4.3 from 42 votes
Hash Brown Cups
Easy hash brown cups made with just five ingredients! Top with your favorite breakfast or dinner toppings for a delicious meal or appetizer!
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings:
12
cups
Calories:
63 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 20 oz hash browns fresh, not frozen, shredded
- ¾ tsp salt
- 1 egg beaten
- 1 TBS olive oil
- ¼ cup Mexican blend cheese shredded
Instructions
- Preheat your oven to 400 degrees Fahrenheit. If you’re using a regular muffin tin, spray and grease the muffin tin well. If you’re using a silicone muffin tin like I recommend, you can spray if you want but it’s not as necessary.
- Using either a paper towel or a cheesecloth, press the shredded potatoes gently to remove as much liquid as possible.
- Mix your hash browns (after you’ve pressed out the liquid), olive oil, egg, cheese, and salt in a large bowl until well combined.
- Fill each baking cup about 3/4 of the way full with the potato mixture.
- Use your fingers or the back of a measuring spoon to make a small cavity in the middle of the mixture, pressing the mixture into the sides. Be careful to make sure you don’t press all the way through – you want a layer of the cup on the bottom. This will make them into cups.
- Bake at 400 degrees for 45-55 minutes, until the outside edge if browned and crispy and all potatoes are heated through.
- Let cool for a few minutes then slide hash brown cups out using a rubber spatula.
- Serve hot topped with your favorite toppings - eggs, bacon, chili, broccoli and cheese, etc.
Cup of Yum
Notes
- Store these in the refrigerator in an airtight container for up to five days then reheat in the oven until warm. If you want to freeze, freeze in an airtight container. Thaw overnight then reheat in an air fryer or the oven (not the microwave – they’ll get mushy) for a few minutes.
- Bake a few minutes longer if the outsides aren’t quite browned yet. You want to make sure the outside is completely cooked or the cups will fall apart.
- Spice things up by adding a little paprika to the hash brown mixture.
- Use a silicone muffin tin that you can just push the cups out for the best results. Or make sure a regular muffin tin is really well greased so they don’t stick.
Nutrition Information
Calories
63kcal
(3%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.002g
(0%)
Cholesterol
16mg
(5%)
Sodium
175mg
(7%)
Potassium
142mg
(3%)
Fiber
1g
(4%)
Sugar
0.04g
(0%)
Vitamin A
35IU
(1%)
Vitamin C
4mg
(4%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 cups
Amount Per Serving
Calories 63
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 175mg | 7% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0.04g | 0% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.