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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Everyone has eaten hash browns at one point or another. They crispy shredded potatoes are iconic in the breakfast houses across America. So why change such a good thing?
I find it far easier to make hash browns this way. If I try making them in a skillet or on a griddle, there is something always "off" about them.
Which is why I always choose to make them this way whenever my family requests hash browns.
Below are some tips on how to make hash brown cups from scratch.
Why is this way easier?
For starters, you mix together 3 main ingredients with some spices, place in a non stick muffin pan, and bake. Hash brown muffins so to speak.
No standing over them flipping or keeping an eye on them to keep them from burning. And no extra oil!
Can I make these using shredded parmesan cheese?
Sure! I've used both and they are both equally as tasty. I usually use which ever one I have on hand.
What size bag hash browns?
I use a 16 ounce bag by Alexia brand. You can use whatever brand you'd like. I just find that our family prefers this particular brand.
Can I use frozen hash browns?
I would go with partially thawed. Leave the bag out on the counter for about 30 minutes before using.
If you've ever made hash browns you'll know that sometimes they are clumped together.
Partially thawing them out will allow you to break these clumps up.
Can I make these ahead of time?
Yes! You can simply follow the directions all the way through, being sure to cool completely. Just cover the muffin pan with foil, and place in the fridge.
When ready to serve, uncover and bake in a preheated 350 degree oven for 6 to 8 minutes or until heated through.
OR...you can follow the recipe up until bake time, cover with foil, and place in the fridge until ready to bake.
Just simply remove from the fridge, and bake according to the directions.
Can I freeze these?
Yes! Follow the directions all the way through, and allow to cool completely. Place the muffin pan in the freezer for two hours, to flash freeze these guys. Remove and place in a freezer safe zip top bag.
When ready to eat, grab however many, place in the muffin pan, into a 350 degree preheated oven for 12 to 14 minutes, or until heated through.
What's the best way to serve these?
Well, we find them pretty tasty as is. With the garlic, onion, and paprika seasonings, I have found that most people don't even ask for the ketchup!
These are quite tasty with an egg on top, scrambled or over easy. They pair well with sausage and bacon. I even have a recipe for Egg Topped Hash brown Cups that you may like!
If you are a sausage and gravy lover, these are the perfect vessel. Here is a great recipe for sausage and gravy to top these with.
You can have these for breakfast any day of the week, thanks to being able to make them ahead of time, which makes breakfast a breeze.
They are also perfect for holiday mornings, brunches, and potlucks.
Do these serve well at room temperature?
Yes, they do. Although they are much better right outta the oven, if you are taking them to a breakfast/brunch potluck, no need to worry about heating them up when you get there.
To keep them warm, if that's what you'd like, just place them hot out of the oven, into a crock pot, with the temperature setting on warm.
Just don't serve them cold. They aren't so tasty cold.
Check out these other make ahead favorites 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.
Baked Hash Brown Cups
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.
Ingredients
- 16 ounces shredded hash brown potatoes thawed
- ¾ cup parmesan cheese
- ½ cup panko bread crumbs
- 4 tablespoons olive oil
- 1 teaspoon salt
- ¾ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- dash of paprika
Instructions
- 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!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 115Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 447mgCarbohydrates: 11gFiber: 1gSugar: 0gProtein: 3g
Heaven
These sound wonderful. What a fun way to dress up breakfast! Pinning and yumming.
Joanna
Thanks so much Heaven!
Felecia
Hi Joanna! The recipe sounds yummy! THanks for sharing! Blessingsfrom Bama!
Joanna
Thanks Felecia!
Liz @ Infuse With Liz
Oh these sound so good. My kids would've loved these for a quick morning addition to breakfast before school back in the day when they were younger! I'm definitely going to try making these!
Joanna
Liz, they are so good, I think your going to love them!
Pili
This looks yummy! I would love if you share this with us at our party #OMHGWW http://sweethings.net/oh-my-heartsie-girls-ww/
Hugs,
Pili
Joanna
Thanks Pili, headed there now! 🙂
Rose @ Walnut Acre
These look really yummy! We like to have breakfast for dinner often too.
Joanna
Breakfast for dinner is the best!
Julie
Thanks Joanna for sharing this hash brown recipe with us at Cooking and Crafting with J & J.
We can't wait to see what you share next time!
Joanna
Thanks for coming by Julie!
Jess
Pinned! So yummy!! I need to try these ASAP!
Thanks for joining Cooking and Crafting with J & J!
