Baked Parmesan Hashbrowns

4 from 1 vote

Baked Parmesan Hashbrowns, baked to golden brown perfection and made with freshly grated potatoes, are a breakfast favorite! They are loaded with flavor and are the perfect addition to your hearty breakfast.

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast

Cuisine: American

Keyword: Baked Parmesan Hashbrowns, Baked Parmesan Hashbrowns recipe, hashbrown recipe

Servings:

Author: Krissy Allori

Ingredients

1 ½ pounds potatoes
1 small yellow onion
1 cup grated parmesan cheese
2 tablespoons minced chives
2 tablespoons garlic herb seasoning
1 teaspoon freshly ground pepper
¼ cup extra virgin olive oil

Instructions

Preheat oven to 400 degrees Fahrenheit, and grease the wells of a 6-well jumbo muffin pan.
scrub and peel the 1 ½ pounds potatoes and grate them completely (the food processor is the easiest way). Cut the ends off the 1 small yellow onion, remove the outer layer, and grate.
Combine grated potato and onion in large bowl and cover with cold water. Stir well to expose potatoes and onion to water. Allow to sit for about 5 minutes and then drain well.
Add 1 cup grated parmesan cheese, 2 tablespoons minced chives, 2 tablespoons garlic herb seasoning, 1 teaspoon freshly ground pepper, and ¼ cup extra virgin olive oil to the bowl, stir well to combine. Add the mixture to the prepared wells in the jumbo muffin pan.
Bake in preheated oven 40-45 minutes until the tops are golden brown. Makes 6 large Baked Parmesan Hashbrowns. Serve hot with your favorite breakfast.

Nutrition

QR code

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