Products used in this recipe
Parmesan Hash Brown Cups
Yield: 12 Servings (4 1/2 oz. each )
Yield: 12 Servings (4 1/2 oz. each )
You'll be amazed at how quickly and easily these come together—perfect for the morning hustle. Serve as a breakfast entrée or side, give 'em a try, you won't be sorry.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Freezerfrige® Potatoes: Shredded Hash Browns 6/3lb | 3 lbs. | 1 bag |
| Parmesan cheese, shredded | 4 oz. | 1 cup |
| Flour, all-purpose | 2.3 oz. | 1/2 cup |
| Garlic, granulated | 1 Tbsp. | |
| Onion, chopped, dehydrated | 3 Tbsp. | |
| Green onions, finely sliced | 3 each | |
| Salt | 1 tsp. | |
| Black pepper, ground | 2 tsp. | |
| Eggs, beaten | 2 each |
Preparation Instructions:
- Step 1
- If frozen, thaw the potatoes.
- Step 2
- Preheat oven to 350˚F. Place empty muffin tin into preheated oven. This will create a crispier potato exterior.
- Step 3
- Combine all the ingredients except eggs in a medium mixing bowl. Fold together lightly to combine and stir in eggs. Prepare 12 portion muffin tin with cooking spray.
- Step 4
- Place 1/2 cup of potato mixture into each opening. Lightly press the potatoes down and push up the sides making sure the bottom and sides are equal in thickness. Spray top of cups again with cooking spray. Bake for 30-40 minutes or until cooked through and golden brown.
