Last Updated June 13th, 2019 at 07:27 pm by Lisa
Easy Parmesan BAKED Hash Browns in muffin tins get crispy golden edges and soft centers. Make ahead & bake for breakfast or brunch, great leftovers!
Hash browns for breakfast can take a lot of time, be messy, and are usually filled with oil.
These oven hash browns are much easier than making them on the stove top with all the mess.
Simply bake in your oven, and you’re done!
I love the fast clean up. We served Parmesan Baked Hash Browns for a brunch, and they were a hit for the party. There is something so fun about serving individual goodies to fill your plate and go back for 2nd’s (or 3rd’s).
Yes, you can…
Make-Ahead Parmesan Baked Hash Browns:
Step 1: Fill the muffin tin to the top with the hash brown potato mixture, and press with a spatula to level the night before, and cover with plastic wrap.
Step 2: When you are ready to bake, remove the plastic wrap, and pop in the oven to bake and bake 45-60 minutes at 400 degrees until crispy.
What Hash Brown Potatoes Can I Use in Parmesan Baked Hash Browns?
You can use any frozen hash brown potatoes to make frozen hash browns in the oven. The Simply Potatoes Shredded Hash Browns (brand) are dry out of the package saving a step. (This recipe is not sponsored by Simply Potatoes, I just really like their products!)
You can find them near the eggs in your grocery store. If you use frozen hash browns, the trick is to dry them very well using a salad spinner to get the water off, or a clean dish towel to dry them. Press and press to get all the water out. This helps them crisp to a golden brown!
This recipe is so easy and can be made ahead which is great for parties and entertaining. By the way, these Parmesan Baked Hash Browns are wildly popular on Pinterest, pinned over 250K times…Might be how you found it here!
Skip the mess and hassle of stove top hash browns, and bake hash browns in the oven! Hey, these oven hash browns make terrific leftovers too..just reheat in the oven or microwave. More great breakfast ideas are below, and be sure to sign up for our newsletter and follow us for more recipe inspiration!
All the Best,
Lisa
XO
Like Parmesan Baked Hash Browns? Here are some other scrumptious breakfast and brunch recipes…
Nothing says breakfast like fresh from the oven delights like Tater Tot Breakfast Casserole, and Mini Brie and Bacon Quiche, in a muffin tin of course!
Start off your day right with a fresh hot cup of coffee and a warm pastry. Pair that cup of joe with Mini White Chocolate Raspberry Scones, Pineapple Coconut French Madeleines, or Pancake Muffin Bites.
Need something light and healthy for breakfast or a light selection to go with your hearty brunch? Whip up one of these healthy recipes: Avocado Toast, Pink Grapefruit Detox Smoothies, or Homemade Granola Yogurt Breakfast Parfaits.
Watch Our Video For Parmesan Baked Hash Browns!
Parmesan Baked Hash Browns
Ingredients
- 1 bag frozen hash brown potatoes, dry of ice/water (or use the brand Simply Potatoes Hash Browns - they are dry out of the package, you will find them near the eggs in your grocery store)
- 1 cup sliced green onions (optional)
- 1/2 cup Kraft grated parmesan cheese or real grated parmesan cheese
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Instructions
- Defrost the potatoes overnight in the fridge.
- Spray your non-stick muffin tins with coconut oil non-stick spray.
- Press potatoes dry (this helps them crisp) in a large mixing bowl with paper towels.
- You can also use a salad spinner to help dry the potatoes.
- Mix all ingredients in the bowl.
- Scoop into muffin tin, and evenly distribute all the hash browns each cup, and press down just a little bit.
- Bake 45 minutes at 400 degrees until crispy.
- Store leftovers (if any!) and reheat in the microwave. These make a great on the go breakfast for school or work.
Kathy McQueen says
January 23, 2017 at 3:53 PMCan you use fresh potatoes and shred and dry them yourself?
Lisa says
January 23, 2017 at 7:29 PMHi Kathy, I suppose it would work fine! (I have not tested this myself). I have used frozen hash browns, and a salad spinner to dry them well. Also, you can roll till dry in a clean dish towel. Stay in touch and let me know how it goes? If it works we can update the recipe and let everyone know? Happy Cooking!
grandma rosemarie says
January 26, 2017 at 12:46 PMwouldn’t the fresh potatoes turn dark while in the fridge overnight? the frozen variety probably have an anti-discoloring agent added to prevent this.
