Using frozen hash browns will be a whole lot faster and much easier for anyone who can find frozen hash browns. I can't find any here in the jungle so I made my own. So this fast and quick recipe for me was slow and long. But take heart, for most of you I am sure you will find them in the freezer section of your market. I made them anyway and they are really fun to make a great breakfast or brunch recipe.
I had to squeeze all the moisture out of the shredded potatoes with a cloth.
Spray the muffin tins first.
1 bag of hash browns just take out the amount you want to use.
Bell Pepper, red and green just for color. I added only about a 1/4 of each color and I grated them
2 Tablespoons of onion, grated
salt and pepper
Add small amount of olive oil in a pan and sauté the bell pepper and onion just until soft
Add the hash browns and mix all together just for a minute or two, add salt and pepper
Spray the muffin tin and add a small amount of the mixed hash browns to each muffin tin. Just make as many as you want.
Press down into muffin tin .
Bake at 350 degrees until golden brown. Take out of oven and add 1 egg to each hash brown cup and put back in oven until the egg is set to your liking. Add cheese if you like. I used a spoon to scoop them out of the muffin tin. Enjoy.