Anything baked in a muffin pan automatically gets my attention.
It’s cute, it’s individually portioned, and I just can’t resist.
My family couldn’t resist the hash browns and they’re so easy. Simply combine grated potatoes with Parmesan, Panko breadcrumbs, olive oil, salt and pepper, and bake.
Best of all, you don’t need to stand at a hot griddle flipping potatoes with grease splattering up on your wrists.
I grated the potatoes using the coarsest blade of a box grater. It only takes a couple minutes, still faster than washing food processor parts. I haven’t tried using convenience bags of grated potatoes and am not sure how those will work. I think you get the crispiest hash browns when you grate your own potatoes.
After grating, you must place the potatoes in a stack of paper towels and wring them out aggressively over the sink. It’s amazing how much water you’ll be able to squeeze and that water is what prevents your hash browns from crisping up. So if you want crispy hash browns, get the water out. Keep on squeezing.
The Panko breadcrumbs add a little bit of texture and crispiness, accentuating the overall crispy vibe. They’re sold near regular breadcrumbs or in the Asian section of your grocery store. Make these Tater-Less Parmesan Zucchini Tots, Baked Parmesan Edamame Bites with Creamy Wasabi Dip, or Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip with your leftover Parmesan and Panko.
I baked the hash browns for 35 minutes, and baking times will vary widely depending on potatoes used, their moisture level, pan size, oven and climate variance, and personal preference for crispiness.
They’re a great side dish as is, but a fried egg on top would be fun. Or try them for a game day portable snack.
Crispy edges with soft, tender, cheesy interiors and ketchup. My hash browns must be smothered in ketchup.
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Baked Parmesan Hash Brown Cups
Ingredients
- about 4 cups grated white potatoes, about 2 large peeled potatoes
- ⅔ cup grated parmesan cheese
- ½ cup Panko breadcrumbs, sold near regular breadcrumbs or in the Asian section
- 3 to 4 tablespoons olive oil
- ¾ teaspoon salt, or to taste
- ¾ teaspoon ground black pepper, or to taste
- onion or garlic powder, optional and to taste
- ketchup, sour cream, or your favorite condiments, for serving
Instructions
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside.
- To a large bowl, add all ingredients (other than ketchup or sour cream) and gently toss to combine. Very important note about the potatoes – I grated them by hand on the coarsest blade of a box grater. Every cup or so of grated potatoes, place potatoes inside double or triple layered paper towels and wring out very well over the sink. The drier the potatoes are, the crispier the hash browns will be.
- Bake for about 40 minutes, or until edges are browned with lightly golden tops that are set. Start checking at 30 minutes, but baking could take much longer than 40 minutes depending on potatoes used, their moisture level, pan size, oven and climate variance, and personal preference for crispiness.
- Allow hash browns to cool for about 10-15 minutes in muffin pan on top of a wire rack before gently rimming each cavity with a knife if necessary, dislodging, and serving with ketchup, sour cream, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How exciting to see another savory recipe from you Averie! These hash brown cups look crunchy, golden and delicious! Will definitely try them soon :)
You just made me remember how much I love hash browns and how long it’s been since I’ve eaten any. I’m about to make these and SMOTHER them in Sriracha!
Anything smothered in sriracha is awesome :)
seriously…one of the BEST things I’ve ever seen on the internet!!
Oh Todd, you are too kind…but pretty much everything you post is the best thing I’ve ever seen :)
Hash browns are mandatory if I’m having favorites for breakfast. Love the muffin cup idea, built in portion control….or not :)
YUM! Those sides look so golden and delicious. I’d love this with some tomato jam or perhaps a fried (quail?) egg!
Brandon I can see you digging these! Hope you and J had a nice Thanksgiving and that your work season doesn’t become TOO insane this next month :)
I need these crispy little brekkie treats in my life and in my mouth. I love how you seem to have packed so much flavor into those little cups!
Jon and I will love these! I can make them for dinner and have leftovers for breakfast. I’ll have plenty of time to make them Friday. I’ve been looking for something a little different as far as potatoes go, so this is perfect!
Keep me posted! Leftovers for me are great because I just toss them into Skylar’s lunch with ketchup squirted on top. Adults may want them nuked or be a little meh that they’re not as crisp but kids don’t care :)
Jon had to work late tonight so I delivered dinner to him with a promise that it would be better than any take out. He said these are the best hash browns he’s ever had and wanted to know what was in them. I agree–nice and crispy and not greasy at all. The parmesan adds such great flavor. This was just the potato change up I needed!
The fact that he said they’re the best hash browns he’s ever had is amazingly high praise!! Oh wow, I am so happy to hear that :)
And that was so nice of you to take him dinner rather than having take out! Thanks for trying this recipe and love his reaction!
Did you say hashbrown cups! What a brilliant idea! I have got to try these. So pinned!
These look perfect for holiday entertaining! Muffin pans are saver in my kitchen; I use them for mini anything. I am thinking of this for breakfast tomorrow with an oozy egg.
An oozy egg would be SO GOOD with these! :)
Totally with you – if it’s in a muffin tin I’m all for it. It makes things so much more grab-and-go. These hash browns look awesome!
Yummmm!!
I think I’ll make these dinner, but I will make a GF version (polenta instead of panko).
Perfect!
I would eat all of them. No sharing, just me. They’d be so dangerous, but gooood!
Thankfully my family scarfed them before I really could do much damage :)
Agreed, the crispiest and most flavorful hash browns comes from freshly shredded! These are perfect, portable, and a great side dish! Pinned :)
Thanks for pinning and yes, you can’t beat freshly shredded!
These hash brown cups looks delicious, Averie! I love the parmesan flavor. What a delicious dish to serve for breakfast or snack!
These look awesome. I too like anything that is in a muffin shape – cuter food tastes better! The panko bread crumbs are a great idea for extra crispiness.
cuter food tastes better! <---- totally agree! :)
What a brilliant idea…I love how crunchy they look and that they are portable plus baked not fried what more could ask for. These look delicious I have a brunch coming up that these would be perfect to make for.
portable plus baked not fried = exactly!
If you try these for your brunch, LMK!