Cooking In The Heart Of Virginia: Parmesan Hash Brown Cups - - ABC13

Parmesan Hash Brown Cups

Parmesan Hash Brown Cups
By: Chef Emerald Coleman


  • 1 20-oz. bag Simply Potatoes Shredded Hash Browns OR 3 1/2 cups Russet potatoes, shredded, rinsed and squeezed dry in a towel
  • 3 Green onions, chopped
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil


1.  Preheat oven to 350 degrees.  Coat 12 muffin tins with cooking spray; set aside.

2.  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.

3.  Spoon mixture evenly into 12 muffin cups.  With the back of the spoon, apply gentle pressure to pack mixture into each cup.

4.  Bake for 60-75 minutes in lower third of oven.  

5.  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.

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