Baked Parmesan Hash Browns

1 bag frozen hash brown potatoes

4-5 sliced green onions

1/2 cup grated Parmesan cheese

1 teaspoon sea salt

1/2 teaspoon pepper

2 tablespoons olive oil

Spray a muffin tin with non-stick spray. Press dry potatoes in a large mixing bowl with paper towels, this helps them crisp. You can also use a salad spinner to help dry the potatoes. Mix all ingredients in the bowl. Scoop into muffin tin and press with spatula or a spoon. Bake 45-60 minutes at 400 degrees until crispy.