finish.

What if I don’t have green onions?

No worries! You can leave them out or substitute with a pinch of onion powder or minced regular onions for a slightly different but still delicious flavor.

Can I add other types of cheese?

Yes, parmesan adds a great crispy texture, but cheddar, pepper jack, or your favorite cheese blends can work well too. Just keep an eye on the cheese as some melt faster than others.

Is baking at 400 degrees necessary?

Baking at 400 degrees ensures the hash browns crisp up nicely. Lower temperatures might cook the potatoes through but won’t deliver the same golden, crunchy edges.

How many servings does this recipe make?

This recipe makes about 12 servings, filling one standard muffin tin. If you want more, just double the ingredients and use two tins!

Final Thoughts

Now that you have all the secrets and tips, I hope you give this baked hash brown recipe a try! It’s incredibly easy, clean-up is a breeze, and those crispy, cheesy bites are nothing short of addictive. Bookmark https://www for more delightful recipes and inspiration that will keep your kitchen adventures creative and joyful. Happy baking and even happier eating!

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Crispy Baked Hash Browns in Muffin Tins – Easy Breakfast Recipe

★★★★★

5.2 from 23 reviews

Author: anna
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Baked Hash Brown recipe offers a delicious and easy way to enjoy crispy, golden hash browns made in a muffin tin. Featuring shredded potatoes mixed with green onions, Parmesan cheese, and seasoned with sea salt and cracked pepper, then baked to perfection with olive oil, these hash browns make a perfect on-the-go breakfast or a tasty side dish for any meal. The recipe emphasizes drying the potatoes well for maximum crispness and includes tips for making ahead, storing, and reheating.

Ingredients

Scale

Potatoes

20 ounce bag hash brown potatoes
1 cup sliced green onions (optional)

Cheese & Seasonings

½ cup Kraft grated Parmesan cheese or real grated Parmesan cheese
1 teaspoon kosher sea salt
½ teaspoon cracked black pepper

Oils

2 tablespoons olive oil
Coconut oil non-stick spray (for greasing muffin tins)

Instructions

Defrost Potatoes: Defrost the potatoes overnight in the refrigerator. If forgotten, place the frozen bag in cold water to thaw quickly. This step is essential to avoid soggy hash browns.
Prepare Muffin Tins: Spray non-stick muffin tins generously with coconut oil spray to prevent sticking.
Dry Potatoes Thoroughly: Press and dry the potatoes very well using a salad spinner, clean dish towels, paper towels, or cheesecloth. Removing excess moisture is key to achieving crisp hash browns.
Mix Ingredients: In a large bowl, combine the dried potatoes, green onions, Parmesan cheese, sea salt, cracked pepper, and olive oil. Stir until all ingredients are evenly mixed.
Fill Muffin Tins: Scoop the potato mixture into the prepared muffin tins, distributing evenly and pressing down slightly to help them hold their shape.
Bake: Bake at 400°F (204°C) for 45 minutes or until the hash browns are golden brown and crispy around the edges.
Store and Reheat: Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or air fryer at 370°F for 3-5 minutes to restore crispness.

Notes

Make-Ahead: Prepare and press the potato mixture in muffin tins the night before, cover with plastic wrap, and refrigerate overnight. Bake fresh the next day for 45-60 minutes at 400°F until crispy.
Storage: Leftover hash browns can be refrigerated in a sealed container and reheated in a microwave or air fryer. They also freeze well for longer storage.
Air Fryer Reheating: Preheat air fryer to 370°F, reheat hash browns for 3-5 minutes to regain crispiness.
Potato Selection: Russet or Idaho potatoes are ideal for shredding due to their starchy texture. Use pre-shredded options like Simply Potatoes or Ore-Ida for convenience.
Substitutions: Green onions can be omitted or swapped with onion powder. Parmesan cheese can be substituted with Romano, cheddar, or cheese blends. Olive oil can be replaced with vegetable oil.
Fresh Potatoes: If using fresh potatoes, soak shredded potatoes in cold water for 15 minutes to overnight, then dry thoroughly to remove excess starch and prevent browning.
Muffin Tin Tip: Use well-greased non-stick muffin tins or silicone cups to prevent sticking. Olive oil can be used to coat tins if preferred over spray.

Prep Time: 20 minutes (includes defrosting overnight or quick thaw in water)
Cook Time: 45 minutes
Category: Breakfast, Brunch, Side Dish
Method: Baking
Cuisine: American