PARMESAN HASH BROWN CUPS
Received this in an email. Recipe was submitted by Monica; this is a great make-ahead recipe. 1 hash brown cup = 2 Weight Watchers PointsPlus *10/24/13 made these with dried chives instead of green onions-I think I would prefer the green onions ( didn't have any) and maybe cheddar rather than parmesan*
Provided by AZPARZYCH
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
- MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.
- MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.
- FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.
PARMESAN HASH BROWNS
Categories Food Processor Cheese Dairy Onion Potato Brunch Side Vegetarian Quick & Easy Dinner Parmesan Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (side dish) servings
Number Of Ingredients 8
Steps:
- Heat 1/4 cup oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook onion with salt and pepper, stirring occasionally, until softened, 3 to 4 minutes. Remove from heat.
- Peel potatoes and coarsely grate in food processor. Squeeze potatoes in a kitchen towel (not terry cloth) to remove excess liquid, then transfer to a bowl. Add onion mixture (reserve skillet), stirring to coat potatoes, and stir in cheese.
- Heat 2 tablespoons oil in reserved skillet (not cleaned) over moderate heat until hot but not smoking. Add potato mixture, then press firmly into a cake and round edges with a heatproof spatula. Cover skillet and cook potato cake until underside is crusty, 10 to 12 minutes. Slide out onto a plate. Invert skillet over potato cake and, using pot holders to hold plate and skillet firmly together, flip cake into skillet. Drizzle remaining tablespoon oil around edge of cake, then cover and cook until potatoes are tender and underside is crusty, about 10 minutes. Slide cake onto a platter and cut into wedges.
PARMESAN HASH BROWN CUPS
From the Yummy Life Website! I just love making these, they are so good with your Sunday morning breakfast!
Provided by Angela Pietrantonio
Categories Other Breakfast
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature. 1 hash brown ~ 2 points
PARMESAN HASH BROWN CUPS RECIPE - (4.5/5)
Provided by rrxing
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature. MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day. MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good. FOR BITE-SIZE TATER TOTS - make them in mini muffin pans. SERVING SIZE = 1-2 hash brown cups per person 1 hash brown cup = 2 Weight Watchers PointsPlus
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- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside.
- To a large bowl, add all ingredients (other than ketchup or sour cream) and gently toss to combine. Very important note about the potatoes – I grated them by hand on the coarsest blade of a box grater. Every cup or so of grated potatoes, place potatoes inside double or triple layered paper towels and wring out very well over the sink. The drier the potatoes are, the crispier the hash browns will be.
- Bake for about 40 minutes, or until edges are browned with lightly golden tops that are set. Start checking at 30 minutes, but baking could take much longer than 40 minutes depending on potatoes used, their moisture level, pan size, oven and climate variance, and personal preference for crispiness.
- Allow hash browns to cool for about 10-15 minutes in muffin pan on top of a wire rack before gently rimming each cavity with a knife if necessary, dislodging, and serving with ketchup, sour cream, etc.
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