Mini Hash Browns

• 1 pound Frozen Or Refrigerated Shredded Hash Brown Potatoes
• 2 Tablespoons Olive Oil
• Salt And Pepper, to taste

1. 1. Preheat the oven to 350 degrees F.
2. 2. Spray the cups of a standard sized muffin or cupcake tin with nonstick cooking spray (the recipe should make about 16).
3. 3. Fill each muffin cup about halfway full with shredded potatoes. Season with a little salt and pepper. Then fill the cups the rest of the way full, pushing to pack the potatoes in. You want to make sure to really fill the muffin tin all the way to the top, because the shredded potatoes will shrink when they cook. So make sure to pack them in well!
4. 4. Drizzle a little olive oil over the top of each hash brown and lightly season again with salt and pepper.
5. 5. Bake at 350 degrees F for 1 hour. Let cool slightly in the pan before serving.
6. 6. Enjoy!!
7. Note: 1 pound of shredded potatoes makes about 16 mini hash browns. I serve 2-3 per person.

brown potatoes, olive oil, salt

Taken from tastykitchen.com/recipes/sidedishes/mini-hash-browns/ (may not work)