Crispy Hashbrown Cups
Makes 12 cups
Nordic Ware Freshly Baked Copper Muffin Tin
6 cups (1425 ml) store-bought, unseasoned, hash browns, defrosted
3 tbsp (45 ml) olive oil
Olive oil spray for greasing pan and spraying tops
1 tsp (5 ml) salt
Freshly cracked pepper to taste
1 cup (240 ml) freshly grated parmesan cheese
3 scallions, sliced into small rings, separated (2 scallions for mixture, 1 scallion for garnish)
Preheat oven to 375F (190C).
Spray a 12-cup,
non-stick muffin tin
with olive oil spray (or just well grease with olive oil) set aside.
In a large bowl add the hash browns, and pat dry with a paper towel to absorb any moisture. Add olive oil, salt, pepper, cheese and scallions. Toss to combine.
Scoop out hash browns with an ice cream scoop into muffins wells, packing down well into each cup. Potatoes will shrink as they cook, so pack them in well to remain full once baked.
Spray tops with more of the olive oil spray.
Bake for 45-50 mins until browned and crispy on top. Remove cups with a knife and transfer to a serving plate. Garnish tops with sea salt, freshly cracked pepper, and diced scallions.
Serve with eggs and bacon!