Wednesday, February 4, 2015

Baked Parmesan Hash Brown Cups

Baked Parmesan Hash Brown Cups
Crispy hash browns are the beeeest.

Amirite?

But messy fried hash browns are no bueno for our kitchens and our waistlines. This recipe is the solution!
Baked Parmesan Hash Brown Cups
You guys also know how much I love Parmesan cheese, yes? It's like my favorite cheese. So when I was that this recipe not only makes crispy hash browns baked in a muffin tin but that there's Parm up in there? I was SOLD. And I will tell you that they 100% live up to the hype!
Baked Parmesan Hash Brown Cups
First of all-yes. These are super duper crispy. And yes-they taste amaaaazing.

But they're also little portable cups! So I feel like they're perfect for kids or entertaining and because they're cups they have sort of this fun little area on the top where you could place a cooked egg or a dollop of sour cream with chives or whatever! Make it fancy! Or don't. You can be like me and just dip them in ketchup while sitting on the couch and watching The Originals on TV. Really, you're gonna have a good morning either way.


Baked Parmesan Hash Brown Cups


Baked Parmesan Hash Brown Cups
Makes 12 small-medium hash brown cups.
Ingredients:
  • approx. 4 cups grated Russet potatoes (about 2-3 peeled potatoes)
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 3-4 tbps. olive oil
  • salt and black pepper, to taste
  • Optional-garlic or onion powder, to taste
Preparation:
  • Preheat oven to 350F degrees. Thoroughly coat the muffin cups in a 12 cup muffin tin with nonstick cooking spray.
  • Grate peeled potatoes using the largest holes on the grater. After each potato wring out the shredded pieces, using a kitchen towel or paper towels, to remove excess water. Place dried and grated potatoes into a medium bowl. 
  • Add the cheese, breadcrumbs, seasonings, and olive oil to the grated potatoes. Toss to combine.
  • Evenly distribute the potato mixture between the muffin cups. Press down slightly to fit down into the muffin cups.
  • Bake 30-45 minutes, until the edges are browned and the top is lightly golden and set.
  • Let cool in the muffin tin, on top of a wire rack, for 10-15 minutes. Use a knife to gently rim around each hash brown cup to gently pop out of the tin. 
  • Serve warm with ketchup, sour cream, eggs, etc. 
Baked Parmesan Hash Brown Cups
Confession: I ate all 12 in the span of two hours.
#oops
(dear Michael who is probably reading this...erm...sorry.)
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