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
- 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 tbsp Olive oil Plus more to grease the muffin tins
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.
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