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Baked Hash Browns

A comforting and crispy baked hash browns recipe that is easy to make, perfect for breakfast or as a side dish for dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Breakfast, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 ounces hash brown potatoes Pre-cut potatoes providing crispy texture and earthy flavor.
  • 1 cup sliced green onions Optional, adds mild onion flavor and visual appeal.
  • 1/2 cup Kraft grated parmesan cheese Creamy, savory note; can substitute with real grated parmesan.
  • 1 teaspoon kosher sea salt Enhances flavor and ensures proper seasoning.
  • 1/2 teaspoon cracked pepper Adds a slight kick and warmth.
  • 2 tablespoons olive oil Adds richness and helps crisp up the hash browns.

Method
 

Preparation
  1. Defrost the hash brown potatoes overnight in the fridge or immerse the frozen bag in a bowl of cold water for quicker defrosting.
  2. Preheat your oven to 400 degrees Fahrenheit and spray non-stick muffin tins with coconut oil non-stick spray.
  3. After defrosting, press the potatoes dry using a salad spinner, dish towels, or paper towels.
Mixing and Baking
  1. In a large bowl, mix the dry hash browns, green onions, parmesan cheese, sea salt, cracked pepper, and olive oil until coated.
  2. Scoop the potato mixture into muffin cups, distributing evenly and pressing down slightly.
  3. Bake in the preheated oven for 45 minutes until golden brown and crispy on top.
Serving and Storing
  1. Let the baked hash browns cool slightly before removing them from the muffin tin.
  2. Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave.

Notes

To ensure crispy hash browns, make sure to dry the potatoes thoroughly before mixing. Experiment with herbs and spices for variations.