Crispy Oven Baked Hash Browns

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1. 1Step 1: Defrost the potatoes overnight in the fridge. If you forget, place the frozen bag of shredded potatoes into a bowl of cold water.
2. 2Step 2: Spray your non-stick muffin tins with coconut oil non-stick spray.
3. 3Step 3: Press potatoes really dry to help them crisp and avoid soggy hash browns. Use a salad spinner, clean kitchen dish towels, paper towels, or cheese cloth. Squeeze to remove all excess liquid. Dry them really well so you don't see much moisture.
4. 4Step 4: Once defrosted and dry, transfer the potatoes into a large bowl, and add green onions, parmesan cheese, sea salt, cracked pepper, and olive oil. Stir until well combined.
5. 5Step 5: Scoop into well-sprayed muffin tin, and distribute the potato mixture in each in an even layer. Press down just a little bit to help them form their shape and bake.
6. 6Step 6: Bake 45 minutes at 400 degrees until crispy.
7. 7Step 7: Store leftovers in the fridge and reheat in the microwave. These make a great on the go breakfast for school or work and can be served with dinner too.