A friend of mine, Susan Hunt, posted this recipe this morning and I had to beg (not really) for the use of this one. So Susan…thank you.
- 1 pkg. shredded potatoes (we use Golden Grill Hashbrown Potatoes – see note)
- 3 eggs, well beaten
- 1/2 cup shredded cheese
- 1/4 tsp. each of garlic powder and onion powder
- pinch of salt and pepper
Preheat oven to 350 degrees and grease well a mini muffin tin.
Make the potatoes as directed then put into a bowl adding all the ingredients, stirring to combine.
Spoon in equal portions in the pan and bake for 20-25 minutes until golden in colour and the edges begin to get crispy.
Eat warm with lots of bacon, eggs or any egg dish you desire and thoroughly enjoy.
*Note: We use these potatoes often for Sunday breakfasts. Just follow the directions and all will be fine. Also, these are so darn tasty, you could, if your family let you, eat them all at the same time. I kid you not.
This post was posted in Breakfasts, Vegetable dishes