Ingredients
- 20 ounces refrigerated Simply potatoes, shredded hash browns
- ⅓ cup green onions, chopped
- ½ cup Parmesan Cheese, grated
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Directions
Coat 12 muffin tins with cooking spray. Combine potatoes, onions, cheese, salt and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss to combine. Spoon mixture into tins. Press down to pack mixtures. Bake for 60-75 minutes in the lower third of the oven. Let rest for 5 minutes. Run a knife around the edges and gently lift out, bottom side up. |