RECIPES
Personal-Size Overnight Hash Browns
by Livestrong_Recipes | Oct 21, 2018
Photo Credit: Jackie Newgent
- PREP
- 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.
