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4 from 1 vote

Baked Parmesan Hashbrowns

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 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Keyword: Baked Parmesan Hashbrowns, Baked Parmesan Hashbrowns recipe, hashbrown recipe
Servings: 6
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

Calories: 163kcal | Carbohydrates: 5g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 293mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 1mg

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