Baked Cheesy Hash Brown Cups
Baked Cheesy Hash Brown Cups is a very simple recipe to make with very little preparation. They can be excellent side for a pancake as a breakfast or can be a snack by itself.
Servings: 20 Pieces
Calories: 45kcal
Equipment
- Muffin Tin
- Oven
Ingredients
- 3 Cups Shredded potatoes Frozen or freshly shredded russet potatoes
- 3 or 4 Spring onions
- ⅓ cup Parmesan cheese Grated – ⅓ cup
- to taste Salt
- as needed Black pepper powder
- 2 tablespoon Olive oil Plus more to grease the muffin tins
Instructions
- Preheat the oven to 350 F.
- If using frozen potatoes, thaw it, squeeze the extra water out and measure the potatoes. If using fresh ones, wash and peel the russet potatoes. Shred the potatoes and measure.
- Add the finely chopped spring onions along with the seasonings and cheese and mix gently using a fork or hands.
- Grease the muffin tins. I made them in mini muffin tins, but you can use the regular muffin tin as well. Place a heaped tablespoon (for mini muffin tin) of the potato mixture in each cup.
- Press down gently with the back of a spoon and bake in a preheated oven for about 50 – 60 minutes.
- Once the hash browns have browned well in the bottom and the sides, remove from the oven and let it sit for about 5 minutes. Gently ease the potatoes from the tins and serve them with the brown side up.
Nutrition
Calories: 45kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg