Preheat oven to 350 degrees.
Mix potatoes, parmesan, green onions, salt and pepper in large bowl.
Drizzle mixture with olive oil and mix until incorporated well.
Divide mixture among two muffin pans sprayed with non-stick cooking spray. Press mixture down with fingers.
Bake in lower part of oven for 60-70 minutes or until done. Tops will be very lightly browned.
Let cool in pans for 5 minutes. If any stick, run a butter knife around the perimeter of the hash brown.
Place hash browns on baking sheet and freeze for 30 minutes. Then, put them in gallon freezer bags and place in freezer.
To reheat, take out as many as needed and microwave for 20 seconds or until warmed through.
Enjoy!
