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.