I started with a bag of shredded hashbrowns and thawed them in the fridge overnight. You don't want them frozen! Feel free to cook and shred your own potatoes if you want...I wasn't feeling that ambitious and taking shortcuts are fine in my book!
Next, I drizzled in a half a stick of melted butter (you could use olive oil instead) and salt, pepper, and red pepper flakes to taste. Since these are the base of the egg cup don't be shy with the seasonings! You could add in any other flavoring you like, garlic or onion powder, seasoning salt, cayenne, etc would be great! Stir the potatoes really well to coat the butter and seasonings evenly.
Take your muffin tin and spray it generously with non-stick spray.
Take a large spoonful and create a well with the potatoes and press against the muffin tin gently to ensure that the potatoes will stay. I found that the potatoes shrink down a bit when they bake so be sure to allow some potatoes to hang over the sides of the tin. Bake these in a 400 degree oven for about 20-25 minutes or until the potatoes are golden brown and crispy.
Put it back in the oven for another 6-8 minutes until the egg is set and the cheese is melted.
Yum... These were so good! I took a mini offset spatula but you could also use a paring knife and run it along the inside of the muffin tin to loosen the hashbrowns. Carefully remove and place on a platter.
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