Parmesan Hash Brown Cups

Parmesan Hash Brown Cups
Parmesan Hash Brown Cups
By cooking these hashbrown in muffin tins, a large part of each individual serving forms a crispy, brown crust around the cup shape of each muffin portion. They remained tender and moist on the inside, just the way I like my hash browns. I added some Parmesan cheese and green onions for a flavor boost, and used a small amount of olive oil to help them brown. The result is a relatively healthy take on traditional hash browns that is easy to prepare and serve
  • Preparing Time: 15 minutes
  • Total Time: 1 hour and 15 minutes
  • Served Person: 12
vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy pescatarian
  • 1 teaspoon kosher salt
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon black pepper
  • 1 (20 oz) bag simply potatoes shredded hash browns or 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
  • 3 green onions chopped (approx. 1/3 cup) both white and green parts
  • 2 tablespoon olive oi
  • Carbohydrate 0.0953850001077754 g
  • Cholesterol 1.83333333566935 mg
  • Fat 0.596585000759471 g
  • Fiber 0.00441666666666667 g
  • Protein 0.803075001020946 g
  • Saturated Fat 0.3606008337926 g
  • Serving Size 1 1 Serving (2g)
  • Sodium 132.632300040588 mg
  • Sugar 0.0909683334411087 g
  • Trans Fat 0.0367108333800801 g
  • Calories 9 calories

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.FOR BITE-SIZE TATER TOTS - make them in mini muffin pans. SERVING SIZE = 1-2 hash brown cups per person1 hash brown cup = 2 Weight Watchers PointsPlus

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