Hash brown brunch cups

Aimee Fortney

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Potatoes in a cup? It does not get any better than that!

Hash browns

Hash brown brunch cups

Serves 12

In the South, we love our potatoes. Hash browns and hash brown casseroles are as common on a table as a fork and a knife! Try this fun, old twist to hash browns and make them in muffin pans to serve your eggs in a unique dish! These are the perfect dish to use for a brunch as they are simple to make and elegant to look at -- your guests will love these potatoes.

Ingredients:

  • 1 (20 ounce) bag of frozen hash browns, thawed
  • 1 (8 ounce) bag of shredded cheddar cheese
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin

Directions: 

  1. Mix the hash browns, cheese and seasonings together in a large bowl.
  2. Grease the muffin pans with vegetable shortening.
  3. Using an ice cream scoop (or spoons), scoop the mixture into the muffin pans and pat up the sides and into the bottoms.
  4. Bake at 375 degrees F for 30 minutes.
  5. If desired, add your favorite scrambled egg mixture and pour it into the hash brown cups after about 15 minutes of baking and bake for another 15 to 20 minutes until the eggs are done.

More brunch ideas

Brunch menu for moms
Brunch popovers

Mini spinach frittatas

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Aimee Fortney
Aimee Fortney is “Not the Perfect Cook.” Retiring at age 31 as a bilingual political consultant, Aimee is now a cookbook author, blogger, recipe developer and inspirational food lover, who lives in Nashville, Tennessee with her husband and daughter. Aimee can be seen on Nashville’s WSMV and you can read her blogs, recipes and funny, “Not the Perfect Cook” adventures as she strives to keep families out of the drive thru, cooking at home (on a budget) on her website, wwww.aimeefortney.com and follow her on twitter, @aimeefortney.

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