Lisa says
January 31, 2017 at 3:05 AMHi Grandma Rosemarie! Yes, I do think their is a good chance regular grated potatoes would brown. The recipe coats the potatoes in a little olive oil which might help. The only way to know for sure is to test it out. Someday if I do, I will update the recipe for everyone! Thanks for your question Grandma Rosemarie!
EJ Panzera says
March 16, 2017 at 5:24 AMMaking these this weekend for a brunch party. I just want to be sure I understand. Do you thaw the frozen potatoes and then press and pat dry? Thanks.
Ellie Jo
Lisa says
March 16, 2017 at 5:33 PMHey Ellie Jo,
Yes! You want the potatoes as dry as possible so they crisp. There is a brand that is sold unfrozen called Simply Potatoes. It does not require drying at all, and is sometimes sold right by the fresh eggs in Southern California. You can dry the potatoes with a clean dish towel, or a salad spinner, both work great! Good luck at your party!
Kim says
April 8, 2017 at 8:54 AMThese look great! What size bag of potatoes? I’d like to fill 2 cupcake tins for 24 total.
Lisa says
April 8, 2017 at 11:41 AMHey Kim! I used a 20 oz (or 1 pound) bag of Simply Potatoes brand (by the eggs in the grocery or at Target). I like these because they are dry out of the bag. If you use frozen hash browns, be sure to dry them well so they crisp up. I love this recipe because they have that golden crisp edges without all the oil! Good luck, let use know how it goes…
Cheryl cook says
April 8, 2017 at 8:55 AMI had some trouble removing the potatoes from the muffin pan when done from the oven…any suggestions? I did spray the pan with coconut spray.
Lisa says
April 8, 2017 at 11:38 AMHey Cheryl, not sure if this will do the trick but a non-stick muffin tin well sprayed might work better? Thanks for making the recipe!
Mary says
April 9, 2017 at 1:20 PMI would love to make these. Would dehydrated hash browns work in this recipe?
Lisa says
April 9, 2017 at 4:11 PMHey Mary!
Well, I have never tested it…but I suppose if you hydrate and then dry the potatoes well, it would work just fine? Please try and let me know, curious…did you dehydrate them yourself or buy them?
Sharon says
April 13, 2017 at 6:35 PMDo you use fresh parmesan or the dried parmesan in the green can?
Lisa says
April 13, 2017 at 7:43 PMHi Sharon! Either will work fine, I often use the Kraft brand just like my Mom did. Won’t affect the recipe, main thing is to use dry hash browns so they crisp up and make sure to use a lot of spray on muffin tin with preferably a non-stick muffin tin! Good Luck and enjoy the recipe!
Shannon Supple says
April 14, 2017 at 2:07 PMSo just to be sure, if i buy frozen hashbrowns – i should let them thaw and then dry them?
Lisa says
April 14, 2017 at 3:46 PMHi Shannon!
Yes, great question and I just updated the recipe to make that clear. Defrost them in the fridge and then dry them by a salad spinner or press with a clean towel. That helps them crisp up while baking so they get golden brown. Happy Cooking!
Callie zak says
April 15, 2017 at 9:40 AMCan I use mini tins?
Lisa says
April 15, 2017 at 10:08 AMHey Callie! Well I haven’t tested it out but I think it would work perfect, keys to this recipe are to use non-stick muffin tins (which my mini tin is) spray the tin with a non-stick spray like coconut, and then make sure the hash browns are dry. I am 100% sure you will not need to bake them an hour if you use a mini tin so I would set a timer for about 35-40 minutes and keep an eye on them. Please let me know how it goes and good luck.
Happy Easter!
Debby Barnes says
April 26, 2017 at 6:00 PMI just made these to try them out on my husband before my co-workers come over for a brunch. Flavor was great but the potatoes stuck to the muffin tin. What a mess. I used the Simply Potatoes and generously sprayed my non-stick muffin tin. What did I do wrong? I didn’t see any other comments about this problem.
Lisa says
April 27, 2017 at 8:08 AMHi Debby,
So sorry that happened! Well I am not sure…but you also put olive oil in the hash browns? I use the Simply Hash Browns brand, and make sure they are dry…put in a non-stick muffin tin sprayed well with coconut oil or olive oil spray (not Pam)…is that what you did too?
Linda H Whitacre says
May 1, 2017 at 5:41 PMHi: What temperature do they bake at?
