Mini Hash Browns

Who wouldn't want to wake up to these tasty little hash browns for breakfast?  They are so darn cute & could not be easier to make.  Which is perfect early in the morning before my has coffee kicked in.  You can serve these for breakfast, brunch, breakfast for dinner, when ever!  I use frozen, store bought hash browns but the refrigerated ones work well too.  Of course, you could also shred potatoes & squeeze them out your self.  But I don't, I'm lazy like that...especially at breakfast time.  Besides, I love that I can keep the frozen ones on hand for last minute meals on the fly!!  You can make as few or many of these at a time as you need.  I'd say 2-3 a person per serving.
Shredded Potatoes (Store bought, frozen or refrigerated)
Olive Oil
Salt & Pepper
Non- stick Cooking Spray
Preheat the oven to 350 degrees.  Spray the cups of a sized muffin or cupcake tin with nonstick cooking spray.  Fill each muffin cup about half way with shredded potatoes.  Season with a little salt & pepper.  Then fill the rest of the way, pushing to pack the potatoes in.  You want to make sure to really fill the muffin tin all the way to the top, the shredded potatoes will shrink when the cook so pack them in well!.  Drizzle a little olive oil over the top of each hash brown & lightly season again with salt & pepper.  
Bake at 350 degrees for 1 hour, until golden & crispy on the top. (See!  I told you they would shrink.)
Let sit in the muffin tins for a few minutes before tying to remove them so they set.
Serve warm.

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