Craving a breakfast game-changer that will make your taste buds dance and your morning guests go wild? These Individual Parmesan Hash Brown Cups are about to revolutionize your breakfast routine! Imagine crispy, golden-edged potato cups packed with cheesy goodness, perfectly portioned and impossibly delicious. Whether you're hosting a brunch or just want to elevate your weekday breakfast, these hash brown cups are your secret weapon to culinary breakfast glory.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups shredded hash browns
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Thoroughly grease a 6-cup standard muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the shredded hash browns, grated Parmesan cheese, garlic powder, salt, and pepper. Mix ingredients thoroughly until evenly distributed.
- Crack the eggs into the hash brown mixture and mix well, ensuring the eggs coat all the ingredients and help bind them together.
- Divide the hash brown mixture evenly among the prepared muffin cups, pressing the mixture firmly against the bottom and sides of each cup to create a cup-like shape.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and crispy and the centers are set.
- Remove from the oven and let the hash brown cups cool in the tin for 5 minutes to help them maintain their shape.
- Carefully run a knife around the edges of each cup and gently remove them from the muffin tin using a small spatula.
- Serve immediately while hot and crispy, optionally garnishing with fresh herbs or additional grated Parmesan cheese.
Tips
- • For extra crispiness, squeeze out excess moisture from the hash browns using a clean kitchen towel before mixing • Use freshly grated Parmesan cheese for the best flavor and melting properties • Don't overfill the muffin cups - leave a little room for the edges to crisp up • Let the hash brown cups rest for 5 minutes after baking to help them hold their shape • For variations, try adding crispy bacon bits or diced bell peppers to the mixture • Use a non-stick muffin tin or generously grease your pan to ensure easy removal • Serve immediately for maximum crunch and flavor
Nutrition Facts
Calories: 130kcal
Carbohydrates: 8g
Protein: 7g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 60mg