Linda H Whitacre says
May 1, 2017 at 5:46 PMoops found the baking temp
Lisa says
May 1, 2017 at 7:18 PMHappy Baking Linda!
Haley says
May 10, 2017 at 6:24 PMHi I am making these for a brunch and wondering if I can cook them at 350 instead of 400? I have two other casseroles that I am making and wanted to make sure I could cook them at a lower temperature for a longer time.
Lisa says
May 10, 2017 at 9:04 PMHi Haley,
Well they won’t get golden and crisp up at that temp. What you can do though is bake them ahead earlier in the morning, and then reheat in the oven for about 10 minutes at 350. Will that work for you?
Happy Cooking!
Natalee Pucher says
May 11, 2017 at 2:58 PMDo you think I could partially bake them the day before then pope them back in the oven the next day?
Lisa says
May 11, 2017 at 6:07 PMHi Natalee!
I have not tried that, but I have baked them all the way and then heated them up as leftovers and so have alot of other people so I know that works. The key to this recipe is a dry potato and a hot oven (at 400) to crisp them to golden brown. 350 degrees would probably not be hot enough to finish them cooking all the way is my thinking.
Carissa says
October 9, 2017 at 8:29 PMWould regular onions work? I’m trying to surprise my family with breakfast before our busy day, and we don’t have any garden green onions.
Lisa says
October 9, 2017 at 8:32 PMHi Carissa, Althought I haven’t made the recipe with regular onions, they should work fine! I would cut them thin, and let me know how they turn out. Have a great party!
Carissa says
October 10, 2017 at 11:22 AMThey were really good! My family loved them so much there wasn’t any extra! Thank you for sharing your recipe!
Lisa says
October 15, 2017 at 4:19 PMOh Carissa, that is terrific! And thanks for replying back. Truth is, our family and friends love these too. So glad to know that the regular onion works fine, sometimes that’s all I have on hand. Happy Cooking till next time!
Lorri says
October 23, 2017 at 2:59 PMIf you make them ahead with frozen hash browns will they not turn dark or grey overnight?
Lisa says
October 25, 2017 at 2:16 PMHey Lorri! Well honestly, this recipe works the best with Simply Potatoes brand because those are dry out of the bag and have something in the potatoes to keep them from turning. I have made them with regular hash browns and dried them and baked right away, but didn’t keep them overnight in the pan. If you try this will you let us know how they turn out? We would all love to hear your opinion and good luck!
Amy says
February 26, 2018 at 6:35 AMThese are amazing!!!and sooo easy. ? Only baked for 30 minutes. A big hit with my husband and boys (4 & 6yrs. old).
Lisa says
February 27, 2018 at 11:11 AMAmy that is wonderful, we love these too…easy and skips the mess/cleanup of oil! And in only 30 minutes, that is terrific..
Jody says
March 27, 2018 at 9:31 AMHow many tins do I use?
I would like to do 24 total. Do I have to increase the recipe?
Lisa says
March 27, 2018 at 6:54 PMHi Jody, Yes. The recipe will make 12, so you will need to double the ingredients and have 2 muffin tins to make 24. Thanks for making the recipe, we love these!
Andrea says
March 29, 2018 at 8:49 AMHave you ever tried this with a different cheese. My husband likes pepper jack a lot but didn’t know if this recipe needs the crispness that Parmesan makes when baked. Thanks!
Lisa says
March 29, 2018 at 7:19 PMI haven’t tested that out yet, my thought is that the cheese might burn but not sure.. You could put some in the middle of a few and not the whole batch? If you try it out, let us know what cheese you tried and if it works! Enjoy your Baked Hash Browns!
Nancy says
March 31, 2018 at 2:54 PMIf I make them ahead of time do they have to be refrigerated overnight before baking?
Lisa says
March 31, 2018 at 7:28 PMYes Nancy, I would cover them and place them in the fridge overnight to keep them fresh and for food safety.
Kathy says
April 29, 2018 at 2:23 PMWhat about using paper cupcake liners?
Lisa says
April 29, 2018 at 4:50 PMHi Kathy, I have never tried using the paper liners. The shredded potatoes really crisp up against the heat of the muffin tin, so my guess is that they woul not be crisp on sides and bottom with paper cup liners? If you try this let us know? You could test out a few and see how they do..Good luck and enjoy the hash browns!
