Picture the best part of breakfast… hash browns… and then pair them with being perfect for when you are on the go. Voila! With really not a lot of effort, these Cheesy Oven-Baked Hash Browns are baked so they are crispy on the outside, fluffy on the inside, and deliciously cheesy. Plus, they are muffin-sized! Hard to top that! Just prep them in the evening and then be dazzled at how Cheesy Oven-Baked Hash Browns brighten your day, whether you enjoy them on the run or sitting at your breakfast table!
Ingredients
- 1 (20-ounce) bag hash brown potatoes
- 1 cup green onions, sliced
- 1/2 cup parmesan cheese, grated
- 1 teaspoon kosher sea salt
- 1/2 teaspoon cracked pepper
- 2 tablespoons olive oil
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Allow the potatoes to defrost in the fridge for at least 8 hours and up to overnight or place the bag of frozen potatoes into a bowl of cold water to thaw.
Step 3 –Coat a non-stick muffin tin with non-stick spray.
Step 4 –Press the potatoes with paper towels and squeeze the excess liquid from the potatoes until they are dry.
Step 5 –In a large bowl, add the potatoes, the green onions, the parmesan cheese, the sea salt, the cracked pepper, and the olive oil and stir the potato mixture until well-combined.
Step 6 –Scoop the potato mixture into the prepared muffin tin, taking care to distribute the potato mixture evenly among the muffin cups. Press the potato mixture down into the muffin tins.
Step 7 –Bake the hash browns until crispy, about 45 minutes.
Step 8 –Serve.
