Monday, February 27, 2012

Mini Parmesan Hash Brown Cups

These little guys were good with dinner but would be perfect for breakfast as well. You can assemble them the night before and just pop them into the oven in the morning while you're having your coffee!

I really liked the addition of parmesan. I think next time I will add some garlic too!

The use of the "Simply Potatoes" made this soooo easy. They reminded me of little tater tots, except they were baked and not fried! Fantastic.

1 (20 oz) bag Simply Potatoes OR 3 1/2 c shredded russet potatoes, rinsed and squeezed dry
1/2 c grated parmesan cheese
1 tsp kosher salt
pepper to taste
2 tbsp olive oil


1. Preheat oven to 350*. Spray 24 mini muffin tins with cooking spray and set aside.
2. In a large bowl, mix all of the ingredients together. I used my hands to really make sure the ingredeints were well incorporated. Spoon mixture evenly in the mini muffin cups, pressing down until each cup is full. Use the back of a spoon to press them down in gently (I used a measuring spoon).
3. Bake 60-75 minutes or until brown and crispy. Let rest 5 minute and then use a butter knife to go around the edge of the muffin tins. They should pop right out if you sprayed the tin well enough. Serve bottom side up.

**If making the night before, cover in plastic wrap and refrigerate. Remove from fridge 30 minutes prior to baking**

Recipe Adapted From: The Yummy Life


  1. I love these little potatoes, will try them out soon. You got a great blog, thanks for sharing your ideas

  2. Thank you so much! I enjoy doing it, at eating the results. :) Thanks for stopping by.

    PS- the food on your blog looks HEAVENLY!!

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  4. I'm linking your recipe to my blog today - I loved your little muffin hash browns! Julia