Baked Hashbrown Cups, easy to make and serve at your next brunch gathering. Crispy on the outside and moist and tender on the inside.
I love to make big breakfasts for family and friends whenever I can, but it is not always easy to serve everything hot, especially when I want to serve hash browns.
My husband just loves hash browns, actually he just loves potatoes cooked any way you can, so I try to make hash browns as often as I can.
When we were first married, hash browns were one of the first things he wanted me to make him for breakfast.
The only thing is, I had never made them before, and he led me through the process his Mother used.
When my husband grew up, his mother would make them out of leftover baked potatoes.
They actually bake more potatoes than they would eat, and then save the leftovers for breakfast the next morning.
He taught me to grate the potato, add oil to a hot cast iron skillet, and cook it until it was nice and crispy, flipped it over, and cook the other side. As you can see, it takes a little time to cook them.
Sometime back on a Saturday morning, I was making breakfast for my husband, and I made these Spring Brunch Baked Hash Browns with the intent to see if they would work for the next time all our family was together for brunch.
I used leftover baked potatoes that we had the night before.
I grated them, added salt and pepper, and topped them with some grated gruyere and cheddar cheese.
They were absolutely delicious, not to mention so easy to make.
The next time you need an easy delicious recipe for a brunch menu I hope you think about making these Spring Brunch Baked Hash Browns!
Spring Brunch Baked Hash Browns
Ingredients:
5-6 potatoes, baked and grated
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 cup butter, melted
1/2 cup gruyere cheese, grated (or swiss cheese)
1/2 cup cheddar cheese, grated
1/2 teaspoon paprika
Directions:
Preheat oven 400 degrees. In a small bowl, toss together grated baked potatoes, salt and pepper; set aside.
Preheat oven 400 degrees. In a small bowl, toss together grated baked potatoes, salt and pepper; set aside.
In a small bowl, mix together gruyere cheese and cheddar cheese; set aside.
Using a brush, generously coat the bottom, and sides of a muffin tin. Fill each muffin well with grated potatoes. Bake for 20-25 minutes or until golden brown. Remove from the oven.
Sprinkle cheese mixture on top of the cooked hash browns. Return to the oven and bake until the cheese is melted and bubbly.
Sprinkle with paprika. Remove from the muffin tin and serve hot.
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