you know when you need a side dish that has to be the perfect combination of salty and crispy? these, my dears, are your answer.
these go great with a grill-out night, with burgers or chicken, or you can be weird and serve them with tacos like i did the other night. hey, i had been dying to make them and well, mama needed something salty. luckily my family likes any dinner that falls under the “meat and potatoes” category, no matter what form it takes.
crispy parmesan hashbrown rounds
adapted from the yummy life
1/2 of a 30 oz bag of frozen shredded hashbrowns (about 5 cups)
2-3 green onions, chopped (or snipped with kitchen shears), both white & green parts
1/2 cup freshly grated parmesan cheese
1/4 tsp salt (1/4 tsp heaping; or if you like it salty, go for 1/2 tsp)
1/2 tsp black pepper
2 tbsp olive oil
1. preheat oven to 350. spray 6 ramekins with cooking spray and place on a rimmed cookie sheet.
2. in a large bowl, combine the potatoes, onions, cheese, salt, and pepper. toss well. drizzle olive oil over mixture and toss well to coat. with a 1/4 or 1/3 measuring cup, scoop mixture into ramekins, filling about halfway. with the bottom of the measuring cup, press down on the mixture to pack it into the ramekin.
3. bake in the lower third of the oven for 65-75 minutes. when they are done, let them cool for about 5 minutes and then run a knife around the edge of each ramekin, to loosen the rounds. gently lift each one out of the ramekin.
**make ahead for cooking later: combine mixture, scoop into ramekins, and cover each ramekin with plastic wrap. refrigerate until ready to bake. remove from fridge 30 minutes before baking time.