This post may contain affiliate links. Please read our disclosure policy.

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. If you love traditional hashbrowns, then you will really love these Baked Parmesan Hashbrowns!

breakfast with baked parmesan hashbrowns eggs tomatoes bacon

CHEESY BAKED HASHBROWNS

Pin it to your BREAKFAST BOARD to SAVE it for later!

Follow Self Proclaimed Foodie on Pinterest for more great recipes!

I’ve you’ve ever made my sausage gravy or monkey bread recipe, you’ll know breakfast is my favorite meal of the day. In fact, our family eats it on a regular basis for dinner.

If you’re a breakfast lover like me, or for that matter, a cheesy potato kind of person, then this homemade hashbrown recipe is for you!  This recipe appeals to all the potato loving foodies out there.

baked parmesan hashbrowns in muffin tin

How to make these Baked Parmesan Hashbrowns:

First step is to shred the potatoes and onion. I find that using the food processor is the easiest method. My trick when cooking fresh breakfast potatoes is to soak and rinse them in water. This removes a lot of the starch which makes them taste better once cooked. I think the moisture also helps steam them during the cooking processes which creates super soft, heavenly cheesy potatoes.

Next I add the grated parmesan cheese, chives (I keep freeze dried on hand for recipes like this), garlic herb seasoning, freshly ground pepper, and extra virgin olive oil. You’ll want to mix all of this in a large bowl so that it is well combined and each piece of potato is touching some parmesan cheese and is coated in olive oil. Getting hungry yet?

I bake these cheesy hashbrowns in a jumbo muffin pan. It allows them to get golden and crispy on top without losing their shape. You can use a smaller muffin pan just as easily to get 12 smaller portions instead of 6 large portions. Just be sure to reduce your cooking time a bit.

Variations of Baked Parmesan Hashbrowns:

These really are delicious and fantastic as-is, but if you like to play around with recipes like I do, try a few of these ideas.

  • Swap out the parmesan for a different kind of cheese. Cheddar, pepper jack, or gruyere would all work well.
  • Chop up some cooked bacon and add it to the mix. What’s better than a bite of cheesy hashbrowns? Cheesy hashbrowns with bacon, of course!
  • Try filling the cups with less hashbrown mixture to make room for a cracked egg. The egg will bake at the same rate as the hashbrowns and you’ll have a perfect little breakfast egg and potato cup to take to work or school.
  • Afraid the onion flavor might be too strong? Still use the same amount, but saute it in a bit of butter and allowing it to cool before combining with the potatoes. It’ll take away the strong onion flavor but will still taste amazing.

bite of homemade baked parmesan hashbrowns made with fresh potato

Pin this now to save it for later

Pin It

Baked Parmesan Hashbrowns

Prep15 minutes
Cook45 minutes
Total1 hour
Servings 6 servings
Baked Parmesan Hashbrowns, baked to golden brown perfection and made with freshly grated potatoes, are a breakfast favorite!

Ingredients 

Want to save this recipe?
Enter your email below and I'll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat oven to 400 degrees F. 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.
    grated potatoes for baked parmesan hashbrowns recipe
  • 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.
    muffin tin with homemade baked parmesan hashbrowns

Nutrition

Calories: 215kcal, Carbohydrates: 15g, Protein: 9g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 11mg, Sodium: 279mg, Potassium: 500mg, Fiber: 3g, Vitamin A: 175IU, Vitamin C: 14.4mg, Calcium: 234mg, Iron: 3.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This post was originally created for The Recipe Critic where I’m a contributor and has been updated with more fun facts and tidbits for your reading pleasure.

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

You May Also Like

5 from 7 votes (2 ratings without comment)

Leave a comment

Ask a question or leave a comment. I'm happy to help in any way and I love hearing what you think about the recipe. Be sure to leave a rating!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. 5 stars
    I’m making these tomorrow morning for my kids. I think it’ll be a sure fire way to encourage to get them out of bed quicker, haha! If not, I’ll eat them in peace and quiet.

  2. 5 stars
    I love having hasbrowns for breakfast from time to time. They are easy to make, great to enjoy and just perfect with some sour cream – confirmed 🙂

  3. 5 stars
    ok just when I thought potatoes couldn’t get anymore delicious… parmesan joins the party! haha such a yummy idea!

  4. 5 stars
    These will make a great side to any breakfast. I love potatoes especially in hashbrown form.