These are the perfect do-ahead hash browns for a brunch and can be filled and baked with several variations below. They’re also good as an alternative to fried potato latkes (no frying mess with these!) and are perfect for topping. Get creative and vary your toppings — sautéed peppers, smoked salmon, sour cream, etc.

Do Ahead: These can be made a day ahead. Refresh uncovered in a hot oven to re-crisp the cups.

Ingredients

  • 3 medium potatoes (about 1½ pounds), scrubbed
  • 3 Tablespoons butter or margarine, melted
  • 1 teaspoon kosher salt
  • freshly ground black pepper

Directions

  1. Preheat oven to 450°F. Grease a 12-cup muffin pan liberally with cooking spray.
  2. Bake or microwave potatoes (pierce with fork first) until mostly cooked through, but still somewhat firm with a bite (about 45 minutes in a 350°F oven or 5–6 minutes in microwave). They should not be mushy.
  3. Peel skin off potatoes. Working over a large mixing bowl, coarsely grate potatoes (a box grater is fine for this). Toss with butter, salt, and pepper.
  4. Carefully line each muffin cup with about 3–4 tablespoons of the potatoes, pressing against and up the sides of each cup into an even layer.
  5. Bake for about 20–25 minutes, until potatoes are golden and edges are crisped. Remove from oven and allow to cool. If making one of the variations, continue with directions below; otherwise, use an offset spatula to carefully remove cups from pan, fill with desired toppings and serve.

Egg in the Nest Variation

  • ½ cup packed grated cheddar cheese
  • 1 dozen eggs

Directions

  1. Reduce oven temperature to 425°F.
  2. Divide the shredded cheese and place in each hash brown cup.
  3. Crack each egg and pour carefully into each cup. Season with salt and pepper.
  4. Bake for about 12–15 minutes or until eggs are just set. Remove from oven. Cool slightly; use offset spatula to carefully remove from pan.

Broccoli Quiche Variation

  • ½ cup packed grated cheddar cheese
  • 1 cup frozen chopped broccoli, defrosted and drained
  • 3 eggs
  • ⅓ cup milk

Directions

  1. Reduce oven temperature to 425°F. Divide the shredded cheese amongst the hash brown cups.
  2. Place a few teaspoons of broccoli in each cup (over the cheese).
  3. Beat eggs and milk together; season with salt and pepper. Pour slowly into each cup, being careful to not overfill.
  4. Bake for about 15 minutes or until set. Remove from oven. Cool slightly; use an offset spatula to carefully remove cups from pan.

Short on Time? While I like to use real potatoes for the freshest taste, frozen hash browns can be used instead for a quick shortcut. Simply thaw and press them into the muffin cups.

Yield: 10–12 cups

Reprinted with permission from Menucha Publishers.