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Breakfasts Hashbrown/egg/bacon/cheese muffins take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center. Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown.
Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.
Bird's Nest Breakfast Cups: one 24 oz. bag of shredded hash browns 2 tsp salt 1 tsp pepper 2 tbs oil (I use olive oil) 1/3 cup shredded cheddar Bacon bits or 8=10 pieces of cooked bacon, crumbled Eggs Extra shredded cheddar Muffin tin Take your b...
Hash brown muffins by The Domestic Mama & The Village Cook: these look delicious - not sure what hash brown potatoes are - ready-grated for making your own at home? - assume they would be glutenous if pre-prepared from added stuff. A great idea, though.