Pint-Size Pesto Potato Pies #5FIX

• 2 cups Simply Potatoes Shredded Hash Browns (frozen is fine)
• 2 eggs
• 14 cup flour
• 3 tablespoons pesto sauce
• 12 cup mozzarella cheese

1. Preheat oven to 350.
2. In a mixing bowl, whisk eggs and flour.
3. Add potatoes and fold together.
4. In a muffin pan, spoon an equal amount of potato mixture and press into the bottom of each cup.
5. Bake for 40 minutes or until edges are golden brown and crispy.
6. Spread an equal amount of pesto on each then sprinkle with mozzarella cheese.
7. Return to the oven to bake for another 5 minutes or until cheese is bubbly.

potatoes, eggs, flour, pesto sauce, mozzarella cheese

Taken from www.food.com/recipe/pint-size-pesto-potato-pies-5fix-496652 (may not work)