Parmesan Baked Hash Browns Recipe

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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.

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