Get crisp golden edges and soft centers in this hash brown recipe. Plus, learn how to make hash browns the easy way for parties. These are great to make ahead and bake just before you need them.
What is different about this recipe, is these hash browns are baked in muffin tins and skip the frying on your stovetop all together. NO MESSY STOVETOP TO CLEAN! This recipe is so popular for holidays and special occasions.
People love to serve themselves individual hash browns, they look great and are delicious. Always a HUGE hit at my parties…
Links in this post are Amazon Affiliate Links to products I use and love.
Why This Recipe Works:
- Hash browns for breakfast can take a lot of time, while they bake in the oven, you can do other things…these hash browns save you time!
- These are much easier than making them on the stovetop with all the oil and you will skip messy oil splatters on your stove.
- Simply bake in your oven, and you’re done! Oh, and did I mention those crispy edges and soft centers?
- Being able to MAKE THEM AHEAD…is a BIG help for parties and entertaining. You can prep the night before a bridal shower party or special occasion like Mother’s Day and you are ready to go in the morning,
- You will LOVE the fast clean up in the muffin tins. Just spray them well, and clean up is a breeze.
- There is something so fun about individual servings for breakfast ad brunch, to fill your plate and go back for 2nd’s (or 3rds).
How To Make Hash Browns:
- Defrost the potatoes overnight in the fridge.
- Spray your non-stick muffin tins with coconut oil non-stick spray.
- Press potatoes really dry (this helps them crisp) in a large mixing bowl with a clean kitchen towel or paper towels. Or, you can also use a salad spinner to help dry the potatoes.
- In a large bowl, mix the potatoes, green onions, parmesan cheese, sea salt, cracked pepper, and olive oil till well combined.
- Scoop into well-sprayed muffin tin, and evenly distribute all the hash browns each cup, and press down just a little bit, this helps them form their shape and bake.
- Bake 45 minutes at 400 degrees until crispy.
- Store leftovers (if any!) in the fridge and reheat in the microwave. These make a great on the go breakfast for school or work and can be served with dinner too!
How To Make-Ahead For A Party:
Step 1: Fill the muffin tin to the top with the hash brown potato mixture, and press with a spoon spatula to level the night before, and cover with plastic wrap. Keep in the fridge overnight.
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.
Reader Comments:
By the way, these Parmesan Baked Hash Browns are wildly popular on Pinterest, pinned over 350K times…and might be how you found it here!
“Made these for Mother’s Day brunch. I loved how easy they were to prepare, and loved that I was able to assemble them the night before. So simple and so delicious!!!”
“New fav for everyone! They came out nice and crunchy on the outside and perfect on the inside. I added extra parmesan cheese and scallions with shredded mozzarella on top. Froze the leftovers. Will be making again!”
“Delicious and easy. Nice as a side dish with steak and topped with sour cream.”
“We loved these! Used canola oil spray, tipped muffin pan over to release & no problem!”
“Turned out great, used olive oil spritzer in the muffin tin before packing in the potato mixture, really yummy!”
1. Peel and shred the potatoes using a food processor or box grater.
2. Place into cool water right away as you grate them, so they don’t turn brown.
3. Soak the shredded potatoes at least 15 minutes, or overnight is even better. The water pulls out the extra starch from the potatoes and helps you get those crispy golden edges you are craving!
4. Dry the potatoes in either a salad spinner or in a bowl with clean towels or paper towels. Removing the moisture helps to crisp the potatoes as they bake.
What Potatoes Can I Use For Hash Browns?
1. You can use any grocery store fresh or frozen hash brown potatoes. 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!). Frozen hash browns need all the water removed so they crisp when baking.
2. Or use a waxy potato variety like Russet Potatoes. You can use regular grated potatoes, again, just be sure to grate, soak in water well to and dry them very well with to ensure they crisp
More Homemade Hash Browns:
- Classic Hash Browns
- Homemade Hash Browns
- 7 Tips For Crispy Hash Browns
- How To Make Hash Browns
- Best Sheet Pan Hash Browns
More of My Easy Brunch and Breakfast Recipes:
All the Best,
Lisa XO
LOVE this recipe? Please take a minute to leave a star rating and a comment. Readers want to hear how it turned out for you! I read, appreciate, and reply to each one.
Please follow Delicious Table on Pinterest and leave a comment or photo of your recipe!
Watch My Hash Browns Video!
Baked Hash Browns
Ingredients
- 20 ounce bag hash brown potatoes
- 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 cracked sepepper
- 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 really dry (this helps them crisp) in a large mixing bowl with a clean kitchen towel or paper towels. Or, you can also use a salad spinner to help dry the potatoes.
- In a large bowl, mix the potatoes, green onions, parmesan cheese, sea salt, cracked pepper, and olive oil till well combined.
- Scoop into well sprayed muffin tin, and evenly distribute all the hash browns each cup, and press down just a little bit, this helps them form their shape and bake.
- Bake 45 minutes at 400 degrees until crispy.
- Store leftovers (if any!) in the fridge and reheat in the microwave. These make a great on the go breakfast for school or work and can be served with dinner too!
