Hash Brown Cups Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C). Grease a muffin tin with cooking spray or melted butter.
• STEP 2.In a large bowl, combine shredded potatoes, melted butter, salt, and pepper. Mix well to coat the potatoes evenly.
• STEP 3.Divide the potato mixture evenly among the muffin cups, pressing the mixture down and up the sides to form a cup shape.
• STEP 4.Bake for 25-30 minutes, or until the hash brown cups are golden brown and crispy.
• STEP 5.Remove from the oven and let cool for a few minutes before carefully removing the hash brown cups from the muffin tin.
• STEP 6.Serve the hash brown cups as a side dish or fill them with scrambled eggs, bacon, cheese, or any other desired toppings.

Cooking Tips

• Make sure to squeeze out any excess moisture from the shredded potatoes before mixing them with the other ingredients. This will help the hash brown cups become crispy.
• Feel free to add your favorite seasonings or herbs to the potato mixture for extra flavor.
• If you prefer a softer texture, you can cover the muffin tin with foil during the first 15 minutes of baking.

Storage and Serving

• Leftover hash brown cups can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the hash brown cups in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the hash brown cups as a side dish with breakfast or brunch, or enjoy them as a snack on their own.