Baked Hash Brown Cups

• Produce

  • 1 bag Alexia hash brown potatoes
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder

• Baking & Spices

  • 1 dash Paprika
  • 3/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 3/4 cup Parmesan cheese

Found on everydaymadefresh.com

Description

Ingredients

• one bag Alexia hash brown potatoes (the shredded potatoes)
• 3/4 cup parmesan cheese, shredded (not the stuff in a canister)
• 1/2 cup panko bread crumbs
• 4 tablespoons olive oil
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• dash of paprika

Directions

• Preheat your oven to 350 degrees, and spray your muffin tin with cooking spray. In a large bowl, combine all of your ingredients, and gently stir, until everything is combined. Fill up your muffin cups, pressing them down, as you fill each one. Bake for at least 40 minutes, or until the tops are golden brown. (time may vary depending on your preferences for doneness) Allow to cool for 10 to 15 minutes before removing them from the pan. Top with whatever you normally top your hash browns with, and enjoy!