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Personal-Size Overnight Hash Browns

Personal-Size Overnight Hash Browns
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Prep Time: 15 min Serves: 6
Cooking Time: 45 min Yield: 12 hash brown cups
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1. Spritz 12 cups of a (PFOA-free) nonstick muffin tray with cooking spray.
2. Quarter baby potatoes lengthwise.
3. Heat oil in a large, deep, stick-resistant skillet over medium. Add potatoes, onion, 1 teaspoon of the salt, and the cayenne and cook while stirring for 5 minutes.
4. Increase heat to medium-high and sauté until potatoes are fork tender and browned and onion is well caramelized, about 10 minutes more.
5. Transfer hash brown mixture evenly into the muffin tray cups. Set aside for 15 minutes to cool.
6. Meanwhile, in a medium bowl, whisk together the eggs, milk, and remaining 1/8 teaspoon salt. Stir in the chives.
7. Press potato mixture with a spoon to compact (but not smash) in the muffin trays. Evenly drizzle with the egg mixture.
8. Cover the tray and chill in the refrigerator overnight.
9. In the morning, preheat the oven to 350°F.
10. Unwrap the chilled muffin tray and bake until fully heated through, firm, and top is lightly browned, about 28 to 30 minutes.
11. Let stand at least 5 minutes on a cooling rack to complete the cooking process.
12. Loosen hash browns from the sides of the pan by running a butter knife around edges, then carefully remove. Serve while warm.

PC: Jackie Newgent


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