We are a hash brown loving family. It's an easy, quick side dish to make and it pretty much goes with anything. So when I saw this recipe, I was instantly drawn to it. The only deterrent for me was the cooking time. So since we are home all day over Thanksgiving weekend, I figured it would be a good time (since I have time!) to make these for us.
These were a snap to throw together. I omitted the green onion because my family doesn't like it, but I think it would have been good in it. The worst part of this recipe is that it takes over an hour to bake, but that wasn't a big deal on a weekend or night we are home and have time to throw them in the oven.
1 (20 oz) bag Simply Potatoes Shredded Hash Browns
3 green onions, chopped (approx. 1/3 cup), both white and green parts (I omitted)
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon olive oil
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Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. 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. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. (I flipped mine over when there was bout 15 minutes of cook time left.)
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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