A delightful twist on hash browns, these cheesy potato muffin cups are perfect for any meal.
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray.
Using a non-stick spray ensures easy removal of the muffin cups after baking.
Grate the potatoes and squeeze out excess moisture using a clean kitchen towel.
Removing moisture from the potatoes helps achieve a crispier texture.
In a mixing bowl, combine the grated potatoes, chopped green onions, shredded cheddar cheese, salt, and pepper.
Mix gently to ensure even distribution of all ingredients.
Drizzle olive oil over the mixture and toss to coat evenly.
The olive oil helps bind the mixture and adds flavor.
Spoon the mixture evenly into the prepared muffin tin, pressing down gently to pack each cup.
Packing the mixture ensures the cups hold their shape during baking.
Bake in the preheated oven for 45-50 minutes, or until golden brown and crispy on top.
Check for doneness by inserting a toothpick; it should come out clean.
Let the muffin cups cool for 5 minutes, then run a knife around the edges to loosen and remove them from the tin.
Allowing them to cool slightly makes them easier to handle.
Serve warm or at room temperature, garnished with additional green onions if desired.
These are great as a side dish or a standalone snack.
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