Sunday, 7 December 2008

Baked Parmesan Hash Brown Cups

About 5 medium sized white potatoes grated
   in a food processor and then squeezed by
   the handful to get rid of most of the
   moisture
2/3 cup grated parmesan cheese
1/2 cup Panko or homemade breadcrumbs
3 to 4 tablespoons olive oil
3/4 teaspoon salt, or to taste
3/4 teaspoon ground black pepper,
   or to taste
onion or garlic powder, optional and to taste
ketchup, sour cream, or your favourite
   condiments, for serving


  • Preheat oven to 350F. 
  • Spray/grease a Non-Stick 6-Large Cup Muffin Pan very well with cooking spray or grease and flour the pan; set aside.
  • To a large bowl, add all ingredients (other than ketchup or sour cream) and gently toss to combine.
  • Bake for about 40 minutes, or until edges are browned with lightly golden tops that are set. 
  • Allow hash browns to cool for about 10-15 minutes in muffin pan on top of a wire rack before gently rimming each cavity with a knife if necessary, dislodging, and serving with ketchup, sour cream, etc.