Ingredients
>
Cooking spray
>
2 green onions
>
1 (20 oz) pkg frozen shredded hash browns, thawed
>
3/4 cup grated Parmesan cheese
>
3/4 cup shredded Cheddar Cheese
>
1 cup half and half
Steps
1
Preheat the oven to 350°F. Using 2 large sheets of foil, cover entire 12-cup muffin tin, tucking foil underneath the pan to keep in place and gently pressing down into corners of each cup. Coat foil with cooking spray.
2
Finely chop green onions. In a large bowl, mix the hash browns, Parmesan cheese, Cheddar cheese, and green onions. Season with salt (in moderation) and pepper.
3
Divide potato mixture between the muffin cups. With a spatula, pack potatoes down into each cup. Divide the half and half between cups. Place in the lower third of the oven and bake 60–75 min., until sides of potatoes are brown and crisp, rotating the muffin tin halfway through cooking time.
4
Let rest 5 min. Pop each potato cup out of the foil to serve.
