Prep time: 15 minutes
Cook time: 25–30 minutes
Servings: 12 muffin cups
Ingredients
- 4 cups shredded hash brown potatoes, thawed and squeezed dry
- 1 lb (450 g) breakfast sausage or ground sausage
- 1½ cups shredded cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- 4 tablespoons melted butter
- ¼ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley, plus extra for garnish
- Nonstick cooking spray
Instructions
- Preheat the oven: Heat oven to 375°F (190°C). Generously grease a 12-cup muffin pan with nonstick spray.
- Cook the sausage: Place the sausage in a skillet over medium heat. Cook for 6–8 minutes, breaking it into small crumbles, until browned and completely cooked. Drain excess grease.
- Prepare the potatoes: Make sure the thawed hash browns are as dry as possible. Squeeze out excess moisture with a clean kitchen towel or paper towels. This helps the cups become crispy.
- Make the mixture: In a large bowl, combine the hash browns, cooked sausage, 1 cup cheddar, mozzarella, melted butter, milk, garlic powder, onion powder, salt, black pepper, and parsley. Mix until everything is evenly distributed.
- Fill the muffin pan: Divide the mixture evenly among the 12 muffin cups. Press each portion firmly into the bottom and sides so the cups hold their shape.
- Add cheese: Sprinkle the remaining ½ cup cheddar cheese over the tops.
- Bake: Bake for 25–30 minutes, until the tops are melted and golden and the potato edges are deep golden brown and crispy.
- Rest: Allow them to cool in the pan for about 5 minutes. Run a thin knife around the edges and carefully lift each cup out.
- Serve: Sprinkle with fresh parsley and serve warm.
Tips for Extra Crispy Cups
For crispier edges, bake them for an additional 3–5 minutes. Be sure to squeeze as much liquid as possible from the potatoes before mixing.
They’re delicious served with sour cream, ranch dressing, ketchup, hot sauce, or a creamy garlic dip.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 375°F (190°C) for 8–10 minutes to bring back the crispy texture.