The Most Delicious Hashbrowns EVER

Easter is almost here. Are you entertaining friends and family this year? Why not make these delicious, “do ahead” and easy Parmesan Hashbrown Cups? {btw…3 words I love in a recipe!}



If you read my last post, you know that this year, at our house, we are going to have a Blue & White Easter Brunch.

My menu is fairly simple, it’s our take on a traditional Easter menu and doesn’t change all that much from year to year. This year, I’m adding a recipe that Chef Lisa Hatfield Torres is sharing for all of us, Baked Parmesan Hashbrown Cups.  It’s always a joy to partner with Lisa, if you don’t know her yet, go over to meet her.


Easter Brunch Menu

Honey Baked Ham {with their delicious mustards}

Parmesan Hashbrown Cups


Seasonal Fruit Platter

Fresh  Baguettes and Rolls

FrenchGardenHouse Herb Butter {recipe at end of that not so pretty post}

Cakes and Easter Cookies

{I might make a simple quiche too, depending on how many people rsvp for this year’s brunch!}



Back to these delicious individual morsels of potato and parmesan goodness. There is something special about making individual bites, and these are just about perfect. That you can make them ahead, and store in the refrigerator until Easter morning when you pop them in the oven? Genius!




  • 1 bag frozen hash brown potatoes
  • 4-5 sliced green onions
  • ½ cup grated parmesan cheese {grate it yourself – It makes a huge flavor difference}
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil



  • Spray a muffin tin with coconut oil or other non-stick spray.
  • Press potatoes “dry” in a large mixing bowl with paper towels to remove as much liquid as you can. This helps them crisp.
  • You can also use a salad spinner to help dry the potatoes.
  • Mix all other ingredients with the hash browns in the bowl.
  • Scoop into muffin tin and press down with spatula or a spoon.
  • Bake 45 – 60 minutes at 400 degrees until brown and crispy. {depending on your oven, you will have to check so you won’t burn these!}




Who wouldn’t love a few of these parmesan and potato filled little charmers on their plate? Let Lisa and me know if you make them, and how fast your guests grabbed them up!


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6 thoughts on “The Most Delicious Hashbrowns EVER”

  1. Thanks so much for a great recipe, the presentation is lovely! Definitely going to make these for an upcoming brunch!


    1. Angelina, thank you. I agree, I’ve never met a potato I didn’t love either! I hope that you try this easy recipe, it elevated simple hash browns to “beautiful” I think.

  2. I love Lisa’s recipes! Thank you for sharing this one, these look so good. That you can make them ahead is such a bonus.

  3. Pamela White

    I can’t seem to find the recipe for the herb butter.

    I would appreciate help finding the recipe.

    I am just learning of this new, for me, format. I have problems navigating around in the different sections.

    Thank you.

    1. Pamela, you can click the “hyper link” in this post. But here it is:
      You will need:
      1 stick or 2 sticks unsalted butter, room temperature
      a tablespoon of cut up Capers
      a sprinkling of Herbes de Provence
      chives, chopped small
      a little freshly ground pepper

      Mix all together, and spoon onto a sheet of waxed or parchment paper.
      I roll these like long cylinders, twist the ends closed (like a candy wrapper) and tie closed with kitchen twine.
      and put them in the fridge. Take out about 1/2 hour to 1 hr. before serving, and cut into individual slices.

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