Joanna
Thanks Jess!
Anne moore
Are these frozen hash browns or do you let them thaw before making
Joanna
They are frozen, I've made them both ways. If frozen increase cook time just a few minutes.
April
Wish you listed how big of a bag you used for the hash browned potatoes! Grocer didn't have Alexia brand...so having to guess on how large of a bag you used to portion the recipe.
Joanna
Sorry April, I think some where in the comments, some one ask the question, it's a one pound bag.
Fanny
Great Recipe!
Joanna
Thanks!
Liz Jo
I love hashbrowns, but cup hashbrowns look even yummier!!
liz @ sundays with sophie
Joanna
Liz, they are delicious! 🙂
Beverly
We don't have hash browns often, but I may have to make an exception with these.
Thanks for sharing at Turn It Up Tuesday,
Bev
Joanna
This is definitely a reason to buy a bag! 🙂
Donna Wirthlin
Looks so yummy! Thanks for sharing at #OMHGWW.
Joanna
Thanks Donna!
Alissa S
How many does this recipe make?
Joanna
Alissa it will make 12. 🙂
Laurine
Can you make ahead of time, like the day before, and reheated?
Joanna
Yes! You can either cook them the day before you want to eat them, and reheat them in the oven on 350 for 10 to 15 minutes. Or you can get them in your muffin in and cover with foil, place in the fridge, and then take out and bake when your ready. 🙂
Kathryn @ Mamacado
These look great! I will try with dairy free cheese due to food allergies in our house. Thanks for the great recipe!
Joanna
Sounds like a perfect idea Kathryn! We understand food allergies all too well. :-/
Danika
Do the hashbrowns need to be thawed or can they be frozen?
Joanna
Hi Danika, mine were partially frozen. I had the bag sitting on the counter for a good 10 to 15 minutes before making them. Hope this helps!
Heather Brooks
Does this make one standard muffin tin of cups? I'm having a breakfast birthday party and I need to make about 30. I'm wondering if i will need to double or even triple the recipe.
Joanna
I usually only get 12. Some days, depending on if I under stuff them, I can get 14 to 16. But then they are very small. Hope this helps Heather!
Jodie S.
These are delicious! They were great the next day also.
Joanna
Thanks Jodie! We love them the next day too. 🙂
Debbie
I'd like t make these for a breakfast meeting. With travel and the meeting time they will probably no longer be hot. Do you think they will still be good.
Joanna
Yes, they are still enjoyable at room temperature.
enza
hi joanna can u use normal potato?
Joanna
I've never personally used regular potatoes. If you do, I'd make sure that you make sure and get all the water out, as regular potatoes have a lot of excess water.
Melissa Boley
Have a team full of teen boy swimmers to feed after morning practices and always looking for good, easy to make, easy for them to take ideas. Do you know how big the bag of hashbrowns is? Have a bag...but not that brand. Can't wait to try them!
Joanna
Hey Melissa - it's a 1 pound bag. Those boys are gonna love these!
Frankie G
Just saw your recipe and it looks delicious. I think I am going to make it for supper tonight! Thanks for sharing it with the rest of us.
Sandi
I am going to make these in mini muffin tins to take to church. Can I use muffin liners? If so, would I need to spray them?
Rozi
Do you shred the hash browns? The hash browns we have are shaped like a flat triangle -Would I just break them up once thawed and then mix with remaining ingredients?
Thanks
Rozi
Do you just shred the frozen hash brown as I could not find ones already shredded?
Joanna
No. There are several brands that make shredded. Alexia is the brand we use. But I've seen other brands. You could also do a search for how to make hash browns.
Amber
This looks delicious. I am hoping to make these this weekend. Do you think they will hold together without the bread crumbs? Someone in the family has a gluten allergy. I can always try with gluten free panko crumbs, but curious if you ever made it without.
Joanna
I've never made them without. But, yes, they will hold together. You could even check out this post of ours....https://www.everydaymadefresh.com/egg-topped-hashbrown-cups/ They are made without the breadcrumbs, and with cheddar cheese. You can leave off the eggs. 🙂
Bridget
I just made a whole batch of these to prep for breakfasts this week. I tweaked them a little and used a mini muffin tin! I have a pretty long commute at times so it means waking up at 5 or 6 in the morning. Anything I can do to save time and sanity is huge. These are gonna be so easy to reheat and pop in a to-go container for breakfast on the run!
Heather @ Fit Mama Real Food
Yum these look fantastic and SO simple!!