Parmesan Hash Brown Cups

What you need:

1 20 to 24 ounce bag frozen hash browns

4 to 5 green onions

1 cup shredded parmesan cheese

1 teaspoon coarse salt

1 teaspoon pepper

2 tablespoons olive oil

 

What to do:

1. Pour hash browns into large mixing bowl, let thaw half way or defrost partially in microwave.

2. Preheat oven to 350 and spray 12 to 24 muffins tin.

 

 

3.In a large bowl combine; hashbrowns, chopped green onions

(I used the whole green onion right down to the root), shredded parmesan cheese, salt and pepper.

Now toss lightly with a fork, then drizzle with olive oil and toss lightly with fork again.

4. Spoon mixture evenly into muffin tins coated with cooking spray,

 then press down with back of spoon and gently apply pressure to pack potato mixture into each tin.

5. Bake muffin tins at 350 for 60 to 75 minutes in lower third of oven until crispy brown.

6. Remove muffin tins from oven and let stand for 5 minutes(this is important it helps the potatoes to hold together when removing from tin). Before removing from muffin tin run a small knife or spatula around the inside edge of each muffin tin.  Gently remove and set on cooling rack. 

They're ready to serve!

 

I have yet to meet a potato I didn't like.  This recipe is no exception.  I originally found this recipe on Pinterest and had saved it to my "Good to Eat" board.  It originated on recipesquickneasy.com

 

I increased the amount of shredded cheese, green onion and pepper.  These were pretty quick and easy to make.  A fun and different twist on the potato.  Worth a try!  They all disappeared at our house in one sitting.  You will want to keep these in the oven until they are definitely crispy brown on the edges.  Some of my muffin tins seemed to work better than others.  The newer ones worked better. . . guess its time to toss out the old ones.  Happy cooking!