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Baked Cheddar Hash Browns #BrunchWeek

Print Recipe

Ingredients
  

  • 1 bag frozen hash brown potatoes
  • 1/4 cup finely diced onion
  • 1/2 cup grated Cabots Sharp cheddar cheese
  • 4-6 slices crisp cooked bacon chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil

Instructions
 

  • Defrost the potatoes overnight in the fridge.
  • Spray your non-stick muffin tins with non-stick spray.
  • Press potatoes dry (this helps them crisp) in a large mixing bowl with paper towels.
  • You can also use a salad spinner to help dry the potatoes.
  • Mix all ingredients in the bowl.
  • Scoop about 1/2 cup of potato mixture into each muffin cup.
  • Bake 25-30 minutes at 400 degrees until crispy.
  • Store leftovers in air tight container. Reheat in microwave.