Description
Crispy and flavorful baked hash browns perfect for breakfast or as a side dish.
Ingredients
- 20-ounce bag hash brown potatoes
- 1 cup sliced green onions (optional)
- 1/2 cup Kraft grated parmesan cheese
- 1 teaspoon kosher sea salt
- 1/2 teaspoon cracked pepper
- 2 tablespoons olive oil
Instructions
- Defrost the potatoes overnight in the refrigerator or in a bowl of cold water.
- Prepare the muffin tins by lightly spraying them with coconut oil non-stick spray.
- Dry the potatoes thoroughly using a salad spinner or towels.
- Combine defrosted and dried potatoes with green onions, cheese, salt, pepper, and olive oil.
- Fill the muffin tins evenly with the potato mixture, pressing lightly down.
- Bake in a preheated oven at 400°F for about 45 minutes or until golden brown and crispy.
- Serve hot and store any leftovers in the fridge.
Notes
For extra flavor, experiment with different toppings and spices. Ensure potatoes are completely dry for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American