Parmesan Hash Brown Cups


Parmesan Hash Brown Cups Recipe

A perfect Easter brunch menu item, these Parmesan Hash Brown Cups resemble a little birds nest and they are the perfect side dish for any seasonal brunch you may be hosting. 

A simple, budget-friendly side dish, these cheesy hash brown cups are always a hit for brunch, but you can also make them as a side dish for any dinner you are having.  Use up hash brown potatoes in your freezer to make these cups.


1 28 oz bag of frozen, shredded hash brown potatoes (refrigerated hash browns can also be used)

1 bunch of green onions, chopped (5 – 6 scallions)

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

1/4 cup grated parmesan cheese

3/4 cup shredded parmesan cheese

2 1/2 Tablespoons olive oil


I used a 28 oz bag of frozen hash brown potatoes and it yielded 18 full-size hash brown cups or you can get 48 mini-muffin cups if you use the mini muffin tins.  My kids love these in the mini muffin size cups because they get really crunchy and they love the bite-size hash brown cups.

If you use the 20 oz bags of refrigerated hash browns, you’ll get more potato mixture per muffin cup, thereby only getting 12 hash brown cups.


How to Make Hash Brown Cups

Preheat oven to 375 degrees

Combine frozen hash browns, salt, pepper, garlic powder, chopped green onions, grated parmesan, and shredded parmesan cheese and olive oil in a large bowl and mix until combined.

Spray muffin tin with non-stick cooking spray.

Fill the muffin tins with the hash brown mixture.  Push the mix down into each muffin tin with your fingers or a spoon.

Bake for 45 minutes until slightly brown.  The edges will be brown, the tops may not be fully browned.  If you want the tops to brown, place under the broiler for 5 minutes.

Top with fresh green onions and serve.

Tips – I would not use a silicone muffin tin for these hash brown cups.  They will not get browned around the edges in the 45 minutes baking time.  I highly recommend using a metal muffin tin.


These can be made ahead, refrigerated in the muffin tins and reheated in a 400-degree oven for about 10 minutes.  You can also microwave, but they tend to fall apart when reheated that way.

Serve with this spinach, feta breakfast casserole, overnight cinnamon roll casserole, or this Monte Christo French Toast Casserole for a perfect brunch.


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