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Breakfast

Hash Brown Cups

Ingredients

  • 15 oz Ore Ida frozen shredded hash browns
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1 tablespoon olive oil
  • 1/4 cup shredded Mexican blend or mild cheddar cheese

Directions

  1. Preheat oven to 400°F.
  2. Spray muffin tin generously with baking spray.
  3. Mix all ingredients together until well combined.
  4. Fill each muffin cup about 3/4 full.
  5. Create a cavity in the center by pressing potatoes to the sides.
  6. Leave a layer of potatoes on the bottom.
  7. Bake for 45 to 55 minutes until browned and crispy.
  8. Cool for a few minutes.
  9. Remove cups using a rubber spatula.
  10. Serve with your favorite toppings.