Spring Brunch Recipe! Baked Hash Browns Cups



I love to make big breakfasts for family and friends whenever I can, but it is not always easy to serve everything hot, especially when I want to serve hash browns.

My husband just loves hash browns, actually he just loves potatoes cooked any way you can, so I try to make hash browns as often as I can.  

When we were first married, hash browns were one of the first things he wanted me to make him for breakfast.  The only thing is, I had never made them before, and he led me through the process his Mother used.  

When my husband grew up, his Mother would make them out of leftover baked potatoes.  They actually bake more potatoes than they would eat, and then save the leftovers for breakfast the next morning.  He taught me to grate the potato, add oil to a hot cast iron skillet, and cook it until it was nice and crispy, flipped it over, and cook the other side.  As you can see, it takes a little time to cook them.
Sometime back on a Saturday morning, I was making breakfast for my husband, and I made these Spring Brunch Baked Hash Browns with the intent to see if they would work for the next time all our family was together for brunch.  I used leftover baked potatoes that we had the night before.  I grated them, added salt and pepper, and topped them with some grated gruyere and cheddar cheese. They were absolutely delicious, not to mention so easy to make.

The next time you need an easy delicious recipe for a brunch menu think about making these Spring Brunch Baked Hash Browns!  



Spring Brunch Baked Hash Browns

Ingredients:
5-6 potatoes, baked and grated
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 cup butter, melted
1/2 cup gruyere cheese, grated (or swiss cheese)
1/2 cup cheddar cheese, grated
1/2 teaspoon paprika

Directions:
Preheat oven 400 degrees.  In a small bowl, toss together grated baked potatoes, salt and pepper; set aside.

In a small bowl, mix together gruyere cheese and cheddar cheese; set aside.

Using a brush, coat bottom and sides of a muffin tin.  Fill each muffin well with grated potatoes.  Bake for 20-25 minutes or until golden brown.  Remove from the oven.

Sprinkle cheese mixture on top of the cooked hash browns.  Return to the oven and bake until the cheese is melted and bubbly.

Sprinkle with paprika.  Remove from the muffin tin and serve hot.

This recipe maybe linked to parties here!

Note:  This recipe can be doubled for a lager quantity.  Also, you can adjust the seasoning to your taste.



This post maybe link up to Cedar Hill FarmhouseWeekend PotluckSavy Southern StyleHave 
a Daily Cup of Mrs. Olson, Be Inspired, and all these fabulous parties!



Follow me on bloglovin

Looking for more recipes? Use the search bar in the top right hand corner or click on My Recipe Box in the top menu.


Visit Kay | Cooking with K's profile on Pinterest.


2 comments :

  1. I love your recipe, Kay! It's always great to have leftovers which you can use for breakfast or brunch the next day :-) Thank you for sharing at our ALL MY BLOGGY FRIENDS party !

    Linda
    With A Blast

    ReplyDelete
  2. We will just love this dish, Kay. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...