Cheesy and crispy hash browns baked to a golden brown are best for your subsequent breakfast! These Baked Hash Brown Cups will go along with whatever you have got organized.
Ingredients
- one bag Alexia hash brown potatoes the shredded potatoes
- three/4 cup parmesan cheese no longer the stuff in a canister, shredded
- 1/2 cup panko bread crumbs
- 4 tablespoons olive oil
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1/four teaspoon garlic powder
- 1/4 teaspoon onion powder
- sprint of paprika
Instructions
- Preheat your oven to 350 tiers, and spray your muffin tin with cooking spray.
- In a large bowl, integrate all your elements, and gently stir, until everything is blended.
- Fill up your muffin cups, pressing them down, as you fill each one.
- Bake for at least forty minutes, or until the tops are golden brown. (time may vary relying to your options for doneness)
- Allow to cool for 10 to fifteen mins earlier than removing them from the pan.
- Top with something you usually pinnacle your hash browns with, and revel in!