Parmesan Hash Browns: a delicious and cheesy take on the world famous hash browns
Parmesan hash brown is an incredibly delicious and cheesy take on the world famous hash browns. You may enjoy this quick dish at any time of the day as a snack or a side dish.
Parmesan hash brown also can be packed for kids’ tiffin as they are non-messy to eat and contain two of children’s most favorite ingredient, potato, and cheese. It tastes almost like enjoying spiced up cheesy French fries.
Instructions
Add the grated potatoes to a large bowl and squeeze the water out from the grated potatoes by either using your hands or through a fine mesh. Place the squeezed out potatoes over a paper towel and let it dry out for about 5 to 10 minutes. Transfer the nicely dried out potatoes in to a large bowl and add the roughly chopped scallion to it. Season the potatoes with salt, black pepper powder, grated garlic cloves, parmesan cheese, olive oil, and mix everything until well combined. Lightly grease 3 small baking cup/ bowl or a muffin tray with half a teaspoon olive oil.
Add the grated potatoes to a large bowl and squeeze the water out from the grated potatoes by either using your hands or through a fine mesh. Place the squeezed out potatoes over a paper towel and let it dry out for about 5 to 10 minutes. Transfer the nicely dried out potatoes in to a large bowl and add the roughly chopped scallion to it. Season the potatoes with salt, black pepper powder, grated garlic cloves, parmesan cheese, olive oil, and mix everything until well combined. Lightly grease 3 small baking cup/ bowl or a muffin tray with half a teaspoon olive oil.
Evenly distribute the hash brown mixture in to the pan and even the mixture in to the baking bowls from the top by pressing the mixture in to the pan with the back of the spoon. Preheat oven to 180 degrees C and transfer the baking bowls in to it. Bake the hash brown for about 20 minutes or until it turns crisp and lightly brown on top. Garnish with spring onion greens, serve hot and enjoy!
Evenly distribute the hash brown mixture in to the pan and even the mixture in to the baking bowls from the top by pressing the mixture in to the pan with the back of the spoon. Preheat oven to 180 degrees C and transfer the baking bowls in to it. Bake the hash brown for about 20 minutes or until it turns crisp and lightly brown on top. Garnish with spring onion greens, serve hot and enjoy!
Tips
You must dry out the grated potato really well to get crunchy hash browns, else you will have a soggy mesh in the baking bowls. You may also add two teaspoons of finely chopped fresh parsley to add flavor to the quick cheesy snack. You might consider reducing the salt content to half if in case you prefer to eat with very less salt. You may grate and blot dry the potatoes a day in advance if in case you plan to prepare this dish for breakfast and for kids’ tiffin. Do not store the spiced up hash mixture for long as the salt in the mixture will make it soggy.
Nutritional information (per serving): 383 Calories, 10.7g Total fat (3.5g Saturated fat, 0.8g Polyunsaturated fat, 6.1g Monounsaturated fat), 9.9mg Cholesterol, 875.7mg Sodium, 1571.5mg Potassium, 61.1g Total carbohydrates (9.3g Dietary fiber, 3.4g Sugars), 12g Protein
