Shredded potatoes, Parmesan, green onion, olive oil, salt, and pepper bake in a muffin pan until crisp enough to lift out as individual hash brown cups.

Crispy Parmesan hash brown cups take the best part of breakfast potatoes, the browned edges, and give every serving its own share. Shredded potato is mixed with green onion, Parmesan, seasoning, and just enough olive oil to help it crisp. A muffin pan shapes the mixture into tidy portions that work beside eggs, on a brunch buffet, or under a spoonful of sour cream and smoked salmon. They are also one of the rare potato sides you can assemble the night before. The bake is long, but once the pan goes in, there is almost nothing left to do.

The real secret is removing water

Potatoes brown only after surface moisture evaporates. Refrigerated hash browns save time because they are already processed, but freshly shredded russets work just as well when rinsed and squeezed firmly in a towel. Do not skip that squeeze. A damp mixture steams in the muffin wells and stays pale at the bottom. Parmesan contributes salt and a lacy crispness as it touches the hot pan. Packing each portion gives the shreds enough contact to hold together, while leaving a few rough strands at the rim creates the crunchiest little edges.

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Choose the potato and cheese texture carefully

Russets are the best fresh choice because their starch helps the cups bind. Waxy red potatoes remain firmer and are more likely to fall apart. Grate Parmesan finely so it disperses instead of melting into a few oily clumps. Green onion adds freshness without the wetness of a large amount of diced onion. If you only have chives, they work, though the flavor is milder. Two tablespoons of olive oil may not look like much for 12 portions, but the cooking spray supplies additional fat exactly where it is needed: between the potato and metal.

Press, bake low in the oven, and wait five minutes

Spray the muffin pan generously, paying attention to the upper edges. Toss potatoes with the dry ingredients first, then drizzle in oil so salt and cheese distribute evenly. Divide the mixture before packing any one cup; this prevents the last wells from getting shortchanged. Press with the back of a spoon, creating a firm base and a slight rise at the sides. Bake in the lower third of the oven where the pan bottom receives stronger heat. Start checking at 60 minutes. Look for dark golden edges and a bottom that feels firm when nudged, not merely a pale top. Rest the pan for five minutes. This brief pause lets the cheese set. Run a thin knife around the perimeter and lift rather than twisting. Serve the browned underside facing up if you want the crispest surface to stay exposed.

Refrigerate baked cups for up to 4 days or freeze them in a single layer before bagging. Reheat at 400°F until hot and re-crisped. A microwave warms them, but it will soften the edges.

Serving crispy parmesan hash brown cups

Two cups make a generous potato portion beside eggs and fruit. For a buffet, set out sour cream, chopped herbs, smoked salmon, and hot sauce so guests can top their own. The cups also work under chili or pulled chicken for dinner, though they soften once a wet topping sits on them. Add toppings at the table, not before. If transporting the pan, leave the cups inside until arrival and loosen them after a quick reheat. I once stacked them warm in a container and trapped enough steam to undo most of the crisping. A single layer is worth the space. Serve the darkest cups first because they keep their crunch longest.

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Crispy Parmesan Hash Brown Cups

Author: Yas Sine Cooking Method: Baking Cuisine: Breakfast, Brunch, Side Dish Courses: Breakfast Recipes, Brunch, Side dish Recipe Keys: M Make-Ahead M Muffin Pan S Six Ingredients

Difficulty: Beginner Prep Time 10 mins Cook Time 65 mins Rest Time 5 mins Total Time 1 hr 20 mins

Cooking Temp: 350  C Servings: 12

Best Season: All Seasons

Dietary:

G Gluten Free V Vegetarian

Description

These Parmesan hash brown cups bake into crisp-edged individual portions and can be prepared in the muffin pan the night before.

Ingredients

Servings

• 1 bag refrigerated shredded hash browns or 3 ¹⁄₂ cups shredded russet potatoes rinsed and squeezed very dry (20 ounces or 567 g)
• 3 green onions chopped about ¹⁄₃ cup
• ¹⁄₂ cup finely grated Parmesan cheese (45 g)
• 1 teaspoon kosher salt
• ¹⁄₂ teaspoon black pepper
• 2 tablespoons olive oil (30 ml)
• nonstick cooking spray.

Instructions

1. Heat the oven to 350°F (177°C). Coat all 12 wells of a standard muffin pan with nonstick spray.
2. Combine the dry shredded potatoes green onions Parmesan salt and pepper in a large bowl. Toss with a fork.
3. Drizzle in the olive oil and toss again until evenly coated.
4. Divide the mixture among the muffin wells. Use the back of a spoon to press each portion firmly into the bottom and slightly up the sides.
5. Bake in the lower third of the oven for 60 to 75 minutes until deep golden at the edges and underneath.
6. Rest for 5 minutes. Run a thin knife or offset spatula around each cup.
7. Lift out gently and serve crisp side up. Serve warm or at room temperature..

Note

For raw russets, rinse after shredding and squeeze very dry in a clean towel. The unbaked filled pan may be refrigerated overnight; bring it out 30 minutes before baking. Baked cups may be chilled or frozen and reheated, but they will be less crisp. Nutrition information was not supplied by the source.

Keywords: Parmesan hash brown cups, baked hash brown cups, muffin tin potatoes, make ahead breakfast potatoes