Notes
make-ahead tips:
These can easily be prepped in the muffin tin the night before: Step 1: Fill the muffin tin to the top with the hash brown potato mixture, and press with a spoon spatula to level, this helps them crisp and take shape, and cover with plastic wrap. Keep in the fridge overnight. 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.potato options:
- The Simply Potatoes Shredded Hash Browns (brand) are dry out of the package saving a step. These are fresh and sold next to the eggs in your store.
- You can use any frozen hash brown potatoes. If you use frozen hash browns, the trick is to dry them using a salad spinner to get the water off, or a clean dish towel or paper towels to dry them. This helps them crisp to a golden brown!
- You can grate regular Russet potatoes, soak in water at least 15 minutes (but better overnight), dry very well, and use in this recipe.
Can you use fresh potatoes and shred and dry them yourself?
Hi 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!
Have you tried the recipe with fresh potatoes? Would love to know if its possible for a little catering I’m doing..
Hello Amanda, I have not tried it myself. The key to this recipe is to have very dry shredded potatoes, so they crisp up. The bagged ones have something on them so they don’t discolor as well. If you do use homemade shredded potatoes, let us know if it works? I will test this out and try them one day as I am curious myself!
wouldn’t the fresh potatoes turn dark while in the fridge overnight? the frozen variety probably have an anti-discoloring agent added to prevent this.
Hi 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!
Making 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
Hey 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!
These look great! What size bag of potatoes? I’d like to fill 2 cupcake tins for 24 total.
Hey 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…
I 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.
Hey 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!
I used olive oil to coat the muffin cups instead of the spray and it worked perfectly, the first time I used cooking spray and had a problem getting them out of pan, hope this helps
Hey Susan, GREAT to know! I have a habit of always using my coconut spray, but sometimes run out as I am sure happens to others. So glad to hear they released! And thanks for your comment, it helps out everyone!
I would love to make these. Would dehydrated hash browns work in this recipe?
Hey 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?
Do you use fresh parmesan or the dried parmesan in the green can?
Hi 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!
So just to be sure, if i buy frozen hashbrowns – i should let them thaw and then dry them?
Hi 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!
Can I use mini tins?
Hey 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!
I 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.
Hi 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?
Hi: What temperature do they bake at?
oops found the baking temp
Happy Baking Linda!
Hi 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.
Hi 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!
Do you think I could partially bake them the day before then pope them back in the oven the next day?
Hi 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.
Would 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.
Hi 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!
They were really good! My family loved them so much there wasn’t any extra! Thank you for sharing your recipe!
Oh 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!
If you make them ahead with frozen hash browns will they not turn dark or grey overnight?
Hey 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!
These are amazing!!!and sooo easy. ? Only baked for 30 minutes. A big hit with my husband and boys (4 & 6yrs. old).
Amy that is wonderful, we love these too…easy and skips the mess/cleanup of oil! And in only 30 minutes, that is terrific..
How many tins do I use?
I would like to do 24 total. Do I have to increase the recipe?
Hi 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!
Have 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!
I 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!
If I make them ahead of time do they have to be refrigerated overnight before baking?
Yes Nancy, I would cover them and place them in the fridge overnight to keep them fresh and for food safety.
What about using paper cupcake liners?
Hi 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!
Nice potatoe addition for my bridal brunch. Easy. Few ingredients. Can make night before. Delicious
That is so great to hear Janice! I just made these for a girls brunch party, everyone always enjoys them…and they make great leftovers.
These look so good! What a yummy meal prep breakfast when you’re running out the door!
Thanks 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/
Thanks for sharing! Does it keep long?
Hey 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!
Hi 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?
Hey 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!
Can I use Simply Potatoes O’brian Has Browns
Cathie, I haven’t tried that brand but as long as they are dry going in the pan it should work fine!
Your 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!
Lucy, 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!
These are a great make ahead brunch item. I make them every Easter brunch. Thanks for the recipe!
Donna 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!
I 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 🙂
Hey 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.
Had 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
YAY! 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!
I made these with fresh Idaho potatoes. Shredded small size and rolled in towel first. Sprayed the non-stick muffin pan with PAM, put Daiya vegan cheeses in the middle, tamped down everything with spoon. Cooked in my Breville confection oven at 375 for 30 mins. Turned out perfect, no problems getting them out of the pan. I really want to thank you for this recipe. We love hash browns but the traditional way of cooking them is too much trouble, too much cleanup and they never really turn out as crispy as we’d like. These were crispy on the outside and cooked just right in the middle.
Davilyn! Wow, I am so happy to hear this…many other people have asked about shredding their own potatoes and it is a great option if you can’t find the pre-shredded ones. We love this method too, and I have made this recipe many times for friends and family. The traditional way is so messy and adds so many more calories. Thank you so much for leaving a rating and comment Davilyn, we are so happy you took the time make the hash browns and shared your awesome tips. Happy Cooking!!
Hi! I want to make this for a brunch I am having and wondering how many one recipe makes.
Hi Lynn, this recipe makes 12 servings. Enjoy it, I always make extras…they are great as leftovers!
These are SO easy to make and perfect for an easy breakfast or brunch. Such great flavors and super easy to make!
I made this recipe and filled them with eggs, like little hashbrown egg cups! So good!