Hash Brown Cups

This recipe is for a hash brown cup or nest. You could turn this into a savory appetizer with braised beef or pork inside but I chose to make this a breakfast dish. The potato cups can be made in advance and stored in an air tight container for 3 days. Make sure to heat them for about 5 minutes in a 350 oven before adding any toppings to warm the potato cups up and get them a little crispy. With the contrast of a runny egg yolk, crispy bacon, and rich hollandaise sauce this dish is a winner! 

Ingredients 

3 cups frozen hash browns, thawed and excess moisture removed 

1/2 cup shredded cheddar cheese 

2 Tbsp. melted butter

2 Tbsp. olive oil

1 tsp salt

1 tsp pepper

1 tsp garlic powder 

1 tsp onion powder 

1 tsp paprika 

Directions:

1. Preheat an oven to 400. Grease a muffin tin with olive oil spray and set aside 

2. Combine all ingredients into a bowl and stir together until well incorporated

3. Take a 1/4 cup scoop and put into one slot of the muffin tin. Make a well in the center so there’s room for your filling of choice but make sure there are no holes and the cup is intact. Repeat with remaining potato mixture. 

4. Bake the hash brown cups for 30 minutes or until golden brown and delicious. Remove from oven and allow cups to set for 5 minutes. Run a butter knife around the edges of each cup to help remove them all in one piece.