Name: Baked Hash Brown Cups Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 16 ounces shredded hash brown potatoes, thawed; 3/4 cup parmesan cheese, grated; 1/2 cup panko bread crumbs; 4 tablespoons olive oil; 1 teaspoon salt; 3/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Dash of paprika

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Introduction

Baked hash brown cups are a crispy, golden twist on traditional hash browns, perfect for breakfast or a snack. These easy-to-make cups are packed with flavor and can be topped with your favorite ingredients for a customizable treat.

The image shows a stack of three golden-brown, crispy hash brown patties placed vertically. Each patty has a rough, lattice-like texture with thin shredded potato strands visible, fried to a crunchy, light golden crisp on the outside while soft and pale on the inside. The edges are uneven and slightly curled from frying. The stack contrasts against a white marbled surface in the background and is positioned near a light blue cloth on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces shredded hash brown potatoes, thawed
3/4 cup parmesan cheese
1/2 cup panko bread crumbs
4 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Dash of paprika

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and spray a muffin tin with cooking spray to prevent sticking.
Step 2: In a large bowl, combine the shredded hash browns, parmesan cheese, panko bread crumbs, olive oil, salt, pepper, garlic powder, onion powder, and paprika. Gently stir until all ingredients are evenly mixed.
Step 3: Fill each muffin cup with the hash brown mixture, pressing down firmly to shape the cups and ensure they hold together.
Step 4: Bake for about 40 minutes, or until the tops are golden brown and crispy. Baking time may vary based on your oven and desired level of crispiness.
Step 5: Allow the hash brown cups to cool for 10 to 15 minutes before carefully removing them from the muffin tin.
Step 6: Serve warm, topped with your favorite hash brown accompaniments such as sour cream, chives, or cheese. Enjoy!

Tips & Variations

For extra flavor, add finely chopped herbs like parsley or chives to the mixture.
Use sharp cheddar cheese instead of parmesan for a different cheesy twist.
To make these vegetarian-friendly, ensure the panko and seasonings contain no animal products.
Press the hash brown mixture firmly into the muffin tin to help the cups hold their shape better.

Storage

Store leftover hash brown cups in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or toaster oven at 350 degrees for 5-10 minutes to restore their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a stack of two golden-brown crispy hash brown cups on a white marbled surface. The cups are made of shredded potatoes, tightly packed and fried to a crunchy texture. The top cup has a bite taken out, revealing its soft, tender interior of lightly cooked potatoes that contrast with the crispy outside. The hash browns are a mix of light golden and darker browned edges, giving a fresh, appetizing look. In the background, there is a soft teal cloth that adds a calm color contrast without drawing attention from the crispy potato cups. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen hash browns without thawing?

It’s best to fully thaw and drain any excess moisture from frozen hash browns before using to ensure the cups hold together and bake evenly.

Can I add other ingredients like bacon or vegetables?

Yes! Cooked bacon bits, diced bell peppers, or onions can be mixed in before baking for extra flavor and texture.