My husband loves hashbrowns, but until I found this new way to make them, I often failed. I would manage to get the heat too high and burn them or wander off when they were frying and overcook them. If you could mess up hashbrowns, I’ve done it! 🙂
Then along came:
Easy No-Fail Hashbrowns
1 20-oz. bag of shredded hashbrowns OR if you’re ambitious 3 1/2 cups of shredded potatoes, rinsed and patted dry with a towel
Chopped dried onion flakes to taste
1 tsp. salt
1/2 tsp. pepper
approximately 1/4 cup of olive oil
I also add Parmesan Cheese, about 1/2 cup. You can also substitute cheese such as cheddar.
If you’d like you can try a variety of spices: Italian seasoning, Basil, Oregano, etc.
Preheat the oven to 350 degrees. Spray the cups of a muffin tin with cooking spray. You may also choose to make these in a casserole, but there is less crunchy potato to eat and my family likes the individual portions. In a large bowl, combine the shredded potatoes, onion to taste, salt, pepper, and optional ingredients. Gradually drizzle the potato mixture with olive oil as you toss the potatoes to coat them. When most of the potatoes have a thin coating of oil, you’ve put in enough. Spoon the potato mixture into the muffin cups and press down with the back of the spoon to pack the mixture into the cup. Bake for 60-75 minutes in the lower third of the oven. (I can wander off all I want for a whole hour!) Remove when the hashbrowns along the edges of the cups have reached a nice golden brown. The center potatoes will remain white. Let the hashbrowns rest for 5 minutes then loosen the edges with a butterknife. Use a spoon to gently lift them out to a serving tray and eat them while they are still warm.
You can make the mixture ahead of time and freeze it. Take the mixture out in time to thaw it (about 30 minutes) and leave time to spoon the mixture into the muffin pan before you bake them.
You can also make Homemade Tater Tots with this recipe. Just use a mini-muffin pan instead of a full-size pan. Recipe submitted by Teresa Janzing