Cheesy Hashbrown Bites | Recipe

Cheesy Hasbrown Bites

I love breakfast, every time I visit my family in Pittsburgh eating breakfast together is a way to reconnect. When they visit me I make my oatmeal bake and brunch egg bake. Now I have a new item to add to my menu! This hashbrown bites are easy to make and a great way to use up left over baked potatoes.

Ingredients:

  • 5 Potatoes, baked and refrigerated
  • 1 Medium red onion
  • 2 Cloves garlic
  • 2 Eggs
  • 1/2 Teaspoon seasoned salt
  • 1 Cup shredded cheese (your choice)
  • Olive oil, for the muffin tins

Supplies:

  • Food processor with grating accessory or hand grater
  • Muffin tin with 12-18 muffins

Method:

  1. Be sure to start with baked potatoes and refrigerate them.
  2. Preheat oven to 350 degrees F.
  3. Shred potatoes with the food processor, then onion and garlic.
  4. Mix the eggs in a small bowl and add seasoned salt to the bowl.
  5. In a large bowl mix the shredded veggies, egg mixture, and cheese until evenly distributed.
  6. Grease the tins with olive oil to avoid sticking.
  7. Use a 1/4 cup measuring cup to put the mixture into each hole.
  8. Bake at 350 degrees for 45 minutes – 1 hour. Until the bites are browning on the top.

These are great reheated in a toaster oven.

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