Parmesan Hash Brown Cups

Parmesan Hash Brown Cups Categories: Breakfast
Nb persons: 12
Yield: 1-2 hash brown cups per person
Preparation time:
Total time:
Source:

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), bth white and greeen parts
    1/2 cup  grated Parmesan cheese
    1 teaspoon  kosher salt
    1/2 teaspoon  black pepper
    2 Tablespoon  olive oil

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine poatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on live 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 of each cup, making sure the edges are loosned. 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 teh 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 VITE-SIZED TATER TOTS - make them in mini muffin pans


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