Baked Parmesan Hash Brown Cups

Anything baked in a muffin pan automatically gets my attention.

It’s cute, it’s individually portioned, and I just can’t resist.

Baked Parmesan Hash Brown Cups - Easiest hash browns ever! No stovetop flipping! A great side dish, fun party food, or game day snack!!

My family couldn’t resist the hash browns and they’re so easy.  Simply combine grated potatoes with Parmesan, Panko breadcrumbs, olive oil, salt and pepper, and bake.

Best of all, you don’t need to stand at a hot griddle flipping potatoes with grease splattering up on your wrists.

Baked Parmesan Hash Brown Cups - Easiest hash browns ever! No stovetop flipping! A great side dish, fun party food, or game day snack!!

I grated the potatoes using the coarsest blade of a box grater. It only takes a couple minutes, still faster than washing food processor parts. I haven’t tried using convenience bags of grated potatoes and am not sure how those will work. I think you get the crispiest hash browns when you grate your own potatoes.

After grating, you must place the potatoes in a stack of paper towels and wring them out aggressively over the sink. It’s amazing how much water you’ll be able to squeeze and that water is what prevents your hash browns from crisping up. So if you want crispy hash browns, get the water out. Keep on squeezing.

Baked Parmesan Hash Brown Cups - Easiest hash browns ever! No stovetop flipping! A great side dish, fun party food, or game day snack!!

The Panko breadcrumbs add a little bit of texture and crispiness, accentuating the overall crispy vibe. They’re sold near regular breadcrumbs or in the Asian section of your grocery store. Make these Tater-Less Parmesan Zucchini TotsBaked Parmesan Edamame Bites with Creamy Wasabi Dip, or Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip with your leftover Parmesan and Panko.

I baked the hash browns for 35 minutes, and baking times will vary widely depending on potatoes used, their moisture level, pan size, oven and climate variance, and personal preference for crispiness.

Baked Parmesan Hash Brown Cups - Easiest hash browns ever! No stovetop flipping! A great side dish, fun party food, or game day snack!!

They’re a great side dish as is, but a fried egg on top would be fun. Or try them for a game day portable snack.

Crispy edges with soft, tender, cheesy interiors and ketchup. My hash browns must be smothered in ketchup.

Baked Parmesan Hash Brown Cups - Easiest hash browns ever! No stovetop flipping! A great side dish, fun party food, or game day snack!!

Print Recipe

Baked Parmesan Hash Brown Cups

Anything baked in a muffin pan automatically gets my attention. It’s cute, it’s individually portioned, and my family couldn’t resist these easy hash browns. I grated my own potatoes using a box grater on the coarsest blade. It only takes a couple minutes, still faster than washing my food processor. After grating, you must place the potatoes in paper towels and wring it out aggressively over the sink. Water is what prevents your hash browns from crisping up. So if you want crispy hash browns, get the water out. The Panko breadcrumbs add a little bit of texture and crispiness. A great side dish, fun party food, or game day snack.

Yield: 1 dozen small/med hash browns

Prep Time: 15 minutes

Cook Time: about 40 minutes

Total Time: about 1 hour, for cooling

Ingredients:

about 4 cups grated white potatoes (about 2 large peeled potatoes)
2/3 cup grated parmesan cheese
1/2 cup Panko breadcrumbs (sold near regular breadcrumbs or in the Asian section)
3 to 4 tablespoons olive oil
3/4 teaspoon salt, or to taste
3/4 teaspoon ground black pepper, or to taste
onion or garlic powder, optional and to taste
ketchup, sour cream, or your favorite condiments, for serving

Directions:

  1. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside.
  2. To a large bowl, add all ingredients (other than ketchup or sour cream) and gently toss to combine. Very important note about the potatoes - I grated them by hand on the coarsest blade of a box grater. Every cup or so of grated potatoes, place potatoes inside double or triple layered paper towels and wring out very well over the sink. The drier the potatoes are, the crispier the hash browns will be.
  3. Bake for about 40 minutes, or until edges are browned with lightly golden tops that are set. Start checking at 30 minutes, but baking could take much longer than 40 minutes depending on potatoes used, their moisture level, pan size, oven and climate variance, and personal preference for crispiness.
  4. Allow hash browns to cool for about 10-15 minutes in muffin pan on top of a wire rack before gently rimming each cavity with a knife if necessary, dislodging, and serving with ketchup, sour cream, etc.

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58 comments

  1. What a brilliant idea…I love how crunchy they look and that they are portable plus baked not fried what more could ask for. These look delicious I have a brunch coming up that these would be perfect to make for.

  2. These look awesome. I too like anything that is in a muffin shape – cuter food tastes better! The panko bread crumbs are a great idea for extra crispiness.

  3. These hash brown cups looks delicious, Averie! I love the parmesan flavor. What a delicious dish to serve for breakfast or snack!

  4. Agreed, the crispiest and most flavorful hash browns comes from freshly shredded! These are perfect, portable, and a great side dish! Pinned :)

  5. I would eat all of them. No sharing, just me. They’d be so dangerous, but gooood!

  6. Yummmm!!
    I think I’ll make these dinner, but I will make a GF version (polenta instead of panko).

  7. Totally with you – if it’s in a muffin tin I’m all for it. It makes things so much more grab-and-go. These hash browns look awesome!

