Take out Tuesday, Hash Brown Muffins 4 Ways!

The other day I had some fun playing around with a bag of refrigerated hash brown potatoes.  I ended up with 4 easy, satisfying, no guilt hash brown “muffins!” The breakfast version of these can be made ahead, popped in the microwave and grabbed on your way out the door for a delicious low cal version of a fattening fast food breakfast sandwich. A great way to start your Tuesday!

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At 70 calories per 1/2 cup serving, these potatoes are a healthy choice too.  A muffin tin and some Olive oil spray and you are on your way to some delicious potato “muffins.”

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The first version I made was a simple side dish to go with the Crimson Tide Chicken we had the other night.  Because there was some cheese in the chicken dish and I wanted something lighter than a fat loaded hash brown casserole, I decided to try just baking the hash browns in a muffin tin.

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I chopped up some green onions and made a layer of them in the middle of the potatoes

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I put a layer of potatoes in the sprayed tins and added the chopped green onion and covered it with more potatoes

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A little salt & pepper, a drizzle of Olive oil and then I baked them at 350 for 1 hour.

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They were crispy, crunchy on the outside and soft on the inside with a little green onion flavor to keep things interesting.  This feels like a decadent side dish like french fries or onion rings without the fat and calories. HH and HHjr gave it the thumbs up!

The whole hash brown thing started from a recipe on the January Paint Bucket called HASH BROWN CHEDDAR CRISPS.  Well, I couldn’t find the recipe.  In all my organizing, I organized it somewhere I don’t remember.  I couldn’t even find it with Google.  Such is life, and an opportunity to create my own, which I would have probably done anyway!

OK, pay close attention here…this is complicated.  I made the Cheddar cheese version by putting grated cheese in between the potato layers instead of the green onion.

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I know, you were expecting rocket science…

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I topped the cheese layer with another layer of potato and baked it for 30 minutes.   A little salt and it was HEAVEN!  This would make a great little appetizer bite or a salad side.

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Then I made some breakfast versions, one muffin has a pre-baked potato shell then filled with a raw egg and baked, and the other is a quiche version with ham, Swiss and green onion.

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I topped the baked egg with just a few sprinkles of cheddar when it came out of the oven

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and it turned out to be my favorite.

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I baked this egg for 17 minutes and it was still just a little liquid, and very yummy.  Cook longer or shorter depending on how you like the yoke.

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How is this for a beautiful, healthy breakfast? Grapefruit are at their peak right now, and I love them for breakfast with a piece of toast or this delicious quiche style hash brown muffin.  This muffin has less than 1/2 cup of potatoes, 1/2 egg, a couple of pieces of diced ham and a sprinkling of grated Swiss.  It has about 150 calories and very little fat, just enough for some flavor.

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I hope you will try one or all of these! Very easy, very good!

Which one appeals the most to you?

The inspiration for these dishes came from a recipe on the January Paint Bucket, HASH BROWN CHEDDAR CRISPS

SIDES bktHere are the recipes for  HASH BROWN MUFFINS 4 WAYS  

for a printable version click here

BASIC HASH BROWN MUFFINS

1/2 cup refrigerated hash brown potatoes per muffin

chopped green onion

Place half of potatoes in a well sprayed muffin tin.  Top with green onion and another layer of potato.  Bake at 350 for 1 hour.  Serve 2 “muffins” per person as a side dish with grilled meat.

.CHEDDAR HASH BROWN MUFFIN

Prepare as above, substituting extra sharp Cheddar for the green onion, about 2 Tablespoon of grated cheese per muffin.  Bake at 350 for 3o minutes.  Serve as an appetizer, or a side dish with salad, soup or a meal.

BAKED EGG MUFFIN

Make a shell by pressing some potatoes into the bottom and up the sides of a sprayed muffin tin.  Bake at 350 for 30 minutes.  Carefully break a raw egg into the baked crust and return to the oven for 15-20 minutes, until the egg is done to your liking.  Top with some grated cheese if desired.

QUICHE HASH BROWN MUFFIN

Fill 2 sprayed muffin tins 1/2 way with potato.  Top with chopped ham, cooked bacon or sausage.  Add chopped green onion and grated cheese.  Beat 1 egg with a little cream and pour 1/2 of each mixture carefully into filled tins, gently pressing mixture down into the ingredients.  Bake at 350 for 30 minutes.  Run a knife around the inside of tin and gently ease muffins out onto a plate.  Makes 2.  Can be refrigerated or frozen.

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Comments
13 Responses to “Take out Tuesday, Hash Brown Muffins 4 Ways!”
  1. Sally Clem says:

    I loved your hash brown muffin ideas, Jenna! I’m putting hash browns on my grocery list today! The egg version is my favorite. And I use the Cabot Reduced Fat Cheese in all my cooking (and snacking). It has great flavor and comes in various choices like cheddar, jalapeno and others. It’s great if you’re watching your fat calories. Thanks for all your delicious and easy recipes! Sally

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  2. These look really great!
    Kenley

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  3. I love how easy and healthy these look, and they sound yummy, too!

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  4. Sherry says:

    I never thought of cooking hash browns this way but they all sound wonderful! I have a pack in the freezer and I will be trying your recipes. Thanks for sharing this at the Open House party.

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  5. What a great idea! Will have to try these.

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  6. Sarah says:

    What a great idea for serving hash browns. I’m going to use this idea soon. Thanks!

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  7. Julie says:

    Love hash browns! Great ideas for breakfast with house guests!!

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  8. Tanya@TakeSix says:

    My crew loves hashbrown casserole, so I know they would love these. Thank you!

    Like

  9. Michelle says:

    Stopping by from Carole’s Chatter–Food on Friday.
    I love hashbrowns and appreciate a new way to use them. Thanks!

    Like

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