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Hash Brown Potato Nests | Can't Stay Out of the Kitchen | these adorable #potato nests are marvelous for weekend, company or a #holiday #breakfast. They're simple to make & are baked in muffin tins. Excellent side for a #HolidayBreakfast. #GlutenFree #ParmesanCheese #HashBrowns #HashBrownPotatoNests

Hash Brown Potato Nests

Teresa Ambra
Hash Brown Potato Nests are so delectable. These adorable potato nests use only a handful of ingredients including green onions and parmesan cheese. They're wonderful to toss together for weekend, company or holiday breakfast like Thanksgiving, Christmas or Easter. These crunchy potato "muffins" are so delightful you're going to want seconds!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 12
Calories 101 kcal

Equipment

  • 1 12-cup muffin tin
  • 1 large mixing bowl
  • measuring cups
  • measuring spoons
  • paper towels to blot excess moisture from the potatoes
  • 1 wooden spoon
  • 1 sharp knife to cut vegetables

Ingredients
  

  • 30 oz. bag frozen hash browns completely thawed
  • 1 cup green onions sliced
  • 1/2 cup Parmesan cheese shredded (or the grated cheese from a can)
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 tbsp. olive oil

Instructions
 

  • Defrost and thaw potatoes.
  • Spray muffin tins with cooking spray.
  • (Olive oil, avocado or coconut oil all work well).
  • Drain out all the liquid from the potatoes and press dry with paper towels (so the potatoes will crisp up while baking).
  • Squeeze out all excess liquid until you’ve removed all of it.
  • Transfer the potatoes to a large mixing bowl.
  • Add green onions, Parmesan cheese, salt, pepper and olive oil.
  • Stir ingredients well to combine.
  • Press potato mixture firmly into muffin tins and mound slightly.
  • Bake in a preheated 400º oven for about 45 minutes, or until potato nests are crispy.

Notes

NOTE: The hash browns can also be made ahead and baked the next day. Simply store the muffin tins with hash brown mixture covered tightly with plastic wrap overnight. Then bake the next day for 45-60 minutes until hash browns are crispy.
 
NOTE: It is imperative that you squeeze every last bit of liquid out of the potatoes before making this recipe or the potatoes won’t crisp up enough.
 
NOTE: I packed the potatoes into the muffin tins. Then I mounded them slightly on top.
 
Recipe adapted from Delicious Table.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 101kcalCarbohydrates: 14gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 249mgPotassium: 235mgFiber: 1gSugar: 0.2gVitamin A: 120IUVitamin C: 7mgCalcium: 51mgIron: 1mg
Keyword breakfast, hash brown potato nests, hash browns, holiday breakast, oven baked hash browns, parmesan cheese
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