Just when you thought there was no way to improve on the potato, along come these babies.
What’s not to love?
They’re savory, crisp, and cheesyperfect for a quick breakfast or a brunch buffet.
Credit: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
We’re thinking amimosa pairingmight be in order .
Ingredients
Baking spray with flour
1(20-oz.)
Coat a 12-cup muffin pan with baking spray.
Toss together hash browns and 2 cups of the cheese in a large bowl until combined.
Bake until edges are golden and crispy, about 30 minutes.
Meanwhile, place spinach in a clean kitchen towel; squeeze to remove liquid.
Melt butter in a medium skillet over medium-high.
Cook, stirring occasionally, until translucent and tender, about 5 minutes.
Reduce heat to low.
Remove from heat, and set aside until ready to use.
Carefully pour evenly into hash brown cups to cover onion-spinach mixture.
Top evenly with tomatoes, and sprinkle with remaining 12 cup cheese.
Bake at 375F until eggs are set and hash browns are crispy and browned, about 30 minutes.
Remove from oven; cool on a wire rack 5 minutes.
