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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Has anyone tried freezing these after cooking and re-heating?? I’m awful at actually getting breakfast sorted before I leave the house, so I’m always looking for things I can make a batch of to keep me going for a week or two!
From memory, yes, there have been people in the comments who’ve mentioned they batch cook, freeze, and then thaw. You lose some crispness but if you don’t care about that so much, you will be fine.
I’ve got a batch in the oven right now but used coconut oil, left out the parmesan and added a grated onion instead… we’ll see how that goes!
Sounds like they’ll be great!
These look amazing and I’m making them for a BBQ this weekend. Do you know if they can be prepared a few hours before cooking them? Or do they need to be cooked immediately to stop the potato from going black?
I would say an hour…not more, just in case, as you’re aware of what can happen.
yes i was wondering if i could make them the night before, as i would will need to do a few batches.
and perhaps heat in oven on low before serving?
Probably that could work. You would definitely want to re-heat in the oven to re-crisp them up because they won’t stay crispy overnight. I haven’t tried this so can’t say for sure.
Love this idea/recipe. Could you freeze them?
Probably…I haven’t tried but I think it would work out.
I made these tonight and was so excited but they were very, very dry. I only cooked them for 30 minutes. Any ideas on how to make them moister?
I would say that your potatoes were just much drier than mine and you probably could have added a bit more oil OR baked less…or maybe a combo of both. There is such variation among potatoes whether you’re using freshly grated, pre-bagged, etc. and so just bake until done next time, but not over-done, which I kind of suspect is what happened. Thanks for trying the recipe.
Brilliant! So much crispiness. :) Pinned!
Thanks for pinning!
Do these ever look good! They look so crispy and delish! :)
YES! Must make! Pinning!!
Thanks for pinning!
Definitely trying this for Hannukah!! Easier and healthier than latkas ;) Just wondering how full to make the cups, you didnt mention it in the recipe. Thanks!
You’re right…like healthier latkes! You can make them as full or shallow as you want since they really don’t rise much. I filled my muffin pan cavities nearly fully.
This is a most awesome idea – can’t wait to try this out!
“Dang,” as we say here in Idaho, “those lil’ cups are just too cute.” On the subject of Idaho, our potatoes are the best on earth. No kidding. They’re just dang good.
So cute! They sound delicious.
The hashbrown cups look great! I am going to serve these with fresh rockfish and sautéed kale. Do you think Yukon Gold potatoes would work well? How far in advance could I make this?
Denise
I gave leftovers to my daughter in her lunch. Now, I wouldn’t really recommend that for special guests and a fancy meal just because they will lose crispiness. So if you’re serving them as outlined, I would make them fresh right then and there before you plan to serve them.
WOOT ORDERED THE PUMPKIN COOKBOOK!!!!!!!!!!!!!
(just a bit excited. carry on now.)
Thanks for ordering my book! I appreciate it!! LMK what you make from it!
It looks like a cute little birds nest. aweee and then a plop of ketchup. clever idea Averie!!! <3
Well muffin cups don’t necessarily pull my chain like they do with you. BUT hash browns do. What a fun breakfast treat. They look sooo crispy. The hallmark of good hash browns.