BAKED PARMESAN SHREDDED POTATOES

By porklion

Ingredients

• 1 bag frozen hash brown potatoes (20 OZ.) (or use the brand Simply Potatoes Hash Browns – they are dry out of the package, you will find them near the eggs in your grocery store)
• 1 cup sliced green onions
• 1/2 cup Kraft grated parmesan cheese (or real grated parmesan cheese)
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil

Details

Servings 12
Preparation time 15mins
Cooking time 75mins
Adapted from delicioustable.com

Preparation

Step 1

Defrost the potatoes overnight in the fridge.
Spray your non-stick muffin tins with coconut oil non-stick spray.
Press potatoes dry (this helps them crisp) in a large mixing bowl with paper towels.
You can also use a salad spinner to help dry the potatoes.
Mix all ingredients in the bowl.
Scoop into muffin tin, and evenly distribute all the hash browns each cup.

Bake 45 minutes at 400 degrees until crispy.
Store leftovers (if any!) and reheat in the microwave.