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breakfast with baked parmesan hashbrowns eggs tomatoes bacon

Baked Parmesan Hashbrowns

Baked Parmesan Hashbrowns, baked to golden brown perfection and made with freshly grated potatoes, are a breakfast favorite!
Course Breakfast
Cuisine American
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6 servings
Calories 215


  • 1 ½ pounds potatoes
  • 1 small yellow onion (Use less if you don't like strong onion flavor)
  • 1 cup parmesan cheese (grated)
  • 2 tablespoon chives (minced)
  • 2 tablespoon garlic herb seasoning
  • 1 teaspoon freshly ground pepper
  • ¼ 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.
    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


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