Last Updated May 15th, 2018 at 04:57 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).
How To Make Parmesan Baked Hash Browns Ahead:
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…
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Easy Parmesan BAKED Hash Browns in muffin tins for crispy golden edges and soft centers. Make ahead, and bake for breakfast or brunch. Makes great leftovers!
- 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
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Defrost the potatoes overnight in the fridge.
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Spray your non-stick muffin tins with coconut oil non-stick spray.
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Press potatoes dry (this helps them crisp) in a large mixing bowl with paper towels.
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You can also use a salad spinner to help dry the potatoes.
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Mix all ingredients in the bowl.
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Scoop into muffin tin, and evenly distribute all the hash browns each cup, and press down just a little bit.
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Bake 45 minutes at 400 degrees until crispy.
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Store leftovers (if any!) and reheat in the microwave. These make a great on the go breakfast for school or work.
Make Ahead Note: These can easily be prepped in the muffin tin the night before, covered with plastic wrap, remove the plastic wrap, and pop in the oven to bake. you can use any frozen hash brown potatoes.
The Simply Potatoes Shredded Hash Browns (brand) are dry out of the package saving a step. You can find them near the eggs in your grocery store. 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 to dry them. This helps them crisp to a golden brown!
Note: the green onions are optional and will turn dark brown, but they taste great!
all photographic images and text © Lisa Torres | Delicious Table
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!
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 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!