  8. These look perfect for holiday entertaining! Muffin pans are saver in my kitchen; I use them for mini anything. I am thinking of this for breakfast tomorrow with an oozy egg.

  9. Did you say hashbrown cups! What a brilliant idea! I have got to try these. So pinned!

  10. Jon and I will love these! I can make them for dinner and have leftovers for breakfast. I’ll have plenty of time to make them Friday. I’ve been looking for something a little different as far as potatoes go, so this is perfect!

    • Keep me posted! Leftovers for me are great because I just toss them into Skylar’s lunch with ketchup squirted on top. Adults may want them nuked or be a little meh that they’re not as crisp but kids don’t care :)

    • Jon had to work late tonight so I delivered dinner to him with a promise that it would be better than any take out. He said these are the best hash browns he’s ever had and wanted to know what was in them. I agree–nice and crispy and not greasy at all. The parmesan adds such great flavor. This was just the potato change up I needed!

    • The fact that he said they’re the best hash browns he’s ever had is amazingly high praise!! Oh wow, I am so happy to hear that :)

      And that was so nice of you to take him dinner rather than having take out! Thanks for trying this recipe and love his reaction!

  11. I need these crispy little brekkie treats in my life and in my mouth. I love how you seem to have packed so much flavor into those little cups!

  12. YUM! Those sides look so golden and delicious. I’d love this with some tomato jam or perhaps a fried (quail?) egg!

  13. Hash browns are mandatory if I’m having favorites for breakfast. Love the muffin cup idea, built in portion control….or not :)

  14. seriously…one of the BEST things I’ve ever seen on the internet!!

  15. You just made me remember how much I love hash browns and how long it’s been since I’ve eaten any. I’m about to make these and SMOTHER them in Sriracha!

  16. How exciting to see another savory recipe from you Averie! These hash brown cups look crunchy, golden and delicious! Will definitely try them soon :)

  17. Well muffin cups don’t necessarily pull my chain like they do with you. BUT hash browns do. What a fun breakfast treat. They look sooo crispy. The hallmark of good hash browns.

  18. It looks like a cute little birds nest. aweee and then a plop of ketchup. clever idea Averie!!! <3

  19. WOOT ORDERED THE PUMPKIN COOKBOOK!!!!!!!!!!!!!

    (just a bit excited. carry on now.)

  20. The hashbrown cups look great! I am going to serve these with fresh rockfish and sautéed kale. Do you think Yukon Gold potatoes would work well? How far in advance could I make this?

    Denise

    • I gave leftovers to my daughter in her lunch. Now, I wouldn’t really recommend that for special guests and a fancy meal just because they will lose crispiness. So if you’re serving them as outlined, I would make them fresh right then and there before you plan to serve them.

  21. So cute! They sound delicious.

  22. “Dang,” as we say here in Idaho, “those lil’ cups are just too cute.” On the subject of Idaho, our potatoes are the best on earth. No kidding. They’re just dang good.

  23. This is a most awesome idea – can’t wait to try this out!

  24. Definitely trying this for Hannukah!! Easier and healthier than latkas ;) Just wondering how full to make the cups, you didnt mention it in the recipe. Thanks!

    • You’re right…like healthier latkes! You can make them as full or shallow as you want since they really don’t rise much. I filled my muffin pan cavities nearly fully.

  25. Do these ever look good! They look so crispy and delish! :)

  26. Brilliant! So much crispiness. :) Pinned!

  27. I made these tonight and was so excited but they were very, very dry. I only cooked them for 30 minutes. Any ideas on how to make them moister?

    • I would say that your potatoes were just much drier than mine and you probably could have added a bit more oil OR baked less…or maybe a combo of both. There is such variation among potatoes whether you’re using freshly grated, pre-bagged, etc. and so just bake until done next time, but not over-done, which I kind of suspect is what happened. Thanks for trying the recipe.

  28. Love this idea/recipe. Could you freeze them?

  29. These look amazing and I’m making them for a BBQ this weekend. Do you know if they can be prepared a few hours before cooking them? Or do they need to be cooked immediately to stop the potato from going black?

  30. I’ve got a batch in the oven right now but used coconut oil, left out the parmesan and added a grated onion instead… we’ll see how that goes!

  31. Has anyone tried freezing these after cooking and re-heating?? I’m awful at actually getting breakfast sorted before I leave the house, so I’m always looking for things I can make a batch of to keep me going for a week or two!

    • From memory, yes, there have been people in the comments who’ve mentioned they batch cook, freeze, and then thaw. You lose some crispness but if you don’t care about that so much, you will be fine.

  32. Plan to make them for a Housewarming Brunch this week-end.

    Would they work with already prepared hash brown? This would eliminate the grating and squeezing out excess moisture and may cook more quickly…..probably would not be as good though.

    • Probably would work but being that I haven’t tried it that way, I can’t give any cooking tips or baking times, etc. Good luck and LMK if you try it that way!

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