Parmesan Baked Hash Browns

Parmesan Baked Hash Browns- Easy parmesan hash browns baked in muffin cups for crispy edges and soft centers. Prep the night before and bake in the morning for breakfast or brunch

1 bag frozen hash brown potatoes, dry of ice/water (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 (optional)
1/2 cup Kraft grated parmesan cheese or real grated parmesan cheese
1 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons olive oil
US Customary - Metric

-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.

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