Baked Parmesan Hashbrowns
Baked Parmesan Hashbrowns, baked to golden brown perfection and made with freshly grated potatoes, are a breakfast favorite!
Servings 6 servings
- 1 1/2 pounds potatoes
- 1 small yellow onion Use less if you don't like strong onion flavor
- 1 cup parmesan cheese grated
- 2 tbsp chives minced
- 2 tbsp garlic herb seasoning
- 1 tsp freshly ground pepper
- 1/4 cup extra virgin olive oil
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.
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.
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