Parmesan Hash Brown Cups

Parmesan Hash Brown CupsBy: Chef Emerald Coleman


  • 1 20-oz. bag Simply Potatoes Shredded Hash Browns OR{}3 1/2 cups Russet potatoes, shredded, rinsed and squeezed dry in a towel
  • 3 Green onions, chopped
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil


1. {}Preheat oven to 350 degrees. {}Coat 12 muffin tins with cooking spray; set aside.

2. {}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.

3. {}Spoon mixture evenly into 12 muffin cups. {}With the back of the spoon, apply gentle pressure to pack mixture into each cup.

4. {}Bake for 60-75 minutes in lower third of oven. {}

5. {}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.