I love hashbrowns but making them usually takes more time than I have in the mornings so around our house they are generally reserved for weekends only. This recipe is great because I can quickly make a dozen hashbrown "muffins" and keep them for great grab-and-go breakfasts during the week since they freeze so well. They would also be perfect to serve at a brunch.
Ingredients: Hashbrown potatoes, shredded cheese, bacon, salt & pepper. I found the "just add water" hashbrowns pictured above at Costco, but refrigerated shredded potatoes would work just as well. Or for the super ambitious, you can use a grater and shred potatoes yourself.
Fry Little Piggies: For a dozen muffins, I used 3 pieces of bacon. But feel free to make some extra to eat while your muffins are in the oven. It will make your tummy happy. After the bacon is cooked, use a paper towel to blot off the grease, and crumble it into small pieces.
Prep Muffin Tin: Grease the muffin tin with non-stick spray. I've been using coconut oil spray lately and it smells lovely.
Add Hashbrowns to Tin: Fill each hole of the tin with hashbrowns, and then press them down with the back of a spoon. After you smush them down, the tin will be about 2/3 full.
Add Cheese & Bacon: Sprinkle some shredded cheese and cooked bacon crumbles on top of the hashbrowns.
Fill Tin with Hashbrowns: Top with remaining hash browns and pack them down firmly.
Bake: Pop the tin into the oven preheated to 350 degrees for about an hour. The tops will be lightly browned.
Yummmm: The hashbrown muffins should pop out easily when you turn the tin over. The bottom and sides will be crispy and the insides will be soft and delicious!
Store the leftovers in an airtight bag or container in the refrigerator for a few days or in the freezer for a few weeks. These make a quick and easy breakfast on the go.
Variations: You can substitute the cheese and bacon for whatever veggies or breakfast meats you like - ham, sausage, peppers, onions, etc.
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