It’s cute, it’s individually portioned, and I just can’t resist.
My family couldn’t resist the hash browns and they’re so easy. Simply combine grated potatoes with Parmesan, Panko breadcrumbs, olive oil, salt and pepper, and bake. Best of all, you don’t need to stand at a hot griddle flipping potatoes with grease splattering up on your wrists.
I grated the potatoes using the coarsest blade of a box grater. It only takes a couple minutes, still faster than washing food processor parts. I haven’t tried using convenience bags of grated potatoes and am not sure how those will work. I think you get the crispiest hash browns when you grate your own potatoes. After grating, you must place the potatoes in a stack of paper towels and wring them out aggressively over the sink. It’s amazing how much water you’ll be able to squeeze and that water is what prevents your hash browns from crisping up. So if you want crispy hash browns, get the water out. Keep on squeezing.
The Panko breadcrumbs add a little bit of texture and crispiness, accentuating the overall crispy vibe. They’re sold near regular breadcrumbs or in the Asian section of your grocery store. Make these Tater-Less Parmesan Zucchini Tots, Baked Parmesan Edamame Bites with Creamy Wasabi Dip, or Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip with your leftover Parmesan and Panko. I baked the hash browns for 35 minutes, and baking times will vary widely depending on potatoes used, their moisture level, pan size, oven and climate variance, and personal preference for crispiness.
They’re a great side dish as is, but a fried egg on top would be fun. Or try them for a game day portable snack. Crispy edges with soft, tender, cheesy interiors and ketchup. My hash browns must be smothered in ketchup.
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