Comments on: Baked Parmesan Hashbrowns

By: Alyssa Rivers

Alyssa Rivers — Mon, 26 Dec 2022 15:49:22 +0000

In reply to Carol.

I would double the recipe and use 2 pans!

By: Carol

Carol — Sun, 25 Dec 2022 11:59:59 +0000

Can you make this in a pan adding more of the ingredients of course. I have a large family

By: Tiffany Stockham

Tiffany Stockham — Tue, 25 Sep 2018 01:49:42 +0000

In reply to Jen.

Instead of doing that, I’d refrigerate/freeze the mix before baking it and then bake in batches when desired. I think that would give maximum crisp.

By: Tiffany Stockham

Tiffany Stockham — Tue, 25 Sep 2018 01:48:41 +0000

Made these very ad-hoc. Used 50% grated potatoes, 50% frozen hashbrowns, and improvised my own garlic herb flavor by combining ingredients instead of any kind of standardized flavoring. These turned out amazingly despite my ad-hoc methods, and I couldn’t get enough of them when they were hot.

Unfortunately, they’re definitely not filling enough to serve as a main dish on their own, and they don’t reheat well. Next time, I’d mix up the batter and keep it in the fridge to cook in batches, so that I didn’t end up with cold leftovers.

By: Alyssa Rivers

Alyssa Rivers — Tue, 18 Sep 2018 17:39:42 +0000

In reply to Jen.

They may loose a bit of crispness when reheated but that is a great idea! Let me know how they turn out if you freeze them! XOXO

By: Jen

Jen — Sun, 16 Sep 2018 21:38:52 +0000

These look yummy! Question: might you be able to freeze them after they are baked? Or would they loose their crispness when reheated ? Thanks!