Muffin pan hash brown recipe.
Hash Brown Cups
6 medium russet potatoes
1 medium onion, thin sliced and quartered
2 large eggs, beaten
3 Tbs oil
1 tsp salt
Heat oven to 425°F.
Shred potatoes. Rinse one-half of the potatoes and drain*. Toss all of the potatoes with the salt. Let stand at least 10 minutes in a colander to drain.
Beat eggs and oil together.
Spread potatoes in a tea towel and squeeze out moisture with a rolling pin. Toss with egg and oil mixture in large bowl. (Can be put back into the colander if liquid pools in the bottom of the bowl.)
Add shredded potato to each cup to cover bottom and sides to form a nest. Add onion and cheese. Mound cups with remaining potatoes.
Bake hash browns for 15 minutes at 425°F. Turn heat down to 350°F and bake for another 15 to 20 minutes until mounded potatoes begin to brown above the muffin pan.
Fills 6 cup jumbo muffin pan.
*Russets have more starch than a Yukon Gold. Rinsing prevents the hash brown from becoming mushy.