Earlier this month, a group of my blogging buddies came up with the wonderful idea to provide an ingredient and we’d all create our own recipes. It was kind of like “Chopped” with the secret ingredient except it’s in your own kitchen, no one’s judging and if you make a mistake, you can do it again. Okay, so maybe it’s nothing like Chopped; it was still fun!
My entry is this recipe Mini Hashbrown Cups. A friend shared them at a brunch last year and I didn’t recreate them but they’ve been on my mind, so here’s my version. Unlike most of the recipes I’ve seen on Pinterest, mine has cheddar cheese. Because I’m serving these to my family, I need to make sure they’re going to eat them and they’re bigger cheddar cheese fans that anything else.
I also made them mini-sized because everything’s cuter in mini-size. Seriously, doesn’t mini hashbrown cups sound cuter than hashbrown cups, especially to a 3 year old? I made batches that could be for both breakfast and dinner by just tweaking the herbs a little bit. The breakfast ones were straightforward but the dinner ones had thyme and sage to match the turkey I was serving them with.
Without further ado, here’s my recipe. I hope you enjoy my entry but don’t stop there. My fellow bloggers have some amazing recipes to share. You can check out the full list of 40+ more down below!
- 2 lbs potatoes or 1 (20 oz.) bag frozen shredded hash browns
- 1/2 c. panko breadcrumbs
- 1 c. grated cheddar cheese
- salt, pepper and spices/herbs to taste
- If using fresh potatoes, shred potatoes and squeeze out moisture into a paper towel or kitchen towel.
- Preheat oven to 350 degrees.
- Mix ingredients together in bowl. If making different flavors, separate into batches for individual flavoring.
- Spray mini muffin pan with cooking spray.
- Place approximately 2 tablespoons of mix into each mini-muffin cup.
- Push the mixture down into the cups with the back of a spoon to flatten.
- Bake at 350 degrees for 45 minutes.