I know I mentioned in my finicky foreword that I only eat potatoes in the form of french fries, but I forgot I do like them as hash browns, as long as they are crunchy!! In fact, when I make hash browns, I remove my husbands from the pan and cook mine for an extra 5 to 10 minutes to get the consistency I appreciate. One evening while looking through the imgur gallery’s most viral images of the day, my husband came across a post titled 21 Things you can make in a muffin tin (with recipes). After browsing the photos, I was interested in the Parmesan Hash Brown Cups from The Yummy Life. Since my husband and I love the Simply Potatoes Southwest Style Hash Browns, I made a mini version of the hash brown cups using them. We were so delighted with the mini hash brown cups that I made them for my family this past holiday weekend while barbecuing at my parents house – I used the Simply Potatoes Garlic & Herb Hash Browns for this occasion and they were a huge hit with everyone. Enjoy!
1 Bag Simply Potatoes Hash Browns (Southwest Style or Garlic & Herb)
2 TBSP Olive Oil
Preheat oven to 350 degrees.
In a medium bowl combine potatoes and olive oil; mixing until well blended.
Lightly spray a muffin tin with cooking spray.
Place 1 cookie scoop full of the potato mixture into each mini muffin cup and press down firmly with the back of the scoop to compress hash browns.
Bake in the lower third of the oven for 30 to 40 minutes or until desired crispiness is achieved.
NOTE: Depending upon the oven, the baking time will change; I baked mine for 32 minutes, but when we doubled the recipe at my parents house, they took 50 minutes.
Yields 28 mini hash brown cups
Weight Watchers: 1 mini hash brown cup = 1 points plus; 5 mini hash brown cups = 3 points plus; 8 mini hash brown cups = 5 points plus