Janice Jenkins says
July 11, 2018 at 8:38 AMNice potatoe addition for my bridal brunch. Easy. Few ingredients. Can make night before. Delicious
Lisa says
July 13, 2018 at 10:01 PMThat is so great to hear Janice! I just made these for a girls brunch party, everyone always enjoys them…and they make great leftovers.
Suzanne says
November 29, 2018 at 1:12 PMThese look so good! What a yummy meal prep breakfast when you’re running out the door!
Lisa says
November 29, 2018 at 2:21 PMThanks Suzanne! Well, they have been a huge hit both with my family and friends and on Pinterest. Muffin tin recipes are so easy, did you see the Brie and Bacon Quiche? Great recipe:
https://www.delicioustable.com/mini-brie-bacon-quiches/ and there are Pancake Bites also made in a muffin tin (kids and adults love them!) Here is that recipe: https://www.delicioustable.com/pancake-muffin-bites/
Vanessa says
November 29, 2018 at 1:15 PMThanks for sharing! Does it keep long?
Lisa says
November 29, 2018 at 2:22 PMHey Vanessa! They make great leftovers, and reheat with a few seconds in microwave. I will be making some more muffin tin recipes, they are great for on the run and I serve these for brunch all the time!
Tammy Bryan says
January 5, 2019 at 5:36 AMHi Lisa,
I made these for my family Christmas morning, I doubled the recipe and there was NO leftovers, they were a hit! Problem though, they stuck in my non stick pan it was a mess so much that I threw my pans away ??♀️??♀️ Lol. I prepared them overnight and I strayed with a non stick Food Lion brand spray and I used the simply potatoes. I’m going to try these again so what should I do differently?
Lisa says
February 27, 2019 at 3:42 PMHey Tammy! So glad everyone loved these, they are always a hit with our family. I did some research, and learned something about non-stick spray. If you use a non-stick pan with a non-stick spray like Pam, it has the potential to ruin the non-stick surface on the pan and stick (make sense?). So I avoid using PAM and use coconut oil spray and it works every time, be generous and it works!
Cathie Mellon says
January 6, 2019 at 12:03 PMCan I use Simply Potatoes O’brian Has Browns
Lisa says
February 27, 2019 at 3:43 PMCathie, I haven’t tried that brand but as long as they are dry going in the pan it should work fine!
Lucy Beliveau says
February 20, 2019 at 3:42 PMYour recipe looks fantastic and I can’t wait to try them! I’m living worth my Son and his family for a while and can’t wait to try this out for them! They are definitely has brown fans!! Many thanks for such a fun idea!! I’m going to get the Simply Potatoes from Target! Oh, I loved your other recipes so much I signed to hear more from you!! Looking forward to getting your next post! Til then…….Lucy!
Lisa says
February 27, 2019 at 3:49 PMLucy, let us know how those turn out will you? Thanks for following along, we have lot’s of new recipes and exciting things coming in 2019, HAPPY COOKING!
Donna Adams says
April 17, 2019 at 6:11 AMThese are a great make ahead brunch item. I make them every Easter brunch. Thanks for the recipe!
Lisa says
April 17, 2019 at 8:50 AMDonna Thank you so much! We love this recipe too, and those crispy edges…mmmm. So glad the hash browns are a family tradition, that made our day, truly. Happy Easter and we appreciate you making the recipe and following along with us!
Dawn @ The Kitchen and a Latte says
May 29, 2019 at 4:13 AMI have heard others mention the Simply Potatoes hash browns but I have never seen them here by us. At least not next to the eggs (I buy a lot of eggs so I frequent that section haha!) This looks so good and I will have to use the frozen ones, unless by chance I come across these refrigerated ones – which I am hoping! The hunt is on 🙂
Lisa says
May 29, 2019 at 3:54 PMHey Dawn, thanks for your comment! I’ve been thinking about this and plan to test out using some other brands in the freezer section and grating regular potatoes…the key to this recipe is dry potatoes and a hot oven! And will update the recipe as soon as I know what works.
Paula H says
June 5, 2019 at 12:48 PMHad friends over for breakfast. This was the first time I made this and it won’t be the last. Followed recipe to a T. Delicious
Lisa says
June 6, 2019 at 7:35 PMYAY! Paula, that is great to hear and SO many people love this recipe. Isn’t it easy and fun? I serve it all the time for brunch parties, and the leftovers are great too! Thanks for your sweet comment, we appreciate it so very much. Happy Cooking!