Last night was the Breakfast Sunday dinner. A fan favorite for sure. Besides pancakes (Krusteaz) and bacon, I decided to do these lovely hash brown muffins thingys. They turned out delicious. I think I over cooked them, but meh, they tasted delicious.
Baked Hash Brown Cups
Recipe from Everyday Made Fresh
Serves 12
- 16 ounces shredded hash brown potatoes thawed
- ¾ cup parmesan cheese
- ½ cup panko bread crumbs
- 4 tablespoons olive oil
- 1 teaspoon salt
- ¾ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- dash of paprika
Preheat your oven to 350 degrees, and spray your muffin tin with cooking spray.
In a large bowl, combine all of your ingredients, and gently stir, until everything is combined.
Fill up your muffin cups, pressing them down, as you fill each one.
Bake for at least 40 minutes, or until the tops are golden brown. (time may vary depending on your preferences for doneness)
Allow to cool for 10 to 15 minutes before removing them from the pan.
Top with whatever you normally top your hash browns with, and enjoy!
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