Parmesan Hash Brown Cups
By cooking these hash browns in muffin tins, a large part of each individual serving forms a crispy, brown crust around the cup shape of each muffin portion. They remained tender and moist on the inside, just the way I like my hash browns. I added some Parmesan cheese and green onions for a flavor boost, and used a small amount of olive oil to help them brown. The result is a relatively healthy take on traditional hash browns that is easy to prepare and serve.
By cooking these hash browns in muffin tins, a large part of each individual serving forms a crispy, brown crust around the cup shape of each muffin portion. They remained tender and moist on the inside, just the way I like my hash browns. I added some Parmesan cheese and green onions for a flavor boost, and used a small amount of olive oil to help them brown. The result is a relatively healthy take on traditional hash browns that is easy to prepare and serve.
- Carbohydrate 0.0953850001077754 g
- Cholesterol 1.83333333566935 mg
- Fat 0.596585000759471 g
- Fiber 0.00441666666666667 g
- Protein 0.803075001020946 g
- Saturated Fat 0.3606008337926 g
- Serving Size 1 1 Serving (2g)
- Sodium 132.632300040588 mg
- Sugar 0.0909683334411087 g
- Trans Fat 0.0367108333800801 g
- Calories 9 calories
Step-by-step
- Preheat oven to 350 degrees.
- Coat 12 muffin tins with cooking spray; set aside.
- In large bowl, combine potatoes, onions, cheese, salt, and pepper.
- Toss lightly with a fork.
- Drizzle on olive oil.
- Toss with fork again until mixture is well combined.
- Spoon mixture evenly into 12 muffin cups.
- With the back of the spoon, apply gentle pressure to pack mixture into each cup.
- Bake for 60-75 minutes in lower third of oven.
- Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened.
- Gently lift each potato cup out, invert it, place on serving plate bottom side up.
- Good served warm or room temperature.
- MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake.
- Remove from fridge 30 minutes before baking time.
- May be made the night before to cook and serve for breakfast the next day.
- MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked.
- However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving.
- They lose some of their crispiness when reheated, but the texture and taste is still good.
- FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.
- SERVING SIZE = 1-2 hash brown cups per person
- 1 hash brown cup = 2 Weight Watchers PointsPlus
Starch selection dictates whether grated potatoes will fuse into a unified crust or remain loose shards inside a baking tin. Russet varieties possess the high starch content required to bind individual strands together under dry heat, unlike waxy potatoes that retain moisture and refuse to crisp. Rinsing shredded potatoes removes surface starch to prevent scorching, while thorough towel drying ensures that added oil actually coats the exterior rather than repelling off excess water. Parmesan cheese melts and subsequently dehydrates against the hot metal surface of the tin, creating a savory lacy barrier that reinforces the structural integrity of each portion.
Baking Dynamics and Oven Placement
Positioning the muffin tin in the lower third of the 350-degree oven exposes the base to direct radiant heat from the bottom element, which accelerates moisture evaporation. Baking for 60 to 75 minutes requires patience, as premature removal results in a limp center that collapses upon extraction. Allowing the cups to rest for 5 minutes inside the pan lets internal steam redistribute while the cheese matrix hardens sufficiently for removal.
- Sticking occurs if the muffin tin lacks thorough greasing; apply cooking spray evenly across every interior curve.
- Soggy centers usually indicate residual moisture left in the potatoes; press them firmly in a lint-free towel until no liquid wrings out.
- Darkening happens too quickly if the oven runs hot; use an oven thermometer to verify the 350-degree environment.
