Are you craving a crispy, savory, and indulgent breakfast treat? Look no further than our ultimate guide to creating the most delicious Pioneer Woman hash brown cups! In this article, we will take you on a culinary journey as we explore the secrets behind this irresistible dish. Get ready to impress your family and friends with a tantalizing breakfast that combines the perfect balance of flavors, textures, and visual appeal. Whether you're a seasoned home cook or just starting your culinary adventures, our comprehensive guide will provide you with all the essential tips, tricks, and step-by-step instructions you need to craft these delectable hash brown cups that are sure to become a staple in your breakfast repertoire. So, gather your ingredients, preheat your oven, and let's embark on this delightful cooking adventure together!
Check out the recipes below so you can choose the best recipe for yourself!
CHEESY HASH BROWN CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a large skillet and saute the chiles and onions until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together. Tip into a buttered baking dish and top with the cheese and bacon. Bake until hot and bubbly, about 30 minutes.
BAKED EGGS IN HASH BROWN CUPS {PIONEER WOMAN} RECIPE - (3.6/5)
Provided by lindaauman
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Bake potatoes until tender, 45-60 minutes. Allow to cool, and then peel and grate them. Season well with salt and pepper. Spray 2 {12-hole} muffin pans generously with cooking spray. Scoop 3-4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake 15-20 minutes. Watch and make sure they do not burn. Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.
HASH BROWN BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: frozen shredded hash brown, shredded cheddar cheese, olive oil, eggs, salt, pepper
Provided by Tasty
Categories Breakfast
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
- Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
- Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
- After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 0 grams
BAKED EGGS IN HASH BROWN CUPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
- Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
- Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.
Nutrition Facts : Calories 243 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 372 milligrams, Sodium 313 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 2 grams
SCRAMBLED EGG HASH BROWN CUPS
Steps:
- Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.
Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
Tips:
- To make the perfect hash brown cups, start with frozen shredded hash browns. Fresh hash browns will not hold their shape as well.
- Be sure to squeeze out as much moisture from the hash browns as possible. This will help them to crisp up in the oven.
- Season the hash browns generously with salt and pepper. You can also add other seasonings, such as garlic powder or onion powder, to taste.
- Form the hash browns into cups using a muffin tin or a mini muffin tin. Be sure to press the hash browns firmly into the cups so that they hold their shape.
- Bake the hash brown cups in a preheated oven until they are golden brown and crispy. This usually takes about 20 minutes.
- Serve the hash brown cups with your favorite toppings, such as eggs, bacon, cheese, or salsa.
Conclusion:
Pioneer Woman hash brown cups are a delicious and easy breakfast or brunch recipe. They are perfect for busy mornings when you need something quick and filling. You can also make them ahead of time and reheat them in the oven or microwave. With just a few simple ingredients, you can create a tasty and satisfying meal that the whole family will enjoy.
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