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!