Brunch really isn't complete without some form of hashbrown - and these might be our new favourite form!!
These Mini Garlic Parmesan Hashbrown Cups are crispy on the outside, soft on the inside, and best of all - bite sized!!
Ingredients:
3 large russet potatoes
1/2 cup sliced green onions
1 tbsp unsalted butter
2 cloves garlic, grated
1/2 cup grated parmesan cheese
1 teaspoon sea salt
1/2 teaspoon cracked pepper
2 tablespoons olive oil
How-To:
Preheat oven to 400 degrees.
Peel potatoes, and shred. Lay out on paper towel and pat to remove some of the moister.
In a large bowl, mix the potatoes, green onions, parmesan cheese, garlic, sea salt, cracked pepper, and olive oil till well combined.
Grease muffin tray with butter. 5. Scoop mixture into muffin tray, evenly distributing all the hash browns each cup, and press down just a little bit.
Sprinkle a little bit of parmesan on top of each. 7. Bake for 30-40 minutes (until crispy).
Serve immediately and enjoy!
Let us know if you'll be giving this one a try in the comments below.