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Baked Hash Brown Cups

Baked Hash Brown Cups – Crispy, Cheesy Breakfast Bliss

Delight in Baked Hash Brown Cups, a crispy breakfast treat filled with cheesy goodness.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cups
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cups
  • 16 ounces Shredded Hash Brown Potatoes preferably thawed
  • 1 cup Parmesan Cheese or swap with cheddar if preferred
  • 1 cup Panko Bread Crumbs opt for gluten-free panko for gluten-friendly option
  • 2 tablespoons Olive Oil ensures moisture
  • 1 teaspoon Salt adjust based on dietary needs
  • 1/2 teaspoon Pepper omit for milder taste
  • 1 teaspoon Garlic Powder fresh garlic works too
  • 1 teaspoon Onion Powder use fresh onion if sautéed finely
  • 1 teaspoon Paprika smoked paprika adds twist

Equipment

  • muffin tin

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray.
  2. In a large mixing bowl, combine the shredded hash brown potatoes, Parmesan cheese, panko bread crumbs, olive oil, salt, pepper, garlic powder, onion powder, and paprika. Stir until well combined.
  3. Evenly distribute the hash brown mixture into the muffin cups, pressing down firmly.
  4. Bake for approximately 40 minutes, or until golden brown and crispy.
  5. Allow to cool for 10-15 minutes before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 8mgIron: 4mg

Notes

These cups can be made ahead and stored in the fridge or frozen for later enjoyment.

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