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.

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