Baked Parmesan Hash Brown Cups

By SD296

Ingredients

• 2 cups grated white potatoes
• 1/3 cup grated parmesan cheese
• 1/3 cup Panko breadcrumbs
• 1-2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• onion or garlic powder, optional and to taste

Details

Adapted from averiecooks.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray a non-stick 12 cup regular muffin pan very well with cooking spray or grease and flour the pan; set aside.

Peel and grate potatoes. After grating, place the potatoes in paper towels and wring it out aggressively over the sink. The drier the potatoes are, the crispier the hash browns will be.

To a large bowl, add all ingredients and gently toss to combine. Scoop into the prepared muffin pan. Makes about 5-6 muffins.

Bake for about 40 minutes, or until edges are browned with lightly golden tops that are set. Start checking at 30 minutes, but baking could take much longer than 40 minutes, depending on potatoes used, their moisture level, pan size, oven and climate variance and personal preference for crispiness. Allow hash browns to cool for about 10-15 minutes in muffin pan on top of a wire rack before gently rimming each cavity with a knife, if necessary.