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PARMESAN BAKED HASH BROWNS

PARMESAN BAKED HASH BROWNS

Simple Parmesan BAKED Hash Browns in biscuit tins get firm brilliant edges and delicate focuses. Make ahead and heat for breakfast or informal breakfast, extraordinary scraps!

Hash tans for breakfast can take a great deal of time, be muddled, and are typically loaded up with oil.

These broiler hash tans are a lot simpler than making them on the stove top with all the chaos.

Just prepare in your broiler, and you're finished!

I adore the quick tidy up. We served Parmesan Baked Hash Browns for an early lunch, and they were a hit for the gathering. There is something so fun about serving singular treats to fill your plate and return for second's (or 3rd's).

This formula is so natural and can be made ahead which is extraordinary for gatherings and engaging. Coincidentally, these Parmesan Baked Hash Browns are uncontrollably well known on Pinterest, stuck over 250K occasions… Might be the means by which you discovered it here!

Avoid the wreckage and bother of stove top hash tans, and prepare hash tans in the broiler! Hello, these broiler hash tans make tremendous remains too..just warm in the stove or microwave. Increasingly incredible breakfast thoughts are beneath, and make certain to agree to accept our pamphlet and tail us for more formula motivation!

Also Try Our Recipe : MINI BACON RANCH CHEESE BALL RECIPE

PARMESAN BAKED HASH BROWNS

Ingredients

  • 1 bag frozen hash brown potatoes, dry of ice/water (or use the brand Simply Potatoes Hash Browns - they are dry out of the package, you will find them near the eggs in your grocery store)
  • 1 cup sliced green onions (optional)
  • 1/2 cup Kraft grated parmesan cheese or real grated parmesan cheese
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil

Instructions

  1. Defrost the potatoes overnight in the fridge.
  2. Spray your non-stick muffin tins with coconut oil non-stick spray.
  3. Press potatoes dry (this helps them crisp) in a large mixing bowl with paper towels.
  4. You can also use a salad spinner to help dry the potatoes.
  5. Mix all ingredients in the bowl.
  6. Scoop into muffin tin, and evenly distribute all the hash browns each cup, and press down just a little bit.
  7. Bake 45 minutes at 400 degrees until crispy.
  8. Store leftovers (if any!) and reheat in the microwave. These make a great on the go breakfast for school or work.

For more detail : bit.ly/2nnwB3Z

Read More Our Recipe : COOKIES AND CREAM CUPCAKES

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