Baked Hash Brown Cups

Everybody has eaten hash browns at some point. They firm destroyed potatoes are notorious in the morning meal houses across America. So why change such something to be thankful for?

I discover it far simpler to make hash browns along these lines. On the off chance that I have a go at making them in a skillet or on a frying pan, there is something constantly “off” about them.

Which is the reason I generally decide to make them along these lines at whatever point my family demands hash earthy colors.

Baked Hash Brown Cups

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Recipe by everydaymadefreshCourse: BreakfastCuisine: AmericanDifficulty: Easy


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Cheesy and crispy hash browns baked to a golden brown are perfect for your next breakfast! These Baked Hash Brown Cups will go with anything you have prepared


  • 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


  • Preheat your oven to 350 degrees, and spray your muffin tin with cooking spray.
  • In a large bowl, combine all of your ingredients, and gently stir, until everything is combined.
  • Fill up your muffin cups, pressing them down, as you fill each one.
  • Bake for at least 40 minutes, or until the tops are golden brown. (time may vary depending on your preferences for doneness)
  • Allow to cool for 10 to 15 minutes before removing them from the pan.
  • Top with whatever you normally top your hash browns with, and enjoy!


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