Hash Brown Muffins are a delicious twist on traditional hash browns, perfect for breakfast or brunch. They are easy to make, portable, and customizable with your favorite ingredients. Plus, they're baked, not fried, making them a healthier option.
Ingredients: 4 cups shredded potatoes. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/2 cup shredded cheese. 4 eggs. 1/4 cup milk. Salt and pepper to taste. Cooking spray or oil for greasing muffin tin.
Instructions: Warm the oven up to 190C 375F. Shredded potatoes, diced onion, diced bell pepper, eggs, milk, salt, and pepper should all be mixed together well in a bowl. Use cooking spray or oil to grease a muffin tin. Spread the potato mixture out evenly in the muffin tins and press it down a little. After the oven is hot, bake for 25 to 30 minutes, or until the edges are golden brown and crispy. Take the hash brown muffins out of the muffin tin and let them cool for a few minutes. Enjoy while still warm!
Prep Time: 15 minutes
Cook Time: 25 minutes
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