If you love crispy hash browns, this baked Parmesan version is an easy way to make them even better. Fresh shredded potatoes are mixed with onion, Parmesan, chives, olive oil, and seasonings, then baked until golden on the outside and tender in the middle. They are simple, flavorful, and perfect for breakfast, brunch, or even as a side dish.

What makes these especially good is the Parmesan. It adds a deeper savory flavor and helps the edges turn beautifully crisp in the oven. Instead of standing over the stove, you can bake the whole batch at once and get hash browns that are golden, cheesy, and easy to serve.

Ingredients

• 1 1/2 pounds potatoes, peeled and shredded
• 1 cup grated Parmesan cheese
• 1 yellow onion, finely shredded or grated
• 2 tablespoons minced chives
• 2 tablespoons garlic herb seasoning
• 1 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil

Instructions

1. Preheat the oven to 400°F. Lightly grease a large baking sheet, muffin pan, or baking dish depending on how you want to shape the hash browns.
2. Shred the potatoes and onion.
   Peel the potatoes and shred them using a box grater or food processor. Shred or finely grate the onion as well.
3. Rinse the potatoes.
   Place the shredded potatoes in a bowl of cold water and rinse them well to remove excess starch. Drain, then squeeze out as much moisture as possible using a clean kitchen towel or paper towels. This step helps them bake up crisp instead of soggy.
4. Mix everything together.
   In a large bowl, combine the shredded potatoes, onion, Parmesan, chives, garlic herb seasoning, black pepper, and olive oil. Mix well until everything is evenly coated.
5. Shape the hash browns.
   For larger portions, spread the mixture into mounds on a baking sheet and flatten them slightly. For smaller portions, divide the mixture into a muffin pan or shape into smaller patties.
6. Bake until golden.
   Bake for 30 to 40 minutes, depending on the size and thickness, until the hash browns are golden brown and crisp around the edges. Smaller portions may bake faster.
7. Serve hot.
   Let them cool for a few minutes, then serve while still hot and crisp.

Tips for the Best Baked Parmesan Hash Browns

• Squeeze the potatoes well: This is the key to getting crisp edges.
• Use a larger pan for crispier hash browns: Spreading them out helps them brown better.
• Do not pack them too thick: Thinner portions bake up crispier.
• Grate your own Parmesan if possible: It melts better and gives a stronger flavor.

Easy Variations

These baked hash browns are great as they are, but you can change them up in a few easy ways:

• Swap the Parmesan for cheddar, Gruyère, or Pepper Jack
• Add cooked chopped bacon for extra flavor
• Make them in muffin tins and crack an egg into the center near the end of baking
• Sauté the onion in a little butter first if you want a milder onion flavor

Notes

If you are sensitive to strong onion flavor, you do not need to reduce the amount. Just cook the onion briefly in a little butter, let it cool, and then mix it in. You will still get the flavor, but it will taste sweeter and softer.

These hash browns are best served fresh from the oven while the edges are still crisp.

If you enjoyed these Parmesan baked hash browns, save the image below to your Pinterest board so you can make them again later.

These garlic butter pork chops are coated with a simple mixture of melted butter, garlic, and thyme, then baked until tender and juicy. As the butter melts, it bastes the meat and creates a savory pan sauce to spoon over the finished chops.

Preparation takes about 5 minutes, followed by roughly 20 minutes in the oven. Because cooking time varies with thickness, use this guide on how long to cook pork chops in the oven when working with thinner or thicker cuts.

For another comforting pork dinner, try these French pork chops with mushroom sauce or pork chops and sauerkraut. 

Ingredients

• 3 sprigs fresh thyme

• 4 cloves garlic, minced

• 2 tbsp grass-fed butter, melted (plus extra for basting, if desired)

• 2 medium-sized pork chops, heritage breed preferred

• Salt and freshly ground black pepper, to taste

• 1 tbsp olive oil

Instructions

1. Preheat the Oven

• Preheat your oven to 380°F (193°C).

2. Season the Pork Chops

• Pat the pork chops dry with paper towels.

• Season generously with salt and freshly ground black pepper on both sides.

3. Make the Garlic Butter

• In a small saucepan or microwave-safe dish, melt the butter.

• Stir in the minced garlic and thyme, mixing well. Set aside.

4. Sear the Pork Chops

• Heat a cast iron skillet over medium heat and add the olive oil.

• Once the pan is hot, place the pork chops in the skillet.

• Sear for about 4 minutes per side, until golden brown.

5. Roast in the Oven

• Pour the garlic butter mixture evenly over the pork chops.

• Transfer the skillet to the preheated oven.

• Roast until the internal temperature reaches 145°F (medium) to 150°F (medium-well), about 6–8 minutes depending on thickness.

6. Rest and Serve

• Remove the skillet from the oven.

• Spoon the pan juices over the pork chops to baste them before serving.

• Let rest for 3–5 minutes to allow the juices to redistribute.

• Serve with roasted vegetables, mashed potatoes, or a fresh green salad.

Make-Ahead and Storage

• Make Ahead: This recipe is best cooked fresh for the juiciest results.

• Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 300°F to avoid drying out.

Timing

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: ~25 minutes

See more pork recipes:

Easy Instant Pot Pulled Pork

Brown Sugar Pork Chops with Garlic and Herbs

Pork Tenderloin With Balsamic And Thyme

This Oreo Cheesecake Recipe is just awesome. You can’t go wrong with Oreo in combination with cream cheese, it melts in your mouth while having a crunchy texture of Oreo biscuits. Yummy!

Ingredients

• 200 g of Oreo biscuits
• 4 tablespoons melted butter or margarine
• 500 g cream cheese
• 200 g of sugar   
• 1 spoon of vanilla extract  
• 1/2 l warm sweet sour cream   
• 6 spoons of melted chocolate   
• 2 tablespoons of gelatin

Directions

• First what you want to do is to put your Oreos in the blender. Add the butter and mix until they blend nicely together. Place the mixture on the bottom of a round mold with a diameter of 20 centimeters.
• Mix the cream cheese with sugar and vanilla extract and wipe it with a mixer. Heat the sweet-sour cream to be warm / no hot / put in gelatin and stir well to dissolve, and then combine it with mixed cream cheese and sugar. Distribute the resulting mixture into four bowls of different sizes.
• Back to the first bowl. Pour 3 cups of the mixture obtained and do not add chocolate to it. So it remains white. After that, in the second bowl pour 2 cups of the resulting mixture and mix with 1 tablespoon of melted chocolate. The third bowl needs to be filled with 2 1/2 cups of the resulting mixture and mix with 3 tablespoons of melted chocolate.
• In the fourth bowl pour 1 cup of the resulting mixture and mix with 2 tablespoons of melted chocolate. Take those fills of different colors and pour one by one, from the brightest to the darkest over the bark of Oreo biscuits. Leave in the refrigerator overnight.