Can I use fresh potatoes instead of frozen?

Yes, absolutely! Shred starchy potatoes like Russets, then soak them in cold water to remove excess starch. Dry them thoroughly before mixing. This helps achieve the crispy texture you’d expect from frozen hash browns.

How do I prevent the hash browns from sticking to the muffin tin?

Use a high-quality nonstick muffin pan and generously spray with coconut or olive oil spray. Silicone muffin molds also work well and make removal easier. Avoid using paper liners, as they prevent browning on the sides.

Can I make oven baked hash browns ahead of time?

Definitely. Assemble the mixture in muffin tins the night before, cover with plastic wrap, and refrigerate. Bake straight from the fridge in the morning, adding 5–10 minutes to the cooking time.

Crispy Oven Baked Hash Browns: The Easy Breakfast Staple You’ll Love

Description

Oven Baked Hash Browns are a crispy, mess-free breakfast or brunch side made with frozen or fresh shredded potatoes. Baked in muffin tins, they’re golden on the outside and tender on the inside — the perfect make-ahead recipe for any morning gathering.

Ingredients

Scale

20 oz shredded hash brown potatoes: the base for crispy texture
1 cup sliced green onions (optional): adds fresh flavor and mild sharpness
1/2 cup grated Parmesan cheese: gives a salty, nutty flavor and helps with crisping
1 tsp sea salt: enhances overall taste
1/2 tsp cracked black pepper: adds mild heat
2 tbsp olive oil: helps with browning and crispiness
Non-stick spray (coconut or olive oil): prevents sticking in muffin tins

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Instructions

Thaw frozen hash browns overnight in the refrigerator, or place the bag in cold water until defrosted.
Dry the potatoes thoroughly using a salad spinner, dish towel, or paper towels to remove excess moisture.
Preheat the oven to 400°F (200°C). Generously spray a non-stick muffin tin with cooking spray.
In a large mixing bowl, combine the dry shredded potatoes with green onions, Parmesan cheese, salt, pepper, and olive oil. Stir until well mixed.
Spoon the mixture evenly into the muffin tin cups and press down gently to form compact rounds.
Bake for 45 minutes, or until the tops and edges are golden and crispy.
Let cool for a few minutes before carefully removing from the muffin tin. Serve hot.

Notes

Use silicone muffin cups for easier removal and cleanup.
For extra flavor, add garlic powder, paprika, or your favorite herbs.
Make ahead by assembling in muffin tins the night before and refrigerate until ready to bake.
Reheat leftovers in the oven or air fryer to maintain crispiness.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 hash brown muffin
Calories: 80
Sugar: 0g
Sodium: 269mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 2g
Cholesterol: 3mg