Ingredients
4cupspotatoes,shredded from 2-peeled russet potatoes, squeezed of moisture
4tbspsalted butter
1tspkosher salt,divided
¾tspfreshly ground black pepper,divided
½cupcheddar cheese,shredded
10large eggs
¼cupmilk
¼cupscallions,chopped, from about 2 stalks
10ozspinach,package frozen, thawed and squeezed
Preparation
Preheat oven to 450 degrees F.
Grease a standard 12 well muffin tin generously with cooking spray.
In a medium bowl, combine shredded potatoes, shredded cheese, melted butter, ½ teaspoon of salt, and ½ teaspoon of black pepper.
Using your fingers, a spoon, or a shot glass to help form the cups, press the mixture firmly and evenly into the bottoms and up the sides of each well.
Bake until brown and crispy for about 20 minutes, and remove from the oven.
Reduce the oven to 375 degrees F.
In a large bowl, whisk the eggs, milk, and ½ teaspoon of salt, and ¼ teaspoon of pepper until thoroughly combined.
Stir in the chopped scallions and thawed and squeezed spinach. Make sure to break up any lumps of spinach.
Using a ¼ cup measuring cup, ladle the egg mixture into the muffin tins with the hash brown cups. Bake until eggs have puffed and set for about 15 to 17 minutes.
Let cool slightly and then use a knife or a small rubber spatula to loosen the edges of each hash brown cup, gently remove and serve.
