Recipe by Simply Potatoes®
"Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch!"
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Simply Potatoes® Shredded Hash Browns
butter or margarine
ground Italian sausage
finely chopped mushrooms
finely chopped red bell pepper
AllWhites® egg whites
dried Italian seasoning
Crystal Farms® Finely Shredded Cheddar Cheese
I have made these for 2 seperate events now and they were a huge hit both times. I made the potato crusts the night before so it was easy to throw them together and bake them in the morning.
We turned these into breakfast cups. When I pulled the pan out after the initial baking i used a spoon to press the hash browns to the side. I used eggs (1 egg for 2 hash brown cups) added milk and mixed up. I substituted and used colby jack cheese, and browned up sausage. These were gone in no time!
I will definitely be making these again. I didn't have sausage. I used bacon, peppers and onions. Wow, were they tasty. I can see making these for our large family when they all come over. You could even do different ingredients in different muffin pans.
Made these with my girls this morning. We subbed 1/2lb pepper bacon for the sausage, used 6 eggs whisked with some milk instead of egg whites, doubled the shredded cheddar, and left out the Italian seasoning. They were delicious! Will use regular bacon next time (girls thought was too spicy) and will add in some onions.
My 10 year old surprised us with this great breakfast concoction. Fairly simple and extremely delicious recipe.
Made these for the wife and my mother, they loved them. I did add green onions to them thanks for the yummy recipe!!!! Also I forgot about the mushrooms, but I did use Obrien hash browns YUM YUM
Good and easy. I didn't have Italian sausage that day, but kielbasa worked nicely.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Hash Brown Cups
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
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