Hashbrown Cups

Chef: Adapted from Naomi Ross (Chabad.org) Recipe

Course: Appetizer

Servings: Makes 10-12 Hashbrown Cups

Ingredients

Hashbrown Cup Ingredients:

• 3 medium potatoes (about 680 grams), scrubbed

• 3 tablespoons butter or margarine, melted

• 1 teaspoon kosher salt 

• Freshly ground black pepper 

Egg in the nest variation:

• ½ cup packed grated cheddar cheese
• 1 dozen eggs

Broccoli Quiche Variation:

• ½ cup packed grated cheddar cheese
• 1 cup frozen chopped broccoli, defrosted and drained
• 3 Eggs 
• ⅓ cup milk

1. Preheat oven to 230°C. Grease a 12-cup muffin pan with cooking spray.
2. Microwave potatoes (pierce with fork first) until mostly cooked through, but still somewhat firm with a bite (5–6 minutes in microwave). 
3. Peel skin off potatoes.
4. Working over a large mixing bowl, coarsely grate potatoes. Toss with butter, salt, and pepper.
5. Carefully line each muffin cup with about 3–4 tablespoons of the potato mixture, pressing against and up the sides of each cup into an even layer.
6. Bake for about 20–25 minutes, until potatoes are golden and edges are crisped. Remove from oven and allow to cool. (If making one of the variations, insert steps here)
7. Use an offset spatula to carefully remove cups from pan, fill with desired toppings and serve.

Directions for Egg in the Nest Variation

1. Reduce oven temperature to 220°C.
2. Divide the shredded cheese and place in each hash brown cup.
3. Crack each egg and pour carefully into each cup. Season with salt and pepper.
4. Bake for about 12–15 minutes or until eggs are just set. Remove from oven. Cool slightly; use offset spatula to carefully remove from pan.

Directions for the Broccoli Quiche Variation

1. Reduce oven temperature to 220°C.
2. Divide the shredded cheese amongst the hash brown cups.
3. Place a few teaspoons of broccoli in each cup (over the cheese).
4. Beat eggs and milk together, season with salt and pepper. Pour slowly into each cup, being careful to not overfill.
5. Bake for about 15 minutes or until set. Remove from oven. Cool slightly; use an offset spatula to carefully remove cups from pan.