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Personal-Size Overnight Hash Browns

by Livestrong_Recipes  |  Sep 7, 2016

Personal-Size Overnight Hash Browns
  1. PREP
  2. 15 m
  • COOK
  • 45 m
  • TOTAL
  • 1 h

Though potatoes get a bad rap by some nutrition gurus, they're actually packed with antioxidants, including carotenoids and anthocyanins. The key is choosing a variety of colors to ensure you’re getting a variety of these health protectors, like in this tricolor baby-potato recipe.

INGREDIENTS

SERVES 6

  • 1 second spray Organic Olive Oil
  • 1 1/2 lb Baby Potatoes
  • 2 tbsp Olive Oil, Extra Virgin
  • 1 medium red onion
  • 1 1/8 tsp Sea Salt
  • 1/4 tsp Spices & Seasonings, Ground Cayenne Pepper
  • 4 Free Range Large Eggs
  • 1/4 cup Skim Milk, Fat Free
  • 2 tbsp fresh chives

DIRECTIONS

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.
13 PC: Jackie Newgent