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!
  • 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
  1. Defrost the potatoes overnight in the fridge.

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