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 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
1small yellow onion
2tablespoonsgarlic herb seasoning
1teaspoonfreshly ground pepper
1/4cupextra virgin olive oil
Preheat oven to 400 degrees Grease or parchment line the wells of a 6-well jumbo muffin pan.
Peel or wash and scrub potatoes. Grate completely (the food processor is the easiest way).
Cut ends off onion, remove outer later, 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 remaining ingredients to bowl, stir well to combine, then add 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.