Parmesan Hash Brown Cups
These golden, crispy Parmesan hash brown cups have a moist interior and are perfect for anytime of day. The most time consuming part of preparation is shredding the potatoes, but aside from that, this recipe is straightforward and easy to follow.
(Source: The Yummy Life)
Ingredients:
3 ½ cups shredded russet potatoes, squeezed dry in paper towel
1/3 cup chopped green onions
½ cup grated Parmesan cheese
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
Directions:
Preheat oven to 350 degrees.
Grease muffin tin with non-stick baking spray.
Combine shredded potatoes, green onions, Parmesan cheese, salt and black pepper in bowl; toss with fork until well combined. Add olive oil to bowl and mix.
Spoon mixture into muffin tins; use the back of a spoon to lightly level hash brown cups.
Bake for 60-75 minutes. Let sit for 5 min. Loosen sides with knife, remove and serve.