Cheesy and crispy hash browns baked to a golden brown are perfect for your next breakfast! These Baked Hash Brown Cups will go with anything you have prepared.
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A while back I saw these Baked Parmesan Hash Brown Cups on one of my favorite food blogs, and I knew that I had to make them! We eat breakfast once a week for dinner around here, whether it’s Fluffy Homemade Buttermilk Biscuits or Country Style Biscuits and Sausage Gravy, these baked hash brown cups go perfect alongside either. Zack likes to eat them with a runny egg on top. Me, not so much. I just like them all by themselves, because they are too perfect alone. Who doesn’t want to sink their teeth into crispy potatoes with parmesan cheese?!
They get requested a lot, and they are really so simple to make that I have no problem whipping some together on our breakfast dinner nights, and tossing them in the oven. They are ready when we are! I would say that they keep well, however, we’ve always consumed them without any leftovers. And unless it’s just two of you, I am going to assume your family won’t have any leftover either. They really are that good!
I also love that you can make these ahead of time, and store them in the fridge. I’ve done this for holidays several times. You can make and bake them following the instructions, and then allow them to cool, before storing them in an airtight container in the fridge. When you’re ready to eat, just pop them in the oven and they are ready in no time at all. When I do this, I place them into a cold oven on a foil lined baking sheet. I turn the oven to 350 degrees, and allow them to warm up, while the oven is warming up. I think it takes ours about 8 minutes to come up to 350 degrees. So for us, they are ready by the time you’ve made some eggs or sausage to go alongside them. Make sure you check the recipe link below for egg topped hashbrown cups. They are a winner, and can also be made ahead of time! They are also perfect for holidays and busy school mornings when you’re in a rush.
Baked Hash Brown Cups
- one bag Alexia hash brown potatoes the shredded potatoes
- 3/4 cup parmesan cheese not the stuff in a canister, shredded
- 1/2 cup panko bread crumbs
- 4 tablespoons olive oil
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- dash of paprika
Preheat your oven to 350 degrees, and spray your muffin tin with cooking spray.
In a large bowl, combine all of your ingredients, and gently stir, until everything is combined.
Fill up your muffin cups, pressing them down, as you fill each one.
Bake for at least 40 minutes, or until the tops are golden brown. (time may vary depending on your preferences for doneness)
Allow to cool for 10 to 15 minutes before removing them from the pan.
Top with whatever you normally top your hash browns with, and enjoy!
To make these baked hash brown cups you only need a few ingredients, a muffin tin (<—- I have several and love them), and an oven! Looking for even more awesome breakfast ideas? Check out this make ahead favorite Cinnamon Cream Cheese Stuffed Pumpkin French Toast, Ham and Cheese Biscuits are studded with shredded cheese and chunks of ham! Tots and Sausage Casserole is another popular breakfast favorite.
If these sound totally yummy, you’ve got to try our new recipe for Egg Topped Hashbrown Cups!