Crispy Hash Brown Muffin Cups are the ultimate breakfast comfort food—bite-sized, golden, and packed with flavor. These savory treats combine the satisfying crunch of hash browns with the convenience of a muffin tin, creating individual portions that are perfect for brunch spreads, meal prep, or grab-and-go mornings. The shredded potatoes crisp up beautifully around the edges while staying tender in the center, and the addition of cheese, onion, and seasonings makes each bite rich and flavorful.
What makes these muffin cups so versatile is their adaptability. You can keep them simple or dress them up with chopped bell peppers, cooked bacon, or fresh herbs. They pair wonderfully with eggs, fruit, or yogurt, and they’re just as delicious reheated as they are fresh from the oven. Whether you’re hosting guests or just want to elevate your weekday breakfast, these hash brown cups deliver both comfort and convenience in one delicious package.
INGREDIENTS:
- 4 cups shredded Russet potatoes (peeled)
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ¼ cup finely chopped onion
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ cup chopped bell peppers, ¼ cup cooked bacon bits, chopped parsley for garnish
- Non-stick cooking spray or extra butter for greasing the muffin tin
INSTRUCTIONS:
- Preheat the Oven: Set your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with non-stick spray or melted butter. This ensures easy release and crisp edges.
- Prep the Potatoes: Peel and shred the potatoes using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial—excess water will prevent the hash browns from crisping properly.
- Mix the Base: In a large mixing bowl, combine the shredded potatoes, cheddar cheese, Parmesan cheese, chopped onion, melted butter, garlic powder, salt, and pepper. Stir until everything is evenly distributed. If you’re adding extras like bell peppers or bacon, fold them in now.
- Fill the Muffin Tin: Spoon the mixture into the prepared muffin cups, pressing down gently to compact and shape each portion. Fill each cup to the top and press the mixture slightly up the sides to form a nest-like shape. This helps create crispy edges and a soft center.
- Bake to Perfection: Place the muffin tin in the oven and bake for 25–30 minutes, or until the tops are golden brown and the edges are crisp. Keep an eye on them during the final minutes—every oven varies slightly, and you want that perfect golden finish.
- Cool and Release: Remove the muffin tin from the oven and let the cups cool for about 5 minutes. Use a butter knife or small spatula to gently loosen the edges and lift each cup out. They should come out easily if properly greased.
- Garnish and Serve: Transfer the hash brown muffin cups to a serving platter. Garnish with chopped parsley or a sprinkle of extra cheese if desired. Serve warm with sour cream, ketchup, or your favorite dipping sauce.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a toaster oven or conventional oven at 350°F for 10 minutes to restore their crispiness.