- 🧀 Crispy Hash Brown Muffin Bites
Ingredients:
- 3–4 medium russet potatoes (peeled and shredded)
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper (optional)
- 2 tablespoons chopped green onions or chives
- 1 egg
- 2 tablespoons flour or breadcrumbs (for binding)
- Salt and pepper to taste
- Cooking spray or oil
Optional Add-ins:
- Cooked bacon bits
- Minced garlic
- Paprika or cayenne for spice
🔪 Instructions:
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Spray a muffin tin with non-stick spray or lightly grease it with oil.
- Prepare Potatoes:
- After shredding the potatoes, squeeze out as much liquid as possible using a clean towel or cheesecloth. This helps them crisp up better.
- Mix Ingredients:
- In a large bowl, combine shredded potatoes, cheese, onion, bell pepper, green onions, egg, flour/breadcrumbs, salt, and pepper. Mix well.
- Fill Muffin Tins:
- Spoon the mixture into the muffin cups, pressing down slightly to compact them.
- Bake:
- Bake for 25–30 minutes, or until golden brown and crispy on top.
- If you’d like an extra crispy top, broil for the last 2–3 minutes (watch carefully!).
- Cool & Serve:
- Let them cool for a few minutes before removing from the tin.
- Serve warm with sour cream, ranch, or your favorite dipping sauce.
📝 Tips:
- You can use pre-shredded hash browns from the store to save time.
- These freeze well and reheat great in an air fryer or oven.
Let me know if you’d like a version with sweet potatoes, zucchini, or a low-carb twist!
