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
Nutrition
- Serving Size: 1 serving (approximately 1 hash brown muffin cup)
- Calories: 80 kcal
- Sugar: 0.5 g
- Sodium: 269 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 3 mg
Keywords: baked hash browns, crispy hash browns, oven baked potatoes, easy breakfast potatoes, brunch recipe, muffin tin hash browns
