These little cuties are crispy on the outside, soft and creamy on the inside. They’re perfect for breakfast, lunch or dinner and you won’t believe how easy they are to make!!
1. Preheat the oven to 350 degrees F.
2. Spray the cups of a standard sized muffin or cupcake tin with nonstick cooking spray (the recipe should make about 16).
3. Fill each muffin cup about halfway full with shredded potatoes. Season with a little salt and pepper. Then fill the cups the rest of the way full, pushing to pack the potatoes in. You want to make sure to really fill the muffin tin all the way to the top, because the shredded potatoes will shrink when they cook. So make sure to pack them in well!
4. Drizzle a little olive oil over the top of each hash brown and lightly season again with salt and pepper.
5. Bake at 350 degrees F for 1 hour. Let cool slightly in the pan before serving.
6. Enjoy!!
Note: 1 pound of shredded potatoes makes about 16 mini hash browns. I serve 2-3 per person.
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Great recipe! I shredded my own potatoes and used a large muffin tin. So very easy and was delicious. My husband is a big fan! Thanks for sharing the recipe. It’s a keeper.
I love this recipe!!! THey turned out great. I went one step further and grated (ouch) real potatoes to make them.
by Beth Pierce in
Sides
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Sides
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Good job!
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singleindakitchen on 6.30.2011
So I think I am gonna kick this recipe up a notch and add some red and green diced bell peppers along with a little garlic powder for taste
Janene on 6.23.2011
Love this idea! Can’t wait to try it!