Ingredients
1½lbspotatoes
1small yellow onion
1cupparmesan cheese,grated
2tbspchives,minced
2tbspgarlic herb seasoning
1tsppepper,freshly ground
¼cupextra virgin olive oil
Preparation
Preheat oven to 400 degrees F. Grease or parchment line the wells of a 6-well jumbo muffin pan.
Peel or wash and scrub potatoes. Grate completely (the food processor is the easiest way).
Cut ends off onion, remove outer later, and grate.
Combine grated potato and onion in large bowl and cover with cold water. Stir well to expose potatoes and onion to water. Allow to sit for about 5 minutes and then drain well.
Add remaining ingredients to bowl, stir well to combine, then add to the prepared wells in the jumbo muffin pan.
Bake in preheated oven 40 to 45 minutes until the tops are golden brown. Makes 6 large Baked Parmesan Hashbrowns. Serve hot with favorite breakfast.
